16/06/2026
Vanilla Cupcakes Recipe
Ingredients
250 g all-purpose flour
250 g granulated sugar
250 g unsalted butter, softened
4 large eggs
2 tsp vanilla extract
2 tsp baking powder
¼ tsp salt
120 ml whole milk
Vanilla Buttercream Frosting
250 g unsalted butter, softened
500 g icing sugar (powdered sugar)
2 tsp vanilla extract
2–3 tbsp milk or heavy cream
Pinch of salt
Instructions
1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.
2. Cream the butter and sugar together for 3–5 minutes until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Add the vanilla extract.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
7. Fill each cupcake liner about ⅔ full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting
1. Beat the butter until smooth and creamy.
2. Gradually add the icing sugar.
3. Add the vanilla extract, salt, and milk.
4. Beat for 3–5 minutes until light, fluffy, and smooth.
5. Pipe onto the cooled cupcakes and decorate with sprinkles if desired.
Yield
12 standard vanilla cupcakes
Baking Tips
Use room-temperature butter, eggs, and milk for a smoother batter.
Do not overmix the batter to keep the cupcakes soft and fluffy.
Allow the cupcakes to cool completely before frosting.
Store frosted cupcakes in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.
