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Classic Homemade Vanilla Cupcakes from Scratch

A close-up of a perfectly baked vanilla cupcake from scratch topped with a swirl of white buttercream frosting.
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Make tender, moist, and fluffy vanilla cupcakes using this straightforward recipe. This is the best scratch vanilla cupcakes recipe for your everyday table.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. This step incorporates air for a perfect vanilla cupcake crumb.
  4. Add the eggs one at a time, beating well after each addition until fully combined. Mix in the vanilla extract.
  5. With the mixer on low speed, alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients (add 1/3 of the flour mixture, then 1/2 of the milk, repeat, ending with the last 1/3 of the flour mixture). Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

  • For the best texture, make sure your butter, eggs, and milk are at room temperature before you begin mixing.
  • To make American buttercream frosting, cream 1 cup softened butter with 4 cups powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons of milk until smooth.
  • Do not overfill the liners; filling them two-thirds full prevents the cupcakes from overflowing while baking.

Nutrition

Find it online: https://cookingbycarla.com/vanilla-cupcakes-from-scratch/