Vanilla Cupcake Recipe

Buttercream Frosting
I’ve made more batches of vanilla cupcakes than I could count and I say with confidence this is a perfect recipe. These cupcakes are light, fluffy, and flavourful, just waiting to be topped withΒ buttercream. I never get tired of these cupcakes, they’re the perfect individually sized sweet treat that look super elegant.

Cupcake Recipe


Vanilla Cupcake Recipe

There are so many varieties, colours, flavours and ideas when it comes to cupcakes so it’s impossible for them to be boring. While these taste amazing just as they are, they’re also a great base recipe. Try adding fruit, chocolate chips, citrus zest, different essences to make your favourite flavour.

Vanilla ButtercreamFor an in depth tutorial on how to make these Vanilla Cupcakes watch the video below.Β If you’re looking for the perfect topping to your vanilla cupcakes try this buttercream.

4.3 from 4 reviews
Vanilla Cupcake Recipe
 
Prep time
Cook time
Total time
 
The perfect light and fluffy vanilla cupcakes
Author:
Recipe type: Baking
Serves: 12
Ingredients
  • ½ Cup | 125g Butter
  • ¾ Cup | 170g Sugar
  • 1 Teaspoon | 5ml Vanilla Extract
  • 2 Eggs
  • 1½ Cups | 190g All Purpose Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Tablespoon Sour Cream or Natural Yoghurt (optional)
  • ½ Cup | 125ml Milk
Instructions
  1. In a large mixing bowl beat together the butter and sugar until light and pale.
  2. Add the vanilla extract and eggs one at a time, beating in between each addition.
  3. In a medium sized mixing bowl sieve the flour, baking powder and salt together.
  4. Add the dry ingredients to the wet along with the sour cream and milk. Fold the batter together until just combined.
  5. Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the cupcakes spring back when pressed.
  6. Cool on a wire rack before icing.
Notes
The sour cream or natural yoghurt is optional but for the best cupcakes I recommend using it.
Make sure the butter is at room temperature before trying to cream it with the sugar. Just remove it from the fridge 1-2 hours before you need it.
This is a great basic vanilla cupcake recipe. Try adding 1 cup of fruit or chocolate chips to change up the flavor.

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21 thoughts on “Vanilla Cupcake Recipe

  1. Hi Carina! I love your cupcakes! I tried making some just today yet i had a lil trouble in making the frosting. I followed all your instructions, the duration to beat the butter and sift the icing sugar. I don’t know why but it came to be like melted and whatever i do beating it won’t get thick and stiff. I tried adding more sugar but to no avail. And one more thing, how ever fast i beat the mixture it still have this rough texture due to the the powdered sugar. Please help. Why was that? Thank you!

    1. Hi! Is it quite hot where you live? Thats the only thing I can think of that would cause the butter to melt. Icing sugar and powdered sugar are very very fine so they shouldn’t cause any rough textures. They are designed to melt in and incorporate very easily. Hope that helps πŸ™‚

      1. Hello! Yes, i’m from philippines and weather’s a bit hot here since this is a tropical country. πŸ™‚ yet, a lot of bakers here got to make perfectly wonderful frosting. What else can you suggest about that? And yes, about the sugar, that’s what I thought too. But the frosting doesn’t get smooth though. It’s a bit quite disappointing. Hehe
        what’s your advice to that?

        1. I would store your buttercream in the fridge before you serve it, then it shouldn’t melt πŸ™‚ If you’re worried about it melting there are many other types of frostings that don’t use butter. Make sure to use powdered sugar πŸ™‚

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  3. I baked these cupcakes a few days ago and they were delicious for my first try. They were so good I’m baking some for my brothers birthday!

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