Vanilla Cupcakes Light Fluffy Sweet (Print Version)

Light and fluffy vanilla cupcakes topped with creamy buttercream frosting. A classic dessert perfect for celebrations or everyday treats.

# What You'll Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt

→ Vanilla Buttercream Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter until creamy. Gradually add the confectioners' sugar, mixing well. Add vanilla, milk, and salt, then beat until smooth and fluffy.
10 - Once cupcakes are completely cool, frost as desired using a piping bag or offset spatula.

# Expert Suggestions:

01 -
  • The cupcakes come out impossibly fluffy every single time, like little clouds of perfection that make everyone think you have some kind of baking magic
  • This recipe scales beautifully for any occasion from last minute cravings to full blown birthday parties
  • The buttercream is forgiving enough for beginners but impressive enough to serve people who actually know good dessert
02 -
  • Room temperature ingredients are not optional, they are the difference between light fluffy cupcakes and dense disappointing ones
  • Overmixing the batter once you add the flour will make your cupcakes tough, so stop mixing as soon as everything is combined
  • Completely cool cupcakes before frosting or your buttercream will melt into a sad puddle, ask me how I know
03 -
  • Use a cookie scoop to portion the batter so every bakes evenly and looks uniform
  • Rotate the muffin pan halfway through baking for even browning in unpredictable ovens

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