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Judy John

Simple Vanilla Cupcakes Recipe

These simple vanilla cupcakes bake with fluffy texture, buttery flavor, and soft crumbs. They make easy homemade desserts perfect for celebrations, lunchboxes, or sweet everyday treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups all-purpose flour leveled
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk room temperature
Vanilla Frosting
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk as needed for texture

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Cupcake Pan
  • Cupcake Liners
  • Cooling Rack
  • Freezer
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with liners.
  2. Whisk flour, baking powder, and salt together until evenly combined.
  3. Beat butter and sugar until fluffy and pale with a creamy texture.
  4. Add eggs one at a time, then mix in vanilla extract until smooth.
  5. Alternate adding dry ingredients and milk into the batter until fully combined.
  6. Fill cupcake liners two-thirds full for even rising and fluffy texture.
  7. Bake for 12 minutes until tops spring back lightly when touched.
  8. Cool cupcakes completely on a rack before adding frosting.
  9. Beat frosting ingredients until smooth and fluffy, then frost cooled cupcakes generously.

Notes

For softer cupcakes, avoid overmixing the batter. Bake slightly longer for firmer texture. Freeze unfrosted cupcakes tightly wrapped for future desserts. Chill frosting briefly if it becomes too soft during decorating. Add lemon zest, cinnamon, or mini chocolate chips for flavor variety. Store frosted cupcakes covered for up to four days.