Description
These soft and fluffy vanilla cupcakes are bursting with rich vanilla flavor and topped with sweet, buttery frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups (163g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 2 tbsp (30ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup plus 2 tbsp (150ml) milk
- 1 cup (224g) unsalted butter, room temperature (for frosting)
- 4 cups (460g) powdered sugar
- 1 ½ tsp vanilla extract (for frosting)
- 2–3 tbsp (30-45ml) water or milk (as needed)
- Pinch or two of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and sugar until light and fluffy.
- Add Eggs and Oil: Mix in the eggs, vegetable oil, and vanilla extract until fully integrated.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, alternating with the milk.
- Bake: Pour the batter into the prepared cupcake liners and bake for 20 to 25 minutes.
- Make the Frosting: Beat the unsalted butter, powdered sugar, vanilla extract, and salt together until fluffy.
- Frost the Cupcakes: Apply the buttercream frosting and decorate with sprinkles if desired.
Notes
For varied flavors, experiment with different frosting options or add chocolate chips or nuts in the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg