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Fluffy vanilla cupcakes topped with smooth buttercream frosting and colorful sprinkles

Easy Vanilla Cupcakes

Deliciously soft vanilla cupcakes topped with fluffy buttercream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup All purpose flour For structure
  • 1 tbsp Baking powder To help them rise
  • 1/4 tsp Salt To balance sweetness
  • 1/2 cup Unsalted butter Softened
  • 1 cup Sugar For sweetness and fluffy texture
  • 2 large Eggs Room temperature if possible
  • 2 tsp Vanilla extract Use the good stuff if you have it
  • 1/2 cup Milk Whole milk is best, but any works
For the Fluffy Buttercream
  • 1/2 cup Unsalted butter Softened
  • 2 cups Powdered sugar Sifted if clumpy
  • 1 tsp Vanilla extract
  • 1-2 tbsp Milk or heavy cream For texture
  • a pinch Salt

Method
 

Preparation
  1. Preheat your oven to 350°F and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set it aside.
  3. In another bowl, beat the softened butter and sugar until lighter and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, mixing after each addition. Stir in vanilla.
  5. Add the dry ingredients in two parts, alternating with the milk. Mix until just combined.
  6. Fill each liner about two thirds full to allow for rising.
Baking
  1. Bake in the preheated oven for 18 to 22 minutes, until a toothpick comes out clean or with a few soft crumbs.
  2. Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely before frosting.
Frosting
  1. Beat the softened butter by itself for 2 minutes to start fluffiness.
  2. Gradually add powdered sugar while mixing to avoid a mess.
  3. Mix in vanilla, salt, and milk or cream until light and airy.

Notes

Store frosted cupcakes in a covered container at room temperature for up to 2 days, or refrigerate for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months.