Dessertscrazyforcrust5.0
Vanilla Cupcakes Recipe
This is the most perfect Vanilla Cupcake Recipe ever! It's an easy recipe from scratch, homemade, moist and fluffy and simple. You can make this gluten free or dairy free and it's the perfect all-purpose cupcake recipe that's amazing with vanilla buttercream.
👥 14 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°. Line cupcake tins with liners (makes 12-15).
2
Whisk flour, baking powder, and salt in a medium bowl.
baking powder1 teaspoon(200g) granulated sugar1 cup(113g) unsalted butter (, softened)1 cup(452g) powdered sugar4 cups
3
Add melted butter to a large bowl and mix in sugar with a hand mixer for ⏱️ 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla.
(200g) granulated sugar1 cuplarge eggs3(113g) unsalted butter (, softened)1 cup(452g) powdered sugar4 cups
4
Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix!
5
Divide batter among liners, filling 2/3 full. Bake for ⏱️ 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting!
6
To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until crumbly. Beat in vanilla and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
7
Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add sprinkles for fun!
8
Note: you can make the frosting the day before, but let it come to room temperature before using.
Nutrition Facts
calories
480 kcal
fat Content
25 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
51 g
sodium Content
159 mg
protein Content
3 g
cholesterol Content
102 mg
carbohydrate Content
62 g
saturated Fat Content
15 g
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