Homemade Vanilla Cupcakes
Soft, buttery homemade vanilla cupcakes topped with creamy vanilla frosting — perfect for birthdays and celebrations.
Servings: 12 cupcakes
Ingredients
INGREDIENTS:
- 1⅓ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
FROSTING:
- 6 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups powdered sugar
Instructions
PREPARE THE CUPCAKES:
- Preheat the oven to 350℉. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, use an electric mixer to beat the butter on medium-high speed until smooth (about 1 minute). Add the sugar and beat until creamy, about 4 more minutes. Beat in the eggs, one at a time, then the vanilla. With the mixer on low speed, beat in the flour mixture in 3 batches, alternating with the milk in 2 batches. Increase the speed to medium high and beat until just combined.
- Spoon the batter into the muffin cups, filling each ¾-full. Bake until the tops of the cupcakes spring back when pressed gently, 20 to 25 minutes. Remove the pan from the oven with oven mitts. Let the cupcakes cool 5 minutes in the pan, then remove from the pan and let cool completely on a rack.
MAKE THE FROSTING:
- In a large bowl, use an electric mixer to combine the cream cheese, butter, vanilla and salt on medium-speed until creamy, 1 to 2 minutes. Gradually beat in the powdered sugar on medium-low speed until smooth, then beat on medium-high until thick and fluffy- 1 to 2 more minutes.
- Spoon the frosting into a piping bag, snip a corner and pipe the frosting on to the cupcakes (or spread the frosting on top). Decorate with sprinkles, if you wish!
Notes
- Use room temperature butter, eggs, and cream cheese for a smooth batter and frosting.
- Cream the butter and sugar for a full 3 to 4 minutes to create a light, fluffy texture.
- Do not overmix once the flour is added — mix just until combined.
- Fill cupcake liners only ¾ full to prevent overflow.
- Let cupcakes cool completely before frosting.
- Store frosted cupcakes in the refrigerator up to 4 days; bring to room temperature before serving.
- For extra vanilla flavor, add ¼ teaspoon vanilla bean paste to the batter.
Nutrition
Serving: 1cupcake | Calories: 367kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 198mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 615IU | Calcium: 57mg | Iron: 1mg