Vanilla Cupcakes
Light, tender vanilla cupcakes with a fine crumb and gently domed tops, finished with a swirl of creamy vanilla buttercream.
Every baker needs a reliable vanilla cupcake recipe for birthdays, bake sales and everything in between. These cupcakes have a soft, fine crumb, a clear vanilla flavor and tops that dome gently, which makes them easy to frost. The buttercream is a classic American vanilla buttercream that pipes beautifully and holds its shape.
Why this recipe works
- Creaming butter and sugar well. Three full minutes of beating builds the air that makes the cupcakes light.
- Alternating dry and wet ingredients. Adding the flour and milk in turns keeps the batter smooth and stops the cupcakes from becoming tough.
- Two-thirds full. Filling the liners two-thirds of the way gives neat domes that do not spill over.
Piping the buttercream
For a tall swirl like the one pictured, use a large open star or round tip. Start in the center, pipe outward in a circle to the edge, then spiral back in and upward, releasing the pressure as you lift. A sugar flower, sprinkles or a few berries finish them off.
FAQ
Why did my cupcakes sink?
They were underbaked, or the oven door was opened too early. Bake until a toothpick in the center comes out clean and the tops spring back.
Can I make them ahead?
Bake the cupcakes up to a day ahead and store them unfrosted in an airtight container. For a larger celebration cake, try our chocolate layer cake.
Vanilla Cupcakes
Ingredients
For the cupcakes
For the vanilla buttercream
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Bake the cupcakes
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Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line a 12-cup muffin pan with paper liners.
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Whisk together the flour, baking powder and salt.
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Beat the butter and sugar with an electric mixer for 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
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On low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined.
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Divide the batter between the liners, filling each about two-thirds full.
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Bake for 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the buttercream and decorate
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Beat the butter on medium-high speed for 2 to 3 minutes, until very pale and creamy.
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Add the powdered sugar a cup at a time, beating on low, then add 2 tablespoons of cream, the vanilla and salt. Beat on medium-high for 2 minutes, until light and fluffy. Add more cream if too stiff.
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Pipe or spread the buttercream onto the cooled cupcakes and decorate as you like.
Notes
- Room-temperature ingredients combine into a smoother batter and bake more evenly.
Tips
- Use an ice cream scoop to fill the liners evenly.
- Add a few drops of gel food coloring to the buttercream for colored frosting.
Substitutions
- Buttermilk: use instead of milk for a slightly tangier, more tender cupcake.
- Vanilla bean paste: gives visible vanilla specks; use the same amount.
Storage and reheating
- Keep frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
- Freeze unfrosted cupcakes for up to 3 months.
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