Cupcakes

Classic Vanilla Cupcakes

Name: Classic Vanilla Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Cuisine: Baking
Ingredients: 1½ cups (188 g) all-purpose flour; 1 cup (200 g) granulated sugar; ½ cup (113 g) unsalted butter, softened; 2 large eggs; ½ cup (120 g) milk; 2 tsp vanilla extract; 1½ tsp baking powder; ¼ tsp fine salt; ¾ cup + 3 cups (170 g + 360 g) butter + powdered sugar, for buttercream

Light, fluffy sponge with a swirl of vanilla buttercream.

⏳Prep20 min

🔥Bake18 min

🍽️Makes12 cupcakes

📊LevelEasy

A reliable vanilla cupcake that stays soft for days, topped with an easy vanilla buttercream. The key is not overmixing once the flour goes in, and filling the cases only two-thirds full so they dome instead of overflowing.

🥣 Ingredients

all-purpose flour 1½ cups ·188 g
granulated sugar 1 cup ·200 g
unsalted butter, softened ½ cup ·113 g
large eggs 2
milk ½ cup ·120 g
vanilla extract 2 tsp
baking powder 1½ tsp
fine salt ¼ tsp
butter + powdered sugar, for buttercream ¾ cup + 3 cups ·170 g + 360 g

↔ Tap an ingredient to convert any amount between cups and grams.

👩‍🍳 Method

1
Heat the oven to 180°C / 350°F and line a 12-hole tin with paper cases.
2
Beat the softened butter and sugar together for 3 minutes until pale and fluffy. This traps the air that lifts the cakes.
3
Beat in the eggs one at a time, then the vanilla.
4
Whisk the flour, baking powder and salt in another bowl. Add it in two goes, alternating with the milk, and mix just until smooth. Stop as soon as the flour disappears.
5
Fill the cases two-thirds full. Bake for 18 to 20 minutes, until a skewer comes out clean and the tops spring back.
6
Cool fully. Beat 170 g soft butter with 360 g sifted powdered sugar, a splash of milk and a little vanilla until smooth, then pipe or swirl onto the cakes.

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💡 Baker's tips

Everything at room temperature mixes into a smoother, more even batter.
Only fill the cases two-thirds full, or the tops spread flat instead of doming.

🔀 Make it your own

Fold 100 g of chocolate chips or sprinkles into the batter.
Add the zest of a lemon to the batter and the buttercream for lemon cupcakes.

📦 Storing & freezing

Un-iced cakes keep airtight for 3 days or freeze for 2 months. Iced cakes are best within 2 days.

❓ Frequently asked

Why did my cupcakes sink?

Usually opening the oven early, too much raising agent, or overmixing. Mix just until the flour disappears and keep the oven closed for the first 15 minutes.

Can I make these into a cake?

Yes. This batter fills two 15 cm (6 inch) tins; bake at 180°C / 350°F for about 25 to 30 minutes.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.