Perfect Vanilla Cupcakes

These vanilla cupcakes are my favorite vanilla cupcake recipe ever. Tender, moist, and lots of vanilla flavor going on. I frost with the best vanilla buttercream frosting in the end. And these vanilla cupcakes are made with just 8 simple pantry ingredients!

- Boston Girl Bakes

key ingredient

Vanilla

INGREDIENTS:

For the cupcakes – 3 cups (360 g) cake flour – 1 tablespoon baking powder – ½ teaspoon salt – 1 cup (2 sticks, 226 g) unsalted butter at room temperature – 2 cups (400 g) granulated sugar – 5 large eggs at room temperature – 2 Tablespoons vanilla extract – 1¼ cups (300 ml) buttermilk at room temperature

INGREDIENTS:

For the frosting – 2 1/2 cups (5 sticks, 565 g) unsalted butter softened to room temperature – 5 cups (565 g) powdered sugar – 4 Tablespoons heavy cream – 4 teaspoons pure vanilla extract

Perfect Vanilla Cupcakes

servings

30 Cupakes

COURSE

Dessert

total time

1 Hour 5 Minutes

prep time

45 Minutes

1. Prep oven and pans. Position rack in the center of your oven and preheat the oven to 350° F (180°C). Line cupcake pans with paper liners. Set aside.

Make the cupcakes

2. Combine dry ingredients.  In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.

Make the Cupcakes

3. Cream butter. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.

Make the Cupcakes

4. Add sugar. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.

Make the Cupcakes

5. Add eggs and vanilla. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add vanilla and beat to combine.

Make the Cupcakes

6. Alternate dry ingredients with buttermilk. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Make the Cupcakes

7. Bake cupcakes. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.

Make the Cupcakes

1. In your stand mixer with paddle attachment, beat the butter until light and fluffy for about 1 to 2 minutes.

Make the Frosting

2. With mixer off, add in your powdered sugar 1/2 cup at at time. Then mix on low speed until combined.

Make the Frosting

3. With mixer off, add your heavy cream and vanilla extract and then mix on low until combined.

Make the Frosting

4. Then mix on medium to medium-high speed for 8 minutes until light and fluffy. Frost cupcakes immediately or store for later use.

Make the Frosting

5. Use right away on cooled cupcakes. If not using right away, then store in a closed container in the refrigerator for up to 5 days. You will need to mix the frosting again when ready to use to bring it back to that light and fluffy texture.

Make the Frosting

Enjoy!

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