Easy Vanilla Cupcakes

4.90 from 73 votes

Easy vanilla cupcake recipe made with melted butter so they come together quickly!

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: cupcakes

Servings: -14 cupcakes

Calories: 619kcal

Prep oven and pan. Position a rack in the center of the oven preheat the oven to 350°F (177°C). Line two cupcake pans with paper liners. Set aside.
Combine dry ingredients. In a medium mixing bowl, whisk together flour, baking powder and salt until evenly combined. Set aside. 1 ½ cup (180 g) all purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt
Combine wet ingredients. In a separate mixing bowl, whisk together the melted butter and sugar. Whisk in the eggs and egg white until incorporated. Whisk in the vanilla. 8 tablespoons (1 stick, 113 g) unsalted butter 1 cup (200 g) granulated sugar 2 large eggs 1 egg white 1 tablespoon vanilla extract
Alternate dry ingredients and milk. Alternate adding the dry ingredients and milk into the wet ingredient mixture, beginning and ending with the flour mixture. I do this in 3 additions (flour, milk, flour, milk, flour). Stir just until the last of the flour has been mixed in. Do not overmix. ½ cup (120 mL) whole milk
Bake. Divide the batter between the prepared paper liners, filling each about 3/4 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.

In a stand mixer fitted with a paddle attachment (or use a hand mixer but the time will take longer to cream) cream the butter until light and fluffy about 1 to 2 minutes. 1 ¼ cups (283 g, 2 1/2 sticks) unsalted butter
Add powdered sugar. Add the powdered (confectioners sugar) a half cup at a time with the mixer off. Mix on low speed until incorporated. 2 ½ cups (283 g) confectioners sugar
Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 7-8 minutes until light and creamy. Once cupcakes are cooled, fill the piping bag and pipe the frosting on top. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy. 2 teaspoons vanilla extract pinch salt

Make Ahead: These cupcakes can be made ahead 2 days in advance, covered, and stored at room temperature. The frosting can also be made 7 days in advance, covered, and stored in the refrigerator until ready to use. If you have leftover cupcakes they also keep well covered tightly in the refrigerator for 3 days.
Freezing: You can also freeze these cupcakes, without filling, for up to 2-3 months. Then just thaw overnight in the refrigerator and then fill and frost as normal!
Baking Tips:
- Be sure to measure your flour correctly by scooping the flour into the measuring cup with a spoon and then level off with a knife.
- Make sure your large eggs are room temperature. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe
- Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. To check the freshness, add a teaspoon of baking powder to some hot water. If it bubbles, it's still fresh. If it doesn't throw it out.
- Use an oven thermometer to make sure that your oven is heated correctly.