Indulge in the sweetness of spring with this delightful Vanilla Cupcakes recipe that is sure to please your taste buds. 

Hey there cupcake lovers! Get ready to satisfy your sweet tooth with a classic treat – Vanilla Cupcakes.

This simple recipe makes light and fluffy cupcakes perfect for an Easter celebration, kids party, or to simply celebrate the beginning of the spring season. 

I can barely get these cupcakes cooled and frosted before my husband and son are ready to devour them.  Bake up a batch of these scrumptious treats and watch your kiddos make them disappear in no time.

What You Need To Make Vanilla Cupcakes

You’ll only need a few kitchen staples to whip up a batch of these treats.  And I’m sure you probably have most if not all of these items in your pantry. 

All-Purpose Flour. No need to spend money on cake flour.  All purpose flour makes a lighter, fluffier cupcake.  

Eggs.  Makes sure your eggs are room temperature before adding to your batter.

Milk.  Works with other ingredients to add structure your cupcakes. I prefer full fat milk instead of non-dairy milk.

Sugar. Helps to lock in moisture after baking. Pure granulated sugar will work just fine.

Baking powder.  Helps to make the cupcakes rise.  

Butter. Adds moisture and  richness to your cupcakes.

Vanilla Extract.  Gives your cupcakes that extra oomph of flavor. When purchasing vanilla extract, choose the best one that you can afford. Imitation will work just fine, but the flavor is not as robust.

Kitchen Equipment Needed

Mixer
Muffin Tin
Muffin Liners

How To Make Vanilla Cupcakes

First things first, gather your ingredients: all-purpose flour, sugar, butter, egg, vanilla extract, baking powder, salt, and milk. Assemble your trusty mixer, mixing bowls, measuring cups, and spatula, and let’s get started!

Ingredients:

Cupcake Ingredients

¼ Cup Unsalted Butter at room temperature
¼ Cup White Sugar
1 Large Egg
1 Tsp Vanilla Extract
⅔ Cup All-Purpose Flour
¾ Tsp Baking Powder
⅛ Tsp Salt
¼ Cup Milk

Buttercream Frosting Ingredients

⅓ Cup Unsalted Butter at room temperature
2 Cups Powdered Sugar
½ Tsp Vanilla Extract
2 Tbsp Milk
1 Drop Food Coloring Of Choice optional
¼ Cup Sprinkles optional

Instructions:

1. Preheat oven to 350°F.

2. Line your muffin tin with cupcake liners.

3. In a mixing bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract. Beat well.

4. Gradually add the flour, salt, and baking powder. Finally, add in the milk. Mix until just combined, being careful not to overmix the batter.

5. Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full. 

6. Place in oven and bake until golden brown, about 12-15 minutes or until a toothpick inserted into the center comes out clean. 

7. Allow cupcakes to cool completely before frosting. 

Frosting Instructions

1. In a bowl, beat the butter until smooth. Add vanilla extract. 

2. With the mixer on the LOW setting, slowly add 1 cup of powdered sugar. Continue to add powdered sugar ½ cup at a time alternating with milk until you have achieved your desired consistency. 

3. If using multiple colors of frosting you will need to divide the frosting into separate containers.

4. Add one drop of food coloring to the frosting. 

5. Transfer colored frosting to a piping bag and add nozzle. If using multiple colors, use a separate bag for each color.

6. Pipe a generous amount of frosting onto each cupcake. Finish by adding your favorite sprinkles.

Enjoy!

Recipe Notes

• Make sure eggs, butter and milk are at room temperature so that your cupcake mixture has an even consistency and does not clump.
• Do not over fill your muffin tins. Fill cupcake liners no more than 2/3 full, or they will overflow and create a muffin top. 
• Be sure to allow cupcakes to cool completely before frosting, otherwise your frosting will melt.
• Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. 
• Frosted cupcakes can be stored in an airtight container for up to 4 days in the refrigerator.

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