This is the ultimate classic Vanilla Cupcake Recipe, perfectly moist with exceptional taste and texture

Have you been searching for the perfect vanilla cupcake recipe? Then I can honestly tell you, that your search is over.

Deliciously soft and fluffy cupcakes, with topped with vanilla buttercream makes this my all time favourite cupcake recipe.

Something that I have learnt from classic recipes, is that simple, basic ingredients are the key to success...in this case, the key to deliciousness.

Like in this recipe, it is ingredients that you are likely to have in your kitchen right now. If not, these ingredients are really easy to find in your grocery store.

This is such an easy recipe to put together. The ingredients are just mixed in one bowl, and baked within 20 minutes.

Topped with delicious vanilla buttercream, adds the crowning glory on these cupcakes.

With its amazing airy fluffy and soft texture, these cupcakes are never dry, never dense.

Perfect as a birthday treat or any occasion, these are about to become your new favourite vanilla cupcake recipe too.

MAKING THE VANILLA CUPCAKES

Start by creaming together the butter and sugar until light and fluffy. Add in the eggs and beat well.

Sift in the flour, baking powder and salt and mix lightly. Add in the milk and vanilla essence and beat well until combined.

Using an ice cream scoop or spoon, fill the batter into cupcake liners. The batter should fill up to ¾ in the cupcake liners.

Bake in a preheated oven of 325°F / 170°C for 15 to 20 minutes and until a skewer inserted comes out clean.

Remove from the oven and transfer the cupcakes to a wire rack to cool completely before frosting.

MAKING THE VANILLA BUTTERCREAM FROSTING

Beat the butter until pale. Add in the powdered sugar/icing sugar and vanilla extract and beat until smooth. Add in a little milk to create a softer, smoother frosting.

Either pipe or spread the frosting over the cooled cupcakes. Decorate as you prefer.

These vanilla cupcakes are a real favourite in my home and I hope that you are going to love them too.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing cupcake recipes

Neapolitan Cupcakes

Coffee Cupcakes with Chocolate Ganache filling

Cream Filled Chiffon Cupcakes

One Bowl Carrot Cupcakes

Still hungry for more?

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Vanilla Cupcake Recipe

This is the ultimate classic vanilla cupcake recipe, perfectly moist with exceptional taste and texture

5 from 6 votes

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Prep Time 10 mins

Cook Time 15 mins

Servings 12 cupcakes

Ingredients

  

1x2x3x

FOR THE VANILLA CUPCAKES

• ½ cup / 115g butter at room temperature
• ¾ cup / 150g white granulated sugar
• 2 eggs
• 1 ½ cups / 180g all purpose / cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup / 125ml milk
• 1 ½ teaspoons vanilla extract

FOR THE VANILLA BUTTERCREAM

• ½ cup / 115g butter at room temperature
• 2 cups / 250g powdered / icing sugar
• 1 teaspoon vanilla extract
• 1 Tablespoon / 15ml milk

Instructions

 

MAKING THE CUPCAKES

• Cream together the butter and sugar until light and fluffy. Add in the eggs and beat well.
• Sift in the flour, baking powder and salt and mix lightly. Add in the milk and vanilla essence and beat well until combined.
• Using an ice cream scoop or spoon, fill the batter into cupcake liners. The batter should fill up to ¾ in the cupcake liners.
• Bake in a preheated oven of 325°F / 170°C for 15 to 20 minutes and until a skewer inserted comes out clean.
• Remove from the oven and transfer the cupcakes to a wire rack to cool completely before frosting.

MAKING THE VANILLA BUTTERCREAM FROSTING

• Beat the butter until pale. Add in the powdered sugar/icing sugar and vanilla extract and beat until smooth. Add in a little milk to create a softer, smoother frosting.
• Either pipe or spread the frosting over the cooled cupcakes. Decorate as you prefer.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below