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Classic Vanilla Cupcakes

PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
servings12 Cupcakes
These Classic Vanilla Cupcakes are delicately light and fluffy and make a beautiful bake for any celebration. Topped with a swirl of buttercream, these are irresistibly delicious and so easy to make.
Classic vanilla cupcakes

Watch how to make the recipe

Ingredients

FOR THE CUPCAKES

  • 1 ½ cups / 187g cake or all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup / 113g butter room temperature SEE NOTE 1
  • ¾ cup / 150g white sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract optional
  • 3 egg whites SEE NOTE 2
  • ½ cup / 125ml milk

FOR THE BUTTERCREAM

  • 1 cup / 250g butter room temperature
  • 4 ½ cups / 560g powdered / icing sugar
  • ¼ cup / 60ml milk or heavy cream
  • 1 teaspoon vanilla extract
Instructions

TO MAKE THE CUPCAKES

  • Line the cupcake pan with 12 liners and preheat the oven to 350°F ( 170°C)
  • In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
  • In a separate bowl, cream together the butter, sugar, and vanilla extract. Add almond extract as well if you prefer. Beat for about 1 minute until light and fluffy.
  • Add in the egg whites and beat for 2 minutes.
  • Combine the flour mixture into the butter mixture in thirds, alternating with the milk, until just incorporated and smooth. SEE NOTE 3
  • Transfer the batter into the cupcake liners, filling each up to ⅔ full
  • Bake for 15 to 18 minutes or until a toothpick comes out clean.
  • Remove from the oven and leave in the pan to cool for 5 minutes before transferring to a wire rack to cool completely before frosting.

TO MAKE THE BUTTERCREAM

  • In a bowl, beat the butter for about 2 minutes until creamy.
  • Add the powdered sugar and vanilla extract and beat for 3 minutes on high until light and fluffy. Add cream or milk as needed to reach your preferred spreading or piping consistency.
Recipe Notes
1. The butter should be soft but not melting. If the butter is too soft, it becomes oily and this will result in heavy, dense textured cupcakes.
2. Make sure that the eggs are at room temperature. Eggs at room temperature whip up to a greater volume and create a softer bake.
3. Mix the batter just until all the ingredients have been combined. Over mixing will also cause a heavy and dense bake.