Soft, sweet Classic Vanilla Cupcakes with a dreamy vanilla buttercream frosting make a no-frills treat that your sweet tooth will love.
The Perfect Basic Cupcake Recipe
A really great basic cupcake recipe belongs in every baker’s arsenal. And these Classic Vanilla Cupcakes are simple, no-frills, delicious, and so easy to make. Soft, sweet vanilla cupcakes with the dreamiest buttercream frosting. They’re my go-to for almost every occasion. Birthdays, baby showers, or just a day when I really need a cupcake. And that happens a LOT.
Simply the Best
When I want to get fancy, I might make my Dark Chocolate Cream Filled Cupcakes, Rocky Road Brownie Cupcakes or Banana Pudding Cupcakes. Or I just throw some rainbow sprinkles in them and make confetti cupcakes. But sometimes, I just want something…basic. A really great vanilla cupcake with a simple, creamy frosting. You can never go wrong with a classic!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Pure vanilla extract
- Milk
- Powdered sugar (confectioner’s sugar)
Supplies:
- 12-cup cupcake pan
- Paper liners
- Nonstick cooking spray
- Medium mixing bowl
- Electric mixer with paddle attachment
How to Make Classic Vanilla Cupcakes
- To make the cupcakes: Preheat oven to 350°F. Line a 12-cup cupcake pan with paper liners and spray with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth.
- Beat in the eggs, one at a time, until each one is well combined. Mix in the vanilla.
- With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth.
- Fill each cupcake liner two-thirds full with batter. Bake cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pans for 10 minutes before removing to wire racks to cool completely.
- To make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
- Add the powdered sugar and beat until well combined.
- Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
- Pipe or spread the frosting onto each cupcake.
Storage
Frosted cupcakes can be stored at room temperature for one day. Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. Allow to sit at room temperature for 10 minutes before serving.
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 5 days.
The buttercream frosting can be made in advance and stored in an airtight container in the refrigerator for up to one week. Let the chilled frosting come to room temperature before piping or spreading onto the cupcakes.
To freeze unfrosted cupcakes, arrange them in a single layer in a freezer-safe, airtight container. Store them for up to 3 months. Defrost at room temperature for 2 hours before frosting.
If you make these Classic Vanilla Cupcakes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Classic Vanilla Cupcake Recipe
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Soft, sweet Classic Vanilla Cupcakes with a dreamy vanilla buttercream frosting make a no-frills treat that your sweet tooth will love.
Ingredients
Cake:
- 1 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Instructions
- To make the cupcakes: Preheat oven to 350°F. Line a 12 cup cupcake pan with paper liners and spray with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the eggs, one at a time, until each one is well combined. Mix in the vanilla.
- With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth.
- Fill each cupcake liner two-thirds full with batter. Bake cupcakes for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pans for 10 minutes before removing to wire racks to cool completely.
- To make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
- Add the powdered sugar and beat until well combined.
- Add the milk and vanilla and beat until creamy and spreadable. If the frosting is too thick, add a little more milk at a time until of desired creaminess. If the frosting is too thin, add a little more powdered sugar at a time until of desired thickness.
- Pipe or spread the frosting onto each cupcake.
