Classic Vanilla Frosted Cupcakes

Name: Classic Vanilla Frosted Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon vanilla extract; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup milk; 1 tablespoon vanilla extract; A pinch of salt

Highlighted under: Sweet Baking Recipes

I absolutely adore these classic vanilla frosted cupcakes! Each bite is a delightful blend of fluffy texture and rich flavor that takes me back to my childhood. The recipe is simple enough that I can whip them up for any occasion, whether it’s a birthday party or just a sweet treat for my family. The creamy vanilla frosting adds the perfect finishing touch, making these cupcakes irresistible. Trust me, once you bake these, you’ll want to make them again and again!

Created by

Anna

Last updated on 2026-02-07T19:25:27.751Z

With every batch of these classic vanilla frosted cupcakes that I bake, I find myself reminiscing about family gatherings where dessert was the highlight. I absolutely love how the simplicity of vanilla can create such a delicious and comforting treat that everyone enjoys!

One of my favorite tips is to let the cupcakes cool completely before frosting them. This step ensures that the frosting remains perfectly fluffy and doesn't melt or slide off. A little patience goes a long way in achieving that beautiful finish!

Why You Will Love These Cupcakes
Light and fluffy texture that melts in your mouth
Classic vanilla flavor with a sweet, creamy frosting
Perfect for any celebration or casual get-togethers

Understanding the Ingredients

Each ingredient plays a crucial role in achieving the perfect texture and flavor of these vanilla frosted cupcakes. For instance, all-purpose flour provides the structure, while the combination of eggs and butter contributes to the moisture and richness. If you're out of unsalted butter, you can substitute it with salted butter but be mindful of the salt content in the recipe to avoid over-seasoning.

Granulated sugar not only sweetens the cupcakes but also helps with the browning process thanks to its interaction with the proteins in the flour. This creates those delightful golden edges that make the cupcakes visually appealing. If you're looking for a healthier option, you can experiment with natural sweeteners like coconut sugar, but this may result in a slightly denser texture.

Key Techniques for Success

When creaming together the butter and sugar, take care to beat the mixture until it’s light and fluffy—this usually takes about 3-5 minutes. Proper creaming incorporates air into the batter, leading to a lighter cupcake. One helpful tip is to ensure your butter is at room temperature; soft butter that yields to your touch but is not melting will yield the best results.

As you combine your wet and dry ingredients, mix gently to avoid overworking the batter, which can result in dense cupcakes. A good visual cue is to stop mixing as soon as there are no more dry flour spots visible. This will ensure that you maintain that light and airy texture that’s characteristic of a perfect cupcake.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt

For the Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup milk
1 tablespoon vanilla extract
A pinch of salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time and add the vanilla extract, mixing well.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.

Fill Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.

Bake

Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cupcakes to cool completely before frosting with your favorite vanilla frosting.

Pro Tips

For a fun twist, try adding sprinkles to your frosting or mixing in chocolate chips to the cupcake batter!

Storage Tips

Once frosted, these cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you find yourself with leftover cupcakes, consider refrigerating them to extend their freshness, but be aware that the texture of the frosting may change slightly. Always bring them back to room temperature before serving for the best flavor experience.

If you're planning ahead, the cupcakes can be baked and stored unfrosted for up to a week in the freezer. Just wrap them tightly in plastic wrap and then in foil to prevent freezer burn. When ready to enjoy, thaw them in the refrigerator overnight and frost them just before serving.

Variations to Try

Feel free to experiment with flavor variations for both the cupcakes and the frosting! You can easily add a teaspoon of lemon or almond extract to the batter for a unique twist. For the frosting, consider mixing in some cocoa powder for chocolate frosting or adding fresh fruit puree for a fruity flavor. Just be wary of the additional moisture that might affect the consistency of the frosting.

If you're looking to cater to specific dietary needs, you can substitute the all-purpose flour with a gluten-free blend, and use dairy-free margarine instead of butter. This way, you can still enjoy these delightful cupcakes while accommodating different dietary preferences without sacrificing too much on flavor and texture.

Questions About Recipes

→ Can I use a different flavor of extract?

Absolutely! You can substitute the vanilla extract with almond or lemon extract for a different flavor profile.

→ How should I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just wrap them tightly in plastic wrap.

→ What other toppings can I use?

You can use chocolate ganache, whipped cream, or fresh fruit as alternative toppings for a delightful change!