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 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; ½ cup milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2-3 tablespoons heavy cream

Highlighted under: Baking & Desserts

I love making Classic Vanilla Frosted Cupcakes because they are the quintessential dessert that never goes out of style. Each bite is a celebration of fluffy vanilla cake topped with rich and creamy frosting that melts in your mouth. These cupcakes are surprisingly easy to make, and they bring back fond memories of baking with my grandmother. With their simple yet elegant appeal, they are perfect for any occasion, whether it’s a birthday party or just a cozy family gathering.

Created by

Emily

Last updated on 2026-02-07T19:18:27.486Z

When I first tried making vanilla cupcakes, I wanted a recipe that would be both delicious and easy to follow. After several experiments, I discovered that using room temperature ingredients truly enhances the texture, making the cupcakes light and airy. Each time I bake these, I’m reminded of how a simple tweak can make all the difference.

A tip I learned over time is to mix the batter just until combined. Overmixing can lead to dense cupcakes, and nobody wants that! The key is to fold gently, allowing the ingredients to come together without losing the airy quality we love.

Why You'll Love These Cupcakes
Buttery vanilla flavor that's simply irresistible
Light and fluffy texture that’s perfect for any celebration
Beautifully topped with luscious vanilla buttercream

The Importance of Quality Ingredients

Using high-quality ingredients significantly impacts the overall flavor and texture of your Classic Vanilla Frosted Cupcakes. Opt for pure vanilla extract rather than imitation for a rich, aromatic flavor. Unsalted butter is essential for controlling the salt content, allowing you to create a perfectly balanced sweetness in both the cupcakes and the frosting. This attention to ingredient quality will pay off in a more satisfying dessert experience.

Don’t overlook the role of proper flour measurement; too much flour can lead to dense, dry cupcakes. I recommend spooning the flour into your measuring cup and leveling it off with a straight edge to ensure accuracy. This simple step will create that light, fluffy texture you desire, making for a cupcake that almost melts in your mouth.

Frosting Techniques for Perfect Presentation

When it comes to frosting, using a piping bag equipped with a star tip can elevate the appearance of your cupcakes from simple to stunning. Fill the bag with your vanilla buttercream and apply even pressure to pipe swirls on top of each cupcake. Start from the outer edge and work your way in, creating a beautiful spiral that looks professional and inviting.

If you desire a smoother finish, consider using an offset spatula to spread the frosting instead. This technique can help achieve a minimalist, clean look and allows for easy customization. You can even add sprinkles or edible glitter for extra flair. Regardless of your chosen method, allow the frosting to set for about 30 minutes before serving to ensure it maintains its shape.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup milk

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons heavy cream

Prepare Your Ingredients

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 cupcake liners.

Mix dry ingredients

In a bowl, whisk together the flour, baking powder, and salt; set aside.

Cream butter and sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Combine dry ingredients and milk

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

Fill the liners

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake

Bake in the preheated oven for 15-18 minutes, or until a toothpick comes out clean.

Cool and frost

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

Enjoy!

Pro Tips

For an extra special touch, try adding colorful sprinkles on top of the frosting. They make each cupcake festive and fun!

Storing and Freezing Cupcakes

If you want to make your cupcakes ahead of time, they store beautifully. Place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the unfrosted cupcakes. Just make sure they are completely cool before wrapping each individually in plastic wrap and placing them in a freezer-safe bag. They can last up to 3 months in the freezer, and when you're ready to enjoy, let them thaw overnight in the fridge before frosting.

Frosted cupcakes should ideally be consumed within 1-2 days for optimal flavor. However, if you have extras, you can refrigerate them to extend their freshness. Just be mindful that refrigeration may slightly change the texture of the frosting, making it less creamy than when fresh.

Common Troubleshooting Tips

If your cupcakes come out overly domed or cracked on top, it could be due to overmixing the batter. Mixing should stop as soon as the dry ingredients are incorporated for the fluffiest cupcakes. Additionally, make sure to check your oven temperature with an oven thermometer—baking at too high a temperature can quickly cause the edges to bake before the center has a chance to rise properly.

To achieve an even bake, it’s advisable to rotate your cupcake tray halfway through the baking time. Ovens often have hot spots, and this simple turn can prevent undercooked areas in your cupcakes. Always check for doneness about 5 minutes before the minimum baking time, as every oven is different!

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature.

→ What can I use if I don’t have heavy cream?

You can substitute heavy cream with milk or a non-dairy milk alternative, but the texture may be slightly different.

→ How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum.

→ Can I use a different flavor extract?

Absolutely! Try almond or lemon extract for a different flavor profile.