Classic Vanilla Cupcakes
User Reviews
4.5
4 reviews
Excellent
Classic Vanilla Cupcakes
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Classic vanilla cupcakes are what everybody craves. A tender cake, topped with a sweet and tangy cream-cheese frosting makes the quintessential cupcake. Sprinkles make them extra special.
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Ingredients
For the cupcakes
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tick (4 oz) butter at room temperature, unsalted
- 1 cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 1/2 cup milk whole
For the frosting
- 4 tablespoons (2 oz) butter at room temperature, unsalted
- 6 ounces cream cheese at room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- 2 cups confectioners’ sugar plus more if needed
- nonpareils for topping, rainbow
Instructions
Make the cupcakes
- Preheat oven to 350˚F (180˚C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk flour, baking powder, and salt together.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat butter on medium-high speed until smooth, about 1 minute. Add granulated sugar and beat until creamy, about 4 minutes more. Scrape down sides of bowl, then beat in eggs, one at a time, then the vanilla.
- With the mixer on low speed, beat in the flour mixture in three batches, alternating with milk in two batches. Increase speed to medium-high and beat until just combined, scraping the sides of the bowl if necessary.
- Spoon batter into muffin cups, filling each three-quarters full. Bake until tops of cupcakes spring back when pressed gently, 20 to 25 minutes.
- Remove pan from oven. Let cupcakes cool for 5 minutes in the pan, then remove from pan and let cool completely on a rack.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, combine butter, cream cheese, vanilla, and salt and beat on medium speed until creamy, 1 to 2 minutes.
- Gradually beat in confectioners’ sugar on medium-low speed until smooth, then beat on medium-high until thick and fluffy, 1 to 2 minutes more, scraping sides of bowl if necessary. If your frosting is too soft, add more confectioners’ sugar, 1 tablespoon at a time until desired consistency is reached.
- Spoon frosting into a piping bag or resealable plastic bag, snip a corner, and pipe frosting on cupcakes (or spread frosting on top). Sprinkle with nonpareils.
Nutrition Information
Show Details
Serving
1serving
Calories
299kcal
(15%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
58mg
(19%)
Sodium
164mg
(7%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 164mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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