Classic Vanilla Cupcakes Recipe with Vanilla Buttercream

This Classic Vanilla Cupcakes recipe uses cake flour for a finer, lighter crumb and combines both butter and neutral oil for richness and moisture. The batter includes vanilla extract and buttermilk, enhancing flavor depth and tenderness. Eggs are incorporated gradually to maintain a smooth mixture. Baking in a lined muffin tin at 350°F for 20-25 minutes produces cupcakes that spring back when touched and test clean with a toothpick. After cooling, the cupcakes are decorated with vanilla buttercream frosting, providing a creamy and sweet complement to the mild cake.

These cupcakes are ideal for parties or casual occasions and pair nicely with a variety of frostings or sprinkles for decoration. They store well in airtight containers at room temperature for a short time or can be frozen for longer preservation.