Vanilla Cupcake Recipe
User Reviews
4.9
270 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
43 mins
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Servings
12 cupcakes
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Calories
493 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vanilla Cupcake Recipe
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This classic, easy vanilla cupcake recipe is soft and moist with a distinct vanilla flavor. No complicated ingredients and less than an hour from start to finish! Recipe includes a how-to video!
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Ingredients
Cupcakes
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup buttermilk room temperature preferred
Vanilla Bean Frosting
- 1 cup unsalted butter softened
- ¼ teaspoon table salt
- 3 cups powdered sugar
- 1 Tablespoon vanilla bean paste
- 1-2 Tablespoons heavy cream as needed
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl -- and use an electric hand mixer) and beat very on medium speed until well creamed and light and fluffy.
- Add egg and vanilla extract and beat well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Use a spatula (not a mixer!) to gradually fold in about ¼ of the flour mixture until just combined.
- Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.
- Continue to alternate until flour mixture and buttermilk are completely combined (I add the flour in 4 parts and the buttermilk in 3) -- mix until batter is combined but be sure not to over-mix or your cupcakes could end up dense and dry.
- Fill cupcake liners ⅔-¾ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched and a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Allow cupcakes to cool in pans for 5 minutes before carefully removing to cooling rack to cool completely before frosting.
Vanilla Bean Frosting
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- Stir in vanilla bean paste.
- With mixer on medium-low speed, add the heavy cream, one tablespoon at a time until you have a smooth consistency. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
- Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.
Equipments used:
Notes
- This recipe doubles well; double all ingredients.
- If you can't get your hands on vanilla bean paste, you can substitute 1 teaspoon of vanilla extract for a classic vanilla frosting.
- This recipe makes enough frosting to generously pile the frosting on each cupcake (as shown in photos). If you want a modest amount of frosting, simply halve the recipe.
- Note that I previously used my favorite chocolate frosting to decorate these cupcakes instead of vanilla bean buttercream. Feel free to use that recipe if that's what you prefer, or browse my frosting library for more options like:
- Cream Cheese Frosting
- Coffee Frosting
- Oreo Frosting
- Raspberry Buttercream
- Peanut Butter Frosting
Nutrition Information
Show Details
Serving
1vanilla cupcake
Calories
493kcal
(25%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
269mg
(11%)
Potassium
159mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
739IU
(15%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1vanilla cupcake | |
| Calories | 493kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 269mg | 11% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
270 reviews
Excellent
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