Traditional Vanilla Cupcake Recipe

Items needed to make the cupcakes:

1. One and a half cups of all-purpose flour
2. One cup of sugar granules
3. One and a half tablespoons of baking powder
4. Half a teaspoon of baking soda
5. Half a teaspoon of salt
6. Half a cup of softened unsalted butter (1 stick)
7. Two huge eggs
8. One teaspoon of vanilla extract
9. Half a cup of buttermilk or whole milk

For the frosting made with vanilla buttercream:

1. One cup of softened unsalted butter (two sticks)
2. Four cups of powdered sugar
3. Two teaspoons of vanilla extract
4. Two to four tablespoons of milk or heavy cream (adjust for consistency)

Directions

Warm up the oven:

• Set the oven temperature to 175°C (350°F). Use paper cupcake liners to line a muffin tray.

Combine the dry ingredients:

• Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl. Put aside.

Cream the sugar and butter together:

• Using an electric mixer set to medium speed, beat the softened butter and granulated sugar in a large mixing basin until light and fluffy, about 3–4 minutes.

Add the vanilla and eggs:

• One by one, add the eggs, thoroughly mixing each time. Add the vanilla extract after that.

Mix the dry and wet ingredients together:

• Alternating with the milk, gradually incorporate the dry ingredient mixture into the butter mixture. The dry ingredients (dry, wet, dry) should be used first and last. Don’t overmix; simply mix until incorporated.

Put the cupcake liners inside:

• Fill the cupcake liners about two thirds of the way to the top with batter.

Bake:

• A toothpick inserted in the center should come out clean after 18 to 20 minutes of baking in a preheated oven.

Awesome:

• After taking the cupcakes out of the oven, let them cool in the pan for roughly five minutes. After that, move them to a wire rack to finish cooling.
• Prepare the frosting using vanilla buttercream.
• Beat the butter.
• Beat the softened butter on medium speed for two to three minutes, or until it becomes creamy, in a large mixing bowl.

Add vanilla and sugar:

• Add the powdered sugar gradually and mix on low speed until it’s completely blended. Add the vanilla extract after that.

Modify Consistency:

• To make the frosting light and fluffy, whip on high speed for 3–4 minutes after adding 2 tablespoons of heavy cream or milk. One tablespoon at a time, add more cream or milk if it’s too thick until you get the consistency you want.

Cover the cupcakes with frosting.

• When the cupcakes are fully cold, frost them with the vanilla buttercream frosting using a spatula or a piping bag.

Decorate if you want to:

• If desired, decorate the frosted cupcakes with sprinkles or any other embellishments.

Advice

• Storage: Keep any leftover cupcakes in the fridge for up to a week or at room temperature for up to three days in an airtight container.
• Variations in Flavor: To create a chocolate chip cupcake, mix in chocolate chips or add a small amount of almond essence.
• Make it Fun: For holidays and other special events, think about decorating with themed decorations or icing in various colors.
• Savor these traditional vanilla cupcakes; they’ll be a hit at any party.