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Classic Vanilla Cupcakes

These classic vanilla cupcakes are heavenly! They’re light and fluffy and perfect for any occasion! If you’re looking for an easy vanilla cupcake recipe, look no further! These are the best classic vanilla cupcakes from scratch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: classic, vanilla, cupcakes, easy,
Servings: 12

Ingredients

For the cupcakes

  • 1 ¼ cup (190 g / 6.7 oz) all purpose flour
  • 1 ½ teaspoons baking powder
  • a pinch of salt
  • ¼ cup (57 g) unsalted butter, at room temperature
  • ¾ cup (150 g) sugar
  • 1 egg, at room temperature
  • 1 ½ teaspoons vanilla
  • ½ cup buttermilk, room temperature (or see the NOTES below on how to make your own)
  • 2 tablespoons vegetable oil

For the buttercream frosting

  • ¾ cup (6 oz / 170 g) unsalted butter, soft, at room temperature, but not melted
  • 3½ - 4 cups (400 g / 14 oz) SIFTED powdered sugar, plus more as needed
  • 1 teaspoon vanilla
  • 1½ - 2 tablespoons milk or heavy cream, plus more as needed
  • gel-based red food coloring (optional)

Instructions

For the cupcakes

  • Preheat oven to 350°F / 175°C.
  • Line a cupcake pan with cupcake liners. Set aside.
  • If you're making your own buttermilk, see the NOTE below and make it now. Set aside.
  • Whisk together the flour, baking powder, and salt. Set aside.
  • Using a hand mixer or a stand mixer, beat the butter and sugar until it's creamy.
  • Add the egg and vanilla to the butter mixture and mix well. Then add the buttermilk and oil and mix until everything is fully incorporated.
  • Add the dry ingredients to the wet ingredients and mix until JUST combined. Don't overmix.
  • Fill the cupcake liners with the batter, a little over halfway full. I like using a cookie scoop.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • When done, take the cupcakes out of the oven and allow them to cool in the pan for about 5 minutes before removing them to a wire rack to cool completley.
  • Make sure they are completely cool before frosting them.

For the buttercream frosting

  • Beat the butter until it's soft and creamy, about 5-8 minutes.
  • Add the powdered sugar and the remaining ingredients and beat for at least 5 minutes, until it gets really light. Scrape the sides of the bowl a few times.
  • If the buttercream is too runny, add more powdered sugar. If it's too thick, add a little milk, a teaspoon at a time, until it reaches the consistency you like. If you wish, use a toothpick to add a tiny drop of food coloring and mix well.
  • Frost the cooled cupcakes.
  • Enjoy!

Notes

How to make your own buttermilk for this recipe:
Add 1/2 tablespoon vinegar to half a cup of milk and stir well. Let it sit for 5-8 minutes before using. 
The cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.
© Pastry Wishes