Vanilla Cupcakes Light Fluffy Sweet (Printable)

Light and fluffy vanilla treats topped with creamy buttercream frosting, ready in just over 30 minutes.

# What You'll Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt

→ Vanilla Buttercream Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined. Do not overmix.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter until creamy. Gradually add the confectioners' sugar, mixing well. Add vanilla, milk, and salt; beat until smooth and fluffy.
10 - Once cupcakes are completely cool, frost as desired using a piping bag or offset spatula.

# Tips from dashanddishes:

01 -
  • The cupcakes emerge impossibly fluffy with that tender bakery style crumb everyone thinks is impossible to achieve at home
  • These freeze beautifully so you can pull out fresh treats whenever the mood strikes
  • The frosting is so good I have been known to eat it straight from the bowl with a spoon
02 -
  • Room temperature ingredients make all the difference between dense cupcakes and fluffy ones
  • Overmixing once the flour is added creates tough cupcakes so stop when you barely see streaks of flour
  • Completely cool cupcakes are non negotiable or your frosting will slide right off
03 -
  • Invest in an oven thermometer because accurate temperature makes or affects cupcake texture
  • Rotate the pan halfway through baking if your oven has hot spots

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