In my opinion, there is nothing like classic vanilla cupcakes. A vanilla cake with a delectable vanilla buttercream, I mean, mwah! Chef's kiss! They are perfect for any occasion - birthdays, anniversaries, or just when you're craving something sweet.
Classic vanilla cupcakes
Like I said before, classic vanilla cupcakes are great for any occasion. Plus, they are super easy to make! There are two components of a vanilla cupcake:
- The cake: this vanilla cake is a combination of a butter based cake and an oil based cake. Some recipes have just one or the other, but I like to use a combination of both. This leads to a super moist and delicious cake with the perfect crumb.
- The buttercream: in my opinion, I can eat the frosting by itself. I LOVE a good buttercream, so make sure to splurge on the good quality stuff.
If you need to run to the grocery store, here is your shopping list:
- All purpose flour: all purpose flour is the flour of choice for these cupcakes. It provides the perfect texture!
- Baking soda: baking soda is what helps the cupcakes rise.
- Unsalted butter: unsalted butter is my favorite to use in baked goods because you can control exactly how much salt goes into your recipe. We also use unsalted butter in the buttercream. Make sure to splurge on the good quality stuff!
- Vegetable oil: I love using vegetable oil in cakes because it makes them SUPER moist (sorry) and not dry and crumbly.
- Granulated sugar: granulated sugar is the sweetener of choice for the cupcakes.
- Eggs: eggs add moisture and bind all of the ingredients together.
- Vanilla extract: vanilla extract is used in both the cupcakes and the buttercream - we obviously need this flavoring in a vanilla cupcake!
- Whole milk: whole milk is used to thin out and add some moisture to the cupcake batter.
- Powdered sugar: powdered sugar sweetens up the buttercream and is fine enough so that you don't feel the sugar granules like you would with granulated sugar.
- Make the cupcake batter and bake for 16-18 minutes at 350 degrees Fahrenheit until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then remove to cool completely.
- While the cupcakes are baking and cooling, make the vanilla buttercream.
- Once the cupcakes are cool, frost the cupcakes with the buttercream. Top with sprinkles if desired. Enjoy!
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Classic Vanilla Cupcakes
- 1 ¼ cups (157 grams) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57 grams) unsalted butter room temperature
- ¼ cup (50 mL) vegetable oil
- ¾ cup (150 grams) granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 mL) whole milk room temperature
- ¾ cup (170 grams) unsalted butter room temperature
- 3-4 cups (360-480 grams) powdered sugar
- 1 pinch salt
- ½ tablespoon vanilla extract
- 2-3 tablespoons milk/heavy cream
- Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
- With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy.
- Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. Add the vanilla extract and mix on low-medium speed until combined.
- With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
- Divide the batter evenly amongst the cupcake cups. The batter should be the perfect amount for 12 regular-sized cupcakes. Fill the liners until they are ½-3/4 of the way full.
- Bake the cupcakes for 16-18 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter by itself on medium-high speed for 1-2 minutes until smooth and creamy.
- Add the powdered sugar, salt, vanilla extract and milk/heavy cream and beat until combined. You may need to add more powdered sugar (to thicken) or milk (to thin) depending on the desired consistency.
- Once the cupcakes are completely cool, frost the cupcakes with the vanilla buttercream. Top with sprinkles if desired, and enjoy!