These classic vanilla cupcakes have a soft, tender crumb and a simple buttercream frosting, making them an easy homemade treat inspired by the cupcake-shop search for Chattanooga, Tennessee. They are baked in a standard muffin pan and finished with vanilla frosting; this is a home recipe, not a recipe from a specific Chattanooga business.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 1/2 teaspoons (6 g) baking powder
- 1/4 teaspoon (1.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs (about 100 g without shells), at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/2 cup (113 g) unsalted butter, softened, for frosting
- 2 cups (240 g) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) vanilla extract, for frosting
- 1 to 2 tablespoons (15 to 30 ml) milk or cream, as needed for frosting
- Pinch of fine salt, for frosting
- Sprinkles, optional, for decorating
Instructions
- Set a rack in the center of the oven and preheat to 350°F (177°C). Line a 12-cup standard muffin pan with paper liners. Let the butter, eggs, and milk come to room temperature; this helps the batter combine smoothly.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the 1/2 cup (113 g) butter and granulated sugar with a hand mixer on medium speed for about 2 to 3 minutes, until pale and fluffy. Scrape the bowl once or twice.
- Beat in the eggs one at a time, mixing until each is incorporated. Mix in the 2 teaspoons (10 ml) vanilla. If the mixture looks slightly curdled, continue; it should come together when the dry ingredients and milk are added.
- Add about one-third of the flour mixture and mix on low just until combined. Mix in half the milk, then another third of the flour, the remaining milk, and the remaining flour. Stop as soon as no dry streaks remain; overmixing can make cupcakes tough.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 20 minutes, rotating the pan once if your oven browns unevenly. The cupcakes are ready when the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Cool completely, about 30 minutes, before frosting; warm cupcakes will melt the buttercream.
- For the frosting, beat the remaining 1/2 cup (113 g) softened butter on medium speed for 1 to 2 minutes until smooth. Add the powdered sugar in two or three additions, mixing on low at first to prevent a cloud of sugar. Add the frosting vanilla and pinch of salt.
- Beat in 1 tablespoon (15 ml) milk or cream, then adjust with a little more until the frosting is soft enough to spread or pipe but still holds its shape. Spread or pipe onto the cooled cupcakes and add sprinkles if desired.
Tips
- Measure flour by weight if possible. If using cups, spoon flour in and level it rather than scooping directly from the bag, which can pack in too much and produce dry cupcakes.
- Use room-temperature ingredients, but do not melt the butter. Softened butter should give slightly when pressed while still feeling cool; melted butter will not trap air properly during creaming.
- Do not overfill the liners or overmix after adding flour. Two-thirds full leaves room for an even rise, and mixing only until combined helps keep the crumb tender.
- If you lack whole milk, use 2% milk; the cupcakes may be a little less rich. For a dairy-free batch, use a plant-based butter stick and unsweetened oat milk, noting that flavor and frosting firmness can vary by product.
Serving Suggestions
Serve the cupcakes at room temperature, when the crumb is soft and the buttercream spreads easily. They pair well with coffee, tea, or a glass of milk and work for birthdays, bake sales, or a simple dessert after dinner. For a tidy party presentation, frost just before arranging them on a platter and keep them away from direct sun or a warm oven.
Variations
For a light citrus note, add 1 teaspoon (2 g) finely grated lemon zest to the sugar before creaming the butter. For chocolate cupcakes, replace 1/4 cup (30 g) of the flour with 1/4 cup (20 g) unsweetened cocoa powder; the result will be less vanilla-forward, and the batter may bake a minute sooner, so check early.
You can also fold 1/2 cup (85 g) mini chocolate chips into the finished batter, or add a small spoonful of jam to the center of each cupcake after baking by cutting a shallow plug from the cooled top. Keep additions modest so the cakes still rise well. A drop of food coloring in the frosting changes its appearance without changing the base recipe.
Storage and Reheating
Store frosted cupcakes in a covered container at cool room temperature for up to 2 days, provided the room is not hot. Refrigerate them if the room is above 70°F (21°C), or if the frosting or decorations are perishable; keep refrigerated cupcakes for up to 4 days. Refrigerate within 2 hours of baking or serving. Bring chilled cupcakes to room temperature for about 30 to 45 minutes before serving for a softer texture. Unfrosted cupcakes can be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator or for about 1 hour at room temperature, then frost. Reheating is usually unnecessary; if you prefer a slightly warm unfrosted cupcake, microwave it for 5 to 8 seconds and check before adding more time. Do not microwave a frosted cupcake for long, as the buttercream will melt.
Frequently Asked Questions
Why did my cupcakes sink in the middle?
Common causes include opening the oven door too early, using expired baking powder, overfilling the liners, or underbaking. Check that the baking powder is fresh and wait until the tops look set before opening the oven.
Can I make the batter ahead?
For the most reliable rise, bake the batter soon after mixing. Baking powder begins working once it is moistened, so a long wait can make the cupcakes denser. You can bake the cupcakes a day ahead and frost them later instead.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the added salt in the cupcake batter and frosting. Salt levels differ among brands, so taste the frosting before adding any extra.
How do I know when they are done without a thermometer?
For cake, a toothpick inserted into the center should come out clean or with a few dry crumbs, and the top should spring back lightly. A food thermometer is not needed for this recipe because doneness is assessed by the cake’s texture rather than a specific internal-temperature requirement.
Can I make these without a mixer?
Yes. Use a sturdy whisk and a flexible spatula. Beat the softened butter and sugar vigorously until creamy, then whisk in the eggs one at a time. Fold in the dry ingredients and milk gently, stopping once the flour disappears.
How can I transport frosted cupcakes?
Use a cupcake carrier or a snug, lidded container that keeps the lid clear of the frosting. Chill the frosted cupcakes for about 20 minutes first if the buttercream is soft, and keep the container level during transport.
Related
- Mutton Neck Biryani: Slow-Cooked, Fragrant and Tender
- John Lewis Roasting Tins: Roast Chicken and Vegetables
- Coronation Sussex Chicken with Apricots and Curry
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).