These nice cupcakes are soft, tender vanilla cakes topped with a simple, creamy buttercream. The batter uses everyday ingredients and comes together without special equipment, making the recipe a reliable choice for birthdays, bake sales, or an easy weekend treat.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour, spooned into the measuring cup and leveled
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons (6 g) baking powder
- 1/4 teaspoon (1.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, softened but not melted
- 2 large eggs (about 100 g without shells), at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- For the buttercream: 1/2 cup (113 g) unsalted butter, softened
- For the buttercream: 2 cups (240 g) powdered sugar, sifted if lumpy
- For the buttercream: 1 1/2 tablespoons (22 ml) milk or heavy cream, plus a little more if needed
- For the buttercream: 1 teaspoon (5 ml) vanilla extract
- For the buttercream: a small pinch of fine salt
- Optional: 2 tablespoons (about 20 g) sprinkles, for decorating
Instructions
- Prepare the pan and oven. Set a rack in the center of the oven and heat it to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Let the butter and eggs lose their refrigerator chill while you measure the other ingredients; the butter should give slightly when pressed but should not look shiny or melted.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl until evenly distributed. Breaking up small flour or baking-powder clumps now helps prevent uneven pockets in the baked cakes.
- Cream the butter and sugar. In a large bowl, beat the softened 1/2 cup butter and granulated sugar with a hand mixer on medium speed for about 2 minutes, stopping to scrape the bowl once. The mixture should look paler and fluffy, though it will not become completely smooth. If using a stand mixer, use the paddle attachment.
- Add the eggs and vanilla. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Mix in the 2 teaspoons vanilla. If the mixture looks slightly curdled, continue with the recipe; adding the flour gradually usually brings the batter together.
- Finish the batter. Add about one-third of the flour mixture and mix on low just until most of it disappears. Pour in half the milk and mix briefly. Repeat with another third of the flour, the remaining milk, and then the last of the flour. Scrape the bowl and fold a few times with a spatula. Stop as soon as no dry streaks remain; a few small lumps are preferable to overmixing.
- Fill the liners. Divide the batter evenly among the 12 liners, filling each about two-thirds full. A level 3-tablespoon scoop per cup is a useful guide. Avoid filling them to the top, since the cupcakes need room to rise without spreading over the pan.
- Bake until set. Bake for 16 to 18 minutes, rotating the pan once only if your oven has noticeable hot spots. The tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few dry crumbs. Because the batter contains eggs, USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes; a fully baked cake center will typically be hotter, around 200–205°F (93–96°C), and should also pass the texture checks above. If the cupcakes are not done, bake for 1 to 2 minutes more and check again.
- Cool completely. Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack. Let them cool for about 30 minutes, or until the centers and bottoms no longer feel warm. Frosting warm cupcakes will soften the buttercream and may cause it to slide off.
- Make the buttercream. While the cupcakes cool, beat the remaining 1/2 cup softened butter in a clean bowl for about 1 minute. Add the powdered sugar in two or three additions, mixing on low at first so it does not puff out of the bowl. Beat in the 1 1/2 tablespoons milk or cream, 1 teaspoon vanilla, and a pinch of salt. Increase to medium speed and beat for 1 to 2 minutes, scraping the bowl as needed. Add a teaspoon of milk at a time if it is too stiff, or a little sifted powdered sugar if it is too loose.
- Frost and finish. Spread or pipe buttercream onto the completely cooled cupcakes. Add sprinkles while the frosting is still soft so they adhere. The recipe makes enough frosting for a moderate swirl or a smooth, generous spread on each cupcake; for very tall piped swirls, make one-and-a-half times the frosting amount.
Tips
- Measure flour gently. Scooping directly with a measuring cup can pack in too much flour and produce dry, heavy cupcakes. Spoon the flour into the cup and level it, or weigh 190 g for the most consistent result.
- Use softened, not melted, butter. Butter that is too cold will not cream well with the sugar; melted butter can make the crumb dense. If you forgot to take it out early, cut it into small cubes and leave it at room temperature for 15 to 20 minutes.
- Mix only until combined. Once flour is added, extended beating develops gluten and can make the cakes tough or cause peaked, uneven tops. Finish with a spatula if needed, and do not worry about a few tiny lumps.
- Choose a sensible substitute. For a tangier, slightly more tender crumb, use 1/2 cup (120 ml) buttermilk instead of whole milk. If you only have salted butter, use it and omit the added salt. Plant-based milk can work, though the flavor and browning may vary; use an unsweetened option.
Serving Suggestions
Serve the cupcakes at room temperature so the crumb is soft and the buttercream is easy to enjoy. They pair well with coffee, tea, cold milk, or a fruit platter. For a simple party display, use paper liners in complementary colors and add sprinkles just before serving so they stay bright and crisp.
If serving them after refrigeration, allow about 20 to 30 minutes on the counter for the frosting to soften. For a dessert table, set out the cupcakes shortly before guests arrive and keep them away from direct sun or a warm oven. A small bowl of berries alongside the plate adds color and a fresh contrast without changing the recipe.
Variations
Lemon vanilla: Add 1 tablespoon (6 g) finely grated lemon zest to the butter and sugar, and replace 1 teaspoon of the vanilla with 1 teaspoon (5 ml) lemon juice. The juice adds a gentle citrus note; too much can alter the batter, so keep the quantity modest. A little extra zest in the buttercream makes the flavor more pronounced.
Chocolate chip: Fold 1/2 cup (85 g) mini chocolate chips into the finished batter. Mini chips distribute more evenly than large chunks, especially in small cakes. Expect a slightly sweeter cupcake, so plain vanilla buttercream is a balanced topping.
Chocolate frosting: Beat 3 tablespoons (15 g) unsweetened cocoa powder into the buttercream with the powdered sugar. Add 1 to 2 teaspoons extra milk if the frosting becomes too thick. Cocoa can make frosting taste less sweet and a little firmer, so adjust by small amounts rather than pouring in extra liquid at once.
Filled cupcakes: Once the cupcakes are cool, cut a small cone from the center of each and spoon in about 1 teaspoon of thick jam or lemon curd. Replace a thin piece of the cake over the filling before frosting. Do not overfill, and keep filled cupcakes refrigerated if the filling is perishable.
Storage and Reheating
Store frosted cupcakes in a covered container at cool room temperature for up to 2 days if the room is not hot. For longer storage, refrigerate them in an airtight container for up to 4 days. Refrigerate within 2 hours of baking or serving, especially if they have a perishable filling or the room is warm. The fridge can firm the cake and buttercream, so let refrigerated cupcakes stand at room temperature for 20 to 30 minutes before serving. Cupcakes do not need reheating.
For longer storage, freeze unfrosted, fully cooled cupcakes in a freezer-safe airtight container for up to 2 months. Thaw them, covered, at room temperature for about 1 to 2 hours, then frost. You can also freeze frosted cupcakes on a tray until the icing is firm, then transfer them carefully to a container; thaw them in the refrigerator or at room temperature while covered. Avoid microwaving, which can make the cake rubbery and melt the buttercream.
Frequently Asked Questions
Why did my cupcakes turn out dense?
Too much flour, butter that was melted, or overmixing after adding the flour are common causes. Weigh the flour if possible, cream softened butter with sugar until fluffy, and mix the dry ingredients in only until they disappear. Also check that your baking powder is fresh; old baking powder may not lift the batter properly.
Can I make the batter ahead?
It is best to bake the batter soon after mixing because the baking powder starts working once it is combined with liquid. If you need to get ahead, measure the dry ingredients and wet ingredients separately, cover them, and combine shortly before baking. You can bake the cupcakes a day ahead and frost them later.
How can I tell when the cupcakes are done?
The tops should spring back when lightly pressed, and a toothpick in the center should come out clean or with a few dry crumbs. Start checking at 16 minutes because ovens and pans vary. A wet toothpick or a visibly sunken center means they need more time; check again after 1 or 2 minutes rather than leaving them in for a long, unobserved stretch.
Can I make these cupcakes without a mixer?
Yes. Use a sturdy whisk and a flexible spatula, and make sure the butter is properly softened. Whisk the butter and sugar vigorously until creamy, then whisk in the eggs one at a time. The batter may be a little less airy than one made with a mixer, but careful mixing and accurate measuring still give a tender result.
Can I use this recipe for a small cake?
The batter can be baked in a greased and lined 6-inch (15 cm) round pan, but it will take longer than cupcakes. Begin checking after about 25 minutes and continue until the center springs back and a tester comes out clean; the exact time depends on the pan and oven. Let the cake cool completely before frosting, and do not fill the pan more than two-thirds full.
Can I use a different frosting?
Yes. A simple cream cheese frosting, whipped ganache, or a thin glaze can replace the buttercream. Cream cheese frosting is softer and should be refrigerated, while a glaze is sweeter and sets with a light finish. Keep the cupcake base as written and change only the topping if you want the baking time and crumb to stay predictable.
Related
- Kamikaze Martini Recipe: Bright, Tart, and Easy to Mix
- Kamikaze Punch Recipe for a Bright, Easy Party Drink
- Kahlua Milkshake Recipe: Creamy, Coffee-Rich Treat
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).