Description
Learn how to make moist and fluffy vanilla cupcakes topped with creamy homemade vanilla frosting. These classic vanilla cupcakes are perfect for any celebration or just a sweet treat, with a tender crumb and rich buttery frosting made from scratch.
Ingredients
Scale
Cupcakes
- 2 1/2 cups (325g) all-purpose flour
- 2 cups (414g) sugar
- 3 tsp baking powder (NOT baking soda)
- 1 tsp salt
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup (240 ml) water
Vanilla Frosting
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2-3 tbsp (30-45 ml) milk or heavy cream
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk together to combine evenly.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and beat until thoroughly combined with no lumps.
- Add Water Gradually: Slowly pour in the water while mixing on low speed. The batter will become very thin. Scrape down the bowl sides to ensure everything is mixed well.
- Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about halfway to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2 minutes. Then transfer them to a cooling rack to cool completely before frosting.
- Prepare Frosting – Beat Butter: In a large bowl, beat the softened butter until smooth and creamy using a mixer.
- Add Powdered Sugar (Part 1): Add 2 cups of the powdered sugar and beat until smooth and incorporated well.
- Add Vanilla and Milk: Stir in the vanilla extract and 1 tablespoon of milk or cream, mixing until smooth.
- Add Remaining Powdered Sugar: Add the remaining powdered sugar and mix again until the frosting is smooth and fluffy.
- Adjust Consistency and Seasoning: Add additional milk or cream as needed to reach desired consistency, and add a pinch of salt to balance sweetness; mix well.
- Frost Cupcakes: Using a piping bag fitted with Ateco tip 844, pipe the frosting decoratively onto the cooled cupcakes for a professional finish.
Notes
- The batter will be very thin—this is expected and results in moist cupcakes.
- Ensure the cupcakes are completely cool before frosting to prevent melting the frosting.
- You can adjust the milk or cream quantity in the frosting to achieve your preferred consistency.
- Use fresh baking powder to ensure proper rise and fluffiness.
- The frosting tip Ateco 844 creates a beautiful swirl, but any large star tip can be substituted.
