Hey everyone, Jason Griffith here! Today, we’re whipping up a timeless classic that never goes out of style, perfect for any celebration or just to brighten your day: Vanilla Cupcakes. These little cakes are the epitome of joy in a bite: incredibly fluffy, delightfully moist, and with that unmistakable, comforting vanilla flavor everyone loves. Get ready for a burst of sweetness!

---

Why I Love This Recipe

What’s not to love about such a versatile and charming dessert? I adore Vanilla Cupcakes because they’re the perfect canvas for any occasion. Their tender, moist texture, combined with the pure flavor of vanilla, makes them an ideal base for all sorts of frostings and decorations. They’re perfect for birthdays, parties, family gatherings, or just satisfying a sweet craving. They’re easy to make, bake quickly, and come in individual portions, which makes them super convenient for sharing without fuss. Plus, the aroma of vanilla filling your kitchen while they bake is pure happiness!

---

The Sweet History of the Cupcake

Cupcakes, or “cup cakes,” have a fascinating history dating back to the late 18th century in the United States. Their original name likely came from either being baked in individual ceramic cups, or because their ingredients were measured by the cup, making them very accessible for home bakers. Before the invention of modern muffin tins and cupcake pans, this was an efficient way to bake smaller cakes that cooked faster than a large cake.

Over time, cupcakes became incredibly popular, especially in the 20th century, due to their individual portions, ease of decoration, and appeal at parties and gatherings. The vanilla cupcake is the most classic and fundamental version, a timeless base that celebrates the simplicity and delicious flavor of vanilla. This recipe honors that tradition, offering you a bite of history and sweetness.

---

Ingredients

Here’s what you’ll need to create these delightful Vanilla Cupcakes:

For the Cupcakes:

• 1 ½ cups all-purpose flour (180g)
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 1 cup granulated sugar (200g)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract (good quality!)
• ½ cup buttermilk, at room temperature (120ml)

For the Vanilla Buttercream Frosting (Optional):

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3-4 cups powdered sugar (confectioners’ sugar), sifted
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk or heavy cream
• Pinch of salt

---

Swaps and Notes

• Flour: All-purpose flour is perfect. Make sure to measure it correctly (spoon and level) to avoid dry cupcakes.
• Butter: Room temperature butter is crucial. If it’s too cold, it won’t cream properly with the sugar; if it’s melted, it will alter the texture.
• Eggs: Room temperature eggs incorporate better into the batter, resulting in a smoother batter and a more tender crumb.
• Vanilla Extract: Since vanilla is the star flavor, use a good quality vanilla extract. It truly makes a difference!
• Buttermilk: Buttermilk reacts with the baking soda to give the cupcakes a tender crumb and a slightly tangy flavor that complements the sweetness. If you don’t have buttermilk, you can make a homemade substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest with regular milk until it reaches ½ cup. Let it sit for 5-10 minutes before using.
• Powdered Sugar (for frosting): Sifting the powdered sugar is essential to avoid lumps in your frosting, ensuring a smooth and silky texture.

---

Steps for the Recipe

Let’s bake these delicious cupcakes!

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar for 2-3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until just combined.
5. Alternate Dry and Wet: With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix only until just combined after each addition. Do not overmix, as this can lead to tough cupcakes. A few lumps are perfectly fine.
6. Fill Liners: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
7. Bake: Bake for 18-22 minutes, or until the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8. Cool: Remove from the oven and let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. It is crucial that they are completely cool before frosting.
9. Prepare Frosting (Optional): While the cupcakes cool, prepare the frosting. In a large bowl, cream the softened butter until smooth and fluffy. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Incorporate the vanilla extract and salt. Then, add milk or cream, one tablespoon at a time, until you reach your desired frosting consistency (smooth and spreadable, or stiff enough for piping).
10. Frost and Serve: Once the cupcakes are completely cool, frost them with the vanilla buttercream. You can use an offset spatula or a piping bag for an elegant finish. Decorate with sprinkles (like my Rainbow Sprinkle Cookies) or fresh fruit if desired. Serve and enjoy!

---

Tips for Success

• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps the ingredients combine uniformly, creating a smooth batter and a tender crumb.
• Don’t Overmix the Batter: Overmixing the batter develops gluten in the flour, resulting in tough cupcakes. Mix only until the dry ingredients are just incorporated.
• Don’t Overfill Liners: Filling them about two-thirds full is ideal for proper rising without overflowing.
• Don’t Overbake: Dry cupcakes are often the result of overbaking. Take them out of the oven when a toothpick inserted in the center comes out clean. They will continue to cook slightly with residual heat.
• Cool Completely Before Frosting: If you frost warm cupcakes, the frosting will melt. Patience is key for perfect frosting!

---

Serving Suggestions and Pairings

Vanilla Cupcakes are a delicious dessert on their own, but here are some ideas to make them even more special:

• With Coffee or Tea: They’re the perfect accompaniment to your morning coffee or an afternoon cup of tea.
• For Parties: Their individual size makes them ideal for dessert tables. Pair them with other fun desserts like a Unicorn Poke Cake.
• With Fresh Fruit: Garnish with fresh berries like strawberries, raspberries, or blueberries for a touch of freshness and color.
• Frosting Variations: Experiment with chocolate, lemon, or even peanut butter buttercream frosting to change the flavor profile.
• Mini Ice Cream Sandwiches: Slice cooled cupcakes in half and fill with a small scoop of ice cream for a fun dessert.
• Beverage Pairings: A cold glass of milk, a creamy latte, or even a refreshing lemonade.

---

Storage and Leftover Tips

Vanilla Cupcakes stay moist and delicious, making them great for preparing ahead:

• At Room Temperature: Store frosted cupcakes in an airtight container at room temperature for 2-3 days.
• Refrigeration: If your frosting contains cream cheese or if it’s a very warm environment, refrigerate cupcakes in an airtight container for up to 5 days. Let them sit at room temperature for 15-20 minutes before serving for the frosting to soften slightly.
• Freezing (Unfrosted): Unfrosted cupcakes freeze very well. Once completely cool, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature, then frost before serving.

---

More Recipes You Will Love

If you enjoyed creating these sweet and comforting cupcakes, you might also like some of my other delicious baking recipes:

• For a truly indulgent chocolate treat, you have to try these Chocolate Chip Cookie Dough Brownie Bombs.
• If you’re a fan of classic chocolate and peanut butter, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
• For a simple yet satisfying bite-sized cookie, check out these Chocolate Chip Cookie Bites.

---

Final Thoughts

Vanilla Cupcakes are a timeless classic that brings joy in every bite. Their simplicity, combined with their comforting flavor and perfect texture, makes them the ideal dessert for any occasion. They’re easy to make, versatile, and always a huge hit!

I hope you give this amazing recipe a try and enjoy every sweet, fluffy bite! Let me know in the comments below if these become your new favorite cupcakes or what your preferred classic desserts are to bake. I always love hearing from you! Happy baking!