Easy Vanilla Cupcakes with Creamy Frosting That Everyone Will Love

Name: Easy Vanilla Cupcakes with Creamy Frosting That Everyone Will Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1 tablespoon pure vanilla extract

March 23, 2025

Recipes

There’s something timeless and comforting about a classic vanilla cupcake. No fancy flavors or complicated steps — just soft, fluffy cake with sweet, creamy frosting. I’ve tried so many store-bought versions over the years, but nothing comes close to making them from scratch. This recipe has become my go-to for birthdays, baby showers, and any time I just need a simple, delicious dessert.

The beauty of these cupcakes is how versatile they are. You can dress them up with sprinkles, fruit, or colorful frosting for special occasions, or keep them simple for an afternoon treat with coffee. They’re easy to make, bake up beautifully, and always get rave reviews.

Why I Love These Vanilla Cupcakes

They’re light, fluffy, and full of rich vanilla flavor.
The recipe uses pantry staples I always have on hand.
They’re perfect for decorating and personalizing.
You can make them ahead and frost them just before serving.
They’re reliable every time — no surprises, just perfect cupcakes.

Ingredients You’ll Need
(Makes 24 cupcakes | Prep Time: 15 minutes | Bake Time: 20 minutes)

For the cupcakes:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup whole milk

For the buttercream frosting:

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
2-3 tablespoons heavy cream or milk
Pinch of salt

How I Make These Vanilla Cupcakes (Step-by-Step)

Preheat and Prep
I preheat my oven to 350°F (175°C) and line two standard muffin tins with paper cupcake liners.
Mix Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, and salt. This step helps ensure everything is evenly combined.
Cream Butter and Sugar
In a large mixing bowl, I cream the softened butter and sugar until light and fluffy. This takes about 2-3 minutes with an electric mixer and makes a huge difference in the cupcake texture.
Add Eggs and Vanilla
I beat in the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.
Combine Wet and Dry
I alternate adding the flour mixture and milk, starting and ending with the flour. I mix just until combined, being careful not to overmix so the cupcakes stay light and tender.
Fill and Bake
I spoon the batter into the prepared cupcake liners, filling each about two-thirds full. They bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. I let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
For the buttercream, I beat the softened butter until smooth. Then, I gradually add the powdered sugar, mixing on low until combined. I add the vanilla, salt, and heavy cream (a tablespoon at a time) and beat until light, fluffy, and smooth.
Frost and Decorate
Once the cupcakes are completely cool, I pipe or spread the frosting on top. Sometimes I add sprinkles, fresh berries, or even a drizzle of caramel — it all depends on the occasion.

My Tips for Perfect Vanilla Cupcakes

Use room-temperature ingredients for smooth, even mixing.
Don’t overmix the batter — it can make the cupcakes dense instead of fluffy.
Fill the liners evenly for consistent baking and pretty presentation.
Let cupcakes cool completely before frosting so the buttercream doesn’t melt.
Use a piping bag with a large star tip for bakery-style swirls.

Fun Variations I’ve Tried

Adding a teaspoon of almond extract along with the vanilla for a unique flavor.
Filling the cupcakes with raspberry jam or lemon curd before frosting.
Topping with chocolate ganache for an indulgent twist.
Using colored frosting and sprinkles to match holiday or party themes.

What I Serve with These Vanilla Cupcakes

A tall glass of cold milk or a cup of hot coffee.
Fresh fruit platters for a light, sweet pairing.
Alongside chocolate or red velvet cupcakes for variety on a dessert table.
Wrapped in cute boxes for party favors or thoughtful gifts.

Frequently Asked Questions

Q: Can I make these cupcakes ahead of time?
A: Absolutely! I bake the cupcakes the day before and store them in an airtight container. I frost them just before serving.

Q: Can I freeze the cupcakes?
A: Yes! Freeze the unfrosted cupcakes in a zip-top bag or airtight container for up to 3 months. Thaw and frost when ready to serve.

Q: Can I make these gluten-free?
A: I’ve used a 1:1 gluten-free flour blend with great results. Just make sure it’s designed for baking.

Q: Can I double the recipe for a large crowd?
A: Definitely! This recipe doubles well, but I bake in batches to ensure even baking.

Why These Vanilla Cupcakes Deserve a Spot in Your Recipe Box

These cupcakes are simple, classic, and absolutely delicious. Whether it’s a birthday party, a special celebration, or just an afternoon treat, they never fail to impress. The buttery vanilla flavor, fluffy texture, and creamy frosting make them perfect for any occasion. And because they’re so easy to customize, they truly are the perfect base recipe to make your own.

I hope you give these cupcakes a try and enjoy them as much as I do. Whether you stick to the classic recipe or add your own creative twist, they’re guaranteed to bring smiles to every table.