Description

These classic Vanilla Cupcakes are light, fluffy, and perfectly sweet, topped with a silky vanilla buttercream. Made with buttermilk and a touch of vanilla extract, they’re a timeless treat ideal for birthdays, parties, or any celebration.

Ingredients

Cupcakes:

1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup vegetable oil
1 tbsp vanilla extract
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar or lemon juice, mixed and rested 5 min)

Vanilla Buttercream Frosting (Optional):

1/2 cup (1 stick) unsalted butter, softened
1 1/2 to 2 cups powdered sugar, sifted
1 1/2 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, beat eggs and sugar until light and fluffy (1–2 minutes). Add oil and vanilla; mix well.
Combine: Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix until just combined—do not overmix.
Bake: Divide batter evenly among cupcake liners. Bake for 16–20 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make frosting (optional): Beat butter until creamy. Gradually add powdered sugar, vanilla, cream/milk, and a pinch of salt. Beat until fluffy and smooth.
Frost: Once cupcakes are cool, frost and decorate as desired.

Notes

Customize with sprinkles or food coloring in the frosting.
Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.