Did you know that cupcakes date back to the 19th century? Originally baked in teacups (hence the name), these little delights were a revolutionary way to bake cakes faster and more efficiently. Over time, vanilla cupcakes became a classic favourite, offering a simple yet irresistible taste that appeals to all ages.
Vanilla itself has an interesting history—it comes from the orchids of the genus Vanilla and was first cultivated by the Totonac people of Mexico. Today, it’s one of the most loved flavours in the world, adding warmth and depth to desserts.
When I first started baking, vanilla cupcakes were my go-to recipe. They are easy to make yet incredibly rewarding. The smell of warm vanilla wafting through the kitchen, the soft and airy texture, and the creamy frosting on top—pure bliss! Whether you’re baking for a special occasion or just indulging in a sweet craving, these cupcakes will never disappoint.
Easy Vanilla Cupcakes with Buttercream Frosting | Perfect for Birthdays & Parties!
Ingredients
For Cupcakes
For Frosting
- 2 cups cing or powdered sugar ((230 grams) )
- 1/2 cup butter ( (113 grams) )
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
- Any Gel food colors ( (optional))
Instructions
For Cupcakes
- Preheat & Prepare: Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: Beat softened butter and sugar on medium speed for 2-3 minutes until pale and fluffy.
- Add Eggs & Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Wet & Dry: Alternately add the dry ingredients and milk, starting with 1/3 of the flour mixture, then half the milk, repeating until just combined.
- Fill & Bake: Fill cupcake liners 2/3 full and bake for 16-20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before transferring to a wire rack.
- Prepare Frosting: Beat butter until creamy, gradually adding sifted sugar. Stir in vanilla extract and 1 tbsp milk at a time, adjusting for the right consistency.
- Decorate: Once cupcakes are completely cool, frost as desired using a piping bag or spreading with a knife.
Video
Notes
- Room temperature ingredients ensure a smooth batter and even baking.
- Don’t overmix the batter—mix just until ingredients are incorporated.
- Check doneness with a toothpick—it should come out clean or with a few moist crumbs.
- Let cupcakes cool before frosting—warm cupcakes will cause the frosting to melt.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Final Thoughts
Baking vanilla cupcakes is more than just following a recipe—it’s an experience, filled with nostalgia and joy. Whether you’re a beginner or a seasoned baker, this recipe is sure to become a favorite in your kitchen.
Have you tried this recipe? Share your baking moments with me on Instagram @yourhandle—I’d love to see your creations!
Happy Baking! 🍰💕
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