Our first cupcake trials began with simple vanilla cupcakes baked for birthdays — slightly lopsided at first, but always filled with love. Over the years, we learned how to get them fluffy and light, then mastered silky buttercream frosting, playful piping, and even fondant decorations for a sea-themed party. Today, these cupcakes remain a favorite: a soft, vanilla-scented base, never too sweet, just the right bite-sized treat to celebrate life’s sweetest moments.
Classic Vanilla Cupcakes – Perfect for Any Occasion
These vanilla cupcakes are everything a cupcake should be: tender, buttery, and lightly sweet. With just a handful of ingredients, you’ll have around 12 cupcakes ready in about 30 minutes.For the perfect topping, check out our Buttercream Frosting Recipe
Ingredients
- 125 g all-purpose flour
- 125 g unsalted butter softened
- 125 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Cream butter and sugar – Beat the softened butter and sugar together until light and fluffy.
- Add the eggs – Whisk the eggs in a separate bowl. Add half to the butter-sugar mixture, mix, then add the rest and mix again until smooth.
- Flavor & leaven – Mix in the vanilla extract, then sift in baking powder with half the flour. Stir gently, then add the rest of the flour gradually, mixing until just combined.
- Prepare the liners – Spoon the batter into paper cupcake liners placed in a muffin tin, filling each about 2/3 full.
- Bake in two stages – Bake first at 180 °C for 15 minutes, then raise the oven to 200 °C for another 15 minutes. The cupcakes are ready when golden and a toothpick inserted in the center comes out clean.
Notes
Notes:
- Calories calculated without frosting.
- Store in an airtight container at room temperature for up to 3 days, or freeze unfrosted cupcakes for up to a month.
Did you make this recipe?
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