Easy Vanilla Cupcakes Recipe

This is a super easy vanilla cupcake recipe. With melted butter and no fancy ingredients, it comes together super fast with just a whisk!

Prep Time

10 minutes

Cook Time

22 minutes

Total Time

32 minutes 

Servings

12 -14 cupcakes

Ingredients

For the cupcakes

1 1/2 cup (180 g) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon table salt

8 tablespoons (1 stick, 113 g) unsalted butter melted, slightly cooled

1 cup (198 g) granulated sugar

2 large eggs at room temperature

1 egg white

1/2 cup (120 mL) whole milk at room temperature

1 tablespoon vanilla extract

For the buttercream

1 1/4 cups (283 g, 2 1/2 sticks) unsalted butter softened

2 1/2 cups (283 g) confectioners sugar

2 teaspoons vanilla extract

2 tablespoons heavy cream

pinch table salt

Method

For the cupcakes

1. Position a rack in the center of the oven and preheat the oven to 350°F (177°C). Line two cupcake pans with paper liners. Set aside.
2. In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
3. In a separate mixing bowl, whisk together the melted butter and sugar. Whisk in the egg and egg white until incorporated. Whisk in the vanilla.
4. Alternate adding the dry ingredients and milk into the wet ingredient mixture, beginning and ending with the flour mixture. I do this in 3 additions (flour, milk, flour, milk, flour). Stir just until the last of the flour has been mixed in. Do not overmix.
5. Divide the batter between the prepared paper liners, filling each about 3/4 of the way full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then transfer to a cooling rack to cool completely.

For the buttercream

1. In a stand mixer fitted with a paddle attachment (or use a hand mixer but the time will take longer to cream) cream the butter until light and fluffy about 1 to 2 minutes.
2. Add the powdered (confectioners sugar) a half cup at a time with the mixer off. Mix on low speed until incorporated. 
3. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 7-8 minutes until light and creamy. Once cupcakes are cooled, fill the piping bag and pipe the frosting on top. If not used immediately, store in a container in the refrigerator until ready to use, and mix again until light and fluffy.