Classic Vanilla Cupcakes

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1 1/2 cup all-purpose flour, sifted
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 egg at room temperature
3/4 cup 2% milk
2 tsp vanilla extract
1/2 cup unsalted butter, room temperature
4 cup icing sugar, sifted
1/4 cup 35% whipping cream
2 tsp vanilla extract
pinch of salt



  1. Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
  2. With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
  3. Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.


  1. Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and salt until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
  2. Add frosting to piping bag fitted with round tip; pipe over cupcakes. Alternatively, spoon frosting into resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.



• Garnish cupcakes with coloured sprinkles, raspberries or white chocolate shavings.

• For festive cupcakes, add a few drops of food colouring to frost-ing to tint to desired colour.