Vanilla Cupcakes

  • serves 12


686 Ratings
Directions for: Vanilla Cupcakes


Vanilla Cupcakes

2 cup sifted cake-and-pastry flour

1 cup granulated sugar

tsp baking powder

½ tsp salt

½ cup butter, softened

½ cup milk

2 eggs

1 tsp vanilla

Vanilla Buttercream Icing

1 cup butter, softened

5 cup sifted icing sugar

½ cup whipping cream

½ tsp vanilla


Vanilla Cupcakes

1. In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

Vanilla Buttercream Icing

1. In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.) Makes about 3 2/3 cups, enough for 12 cupcakes.

See more: North American, Kid-Friendly, Dessert, Bake, Eggs/Dairy, Pastry, Spring, Preparation Method, Meal, Holiday/Event, Party Favourites, Main Ingredient, Nationality/Cuisine, Picnic, Summer, Winter


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