Best Vanilla Cupcakes
This classic Homemade Vanilla Cupcake Recipe is very simple and perfect for any occasion. Skip the box mixes and make these vanilla cupcakes from scratch.
Servings: 24
Calories: 398kcal
Cost: $7.37, $0.31 per serving.
Ingredients
- Cupcakes:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs room temperature
- 1 ½ cup granulated sugar
- 3 teaspoons vanilla extract
- 1 cup cooking oil vegetable or canola
- 1 cup buttermilk
- Frosting:
- 1/2 cup 1 stick Unsalted Butter, softened
- 1 cup Shortening
- 1 tablespoon vanilla extract
- 4-6 tablespoons very cold milk or heavy cream
- 8-9 cups Powdered Sugar
Instructions
- Cupcakes:
- Preheat the oven to 350°F. Line cupcake pans with paper liners.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- In a large mixing bowl, beat 4 room-temperature eggs until combined. Add 1 ½ cups granulated sugar and continue mixing for about 30 seconds until slightly thickened.
- Add 1 cup vegetable or canola oil and 3 teaspoons vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup buttermilk. Mix just until the batter is smooth and combined. Do not overmix.
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow them to cool completely before frosting.
- Frosting:
- In a large mixing bowl, beat ½ cup softened unsalted butter and 1 cup shortening together for 3-5 minutes until smooth and creamy.
- Stir together 1 tablespoon vanilla extract and 4-6 tablespoons very cold milk or heavy cream.
- Gradually add 8-9 cups powdered sugar, alternating with the milk mixture, until the frosting reaches your desired consistency. Continue beating until the frosting is light and fluffy.
- Rose Decoration
- Tint the frosting with food coloring if desired.
- Transfer frosting to a piping bag fitted with a #1M star tip.
- Starting near the outside edge of each cupcake, pipe a spiral in a counterclockwise motion toward the center to create a buttercream rose. Serve immediately or store covered cupcakes in the refrigerator until ready to enjoy.
Nutrition
Calories: 398kcal | Carbohydrates: 63g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 200mg | Potassium: 82mg | Fiber: 1g | Sugar: 52g | Vitamin A: 211IU | Calcium: 38mg | Iron: 1mg
