Classic Vanilla Cupcakes
Equipment
Ingredients
Batter
all-purpose flour
200 g
granulated sugar
150 g
unsalted butter (softened)
115 g
large eggs
2 piece
whole milk
120 ml
baking powder
8 g
vanilla extract
5 ml
Vanilla Buttercream
unsalted butter (softened)
115 g
powdered sugar
200 g
vanilla extract
5 ml
whole milk
30 ml
Instructions
Preheat oven
Preheat the oven to 180°C and line a muffin tin with cupcake liners.
Mix the batter
Cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
Add dry ingredients
In a separate bowl, whisk together the flour and baking powder. Add half to the wet mixture, then pour in the milk. Mix gently until just combined. Add remaining dry ingredients and mix until smooth.
Fill liners
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake cupcakes
Bake at 180°C for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool cupcakes
Remove cupcakes from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make buttercream
Beat the softened butter until creamy. Gradually add powdered sugar and beat until smooth. Add vanilla and milk, mixing until light and fluffy.
Frost cupcakes
Pipe or spread the buttercream onto the cooled cupcakes and serve.
Storage
Store frosted cupcakes in an airtight container in the fridge. Unfrosted cupcakes freeze well for up to a month.
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