Vanilla Cupcakes from Scratch

These easy homemade vanilla cupcakes from scratch are fluffy, light and perfect for any occasion. They stay moist for days and have the best vanilla flavor!

Prep Time: 20

Cook Time: 18

Cool Time: 40

Total Time: 1 16

Servings:

Equipment

1 Muffin Pan
12 Cupcake Liners

Ingredients

Vanilla Cupcakes

1 ½ cups (190 grams) all-purpose flour
1 cup (200 grams) granulated sugar
½ Tablespoon baking powder
½ teaspoon fine sea salt
½ cup (1 stick) unsalted butter , at room temperature
¾ cups (175 grams) buttermilk , at room temperature
2 teaspoons pure vanilla extract
2 teaspoons vanilla bean paste
1 large egg , at room temperature
1 large egg white , at room temperature

Vanilla Frosting

1 cup salted butter
4 ½ cups powdered sugar , plus more if needed
1 Tablespoon pure vanilla extract , use clear if you want it pure white
1-3 Tablespoons heavy cream , plus more or less as needed

Instructions

Vanilla Cupcakes

Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a stand mixer fitted with a paddle attachment, stir together the flour, sugar, baking powder, and salt.
Turn the mixer to low and beat in the butter for 1 minute. Turn speed to medium and beat 30 seconds, or until the butter is combined and the mixture is coarse in texture.
Reduce the speed to low, and mix in the buttermilk, vanilla extract, and vanilla bean paste for 1 minute, or until combined. Turn the mixer up to medium speed and beat 30 seconds. Scrape the sides of the bowl.
Turn the mixer to low and add egg. Once combined, pour in the egg white and mix on medium-high for 30 seconds, or until the batter is smooth. Scoop the batter evenly into the cupcake liners, about 3/4 full.
Bake 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool 5 minutes in the pan before transferring cupcakes to a rack to cool completely, about 40 minutes).

Vanilla Frosting

In a stand mixer fitted with a paddle attachment, whip the butter for about 2 to 3 minutes. You want the butter to be nice and creamy with a slight shine.
Slowly add in 2 cups powdered sugar. Mix until it combined.
Mix in the vanilla and remaining 2 1/2 cups powdered sugar. At this point you may need to add 1 to 2 Tablespoons heavy cream to thin the frosting. You want the frosting to be thick, creamy, and able to hold a point.
Beat frosting for a couple more minutes to help it become light and airy. Stir with a spatula to remove any air bubbles and frost as desired.
Frost cooled cupcakes using a 1M or 1A frosting tip.

Notes

Make ahead: Measure out all of the dry ingredients and keep them stored in a sealed jar as a great gift or to make a quick cake or cupcakes when the mood strikes.

Vanilla: Use a really good vanilla extract and vanilla bean paste, since these cupcakes rely heavily on its flavor.

Frosting options: Two of my other favorite frostings for these cupcakes are Classic buttercream frosting and Chocolate buttercream frosting.

Leftover frosting: The frosting recipe makes enough for 18 cupcakes when piping and 24 cupcakes when using a knife. Store any leftover in an airtight container (I prefer freezer bags) and freeze up to 3 months. To thaw, stick in the refrigerator overnight.

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