Very Vanilla Cupcakes Recipe

3.5 5 6
Very Vanilla Cupcakes Recipe
Very Vanilla Cupcakes Recipe photo by Taste of Home
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Very Vanilla Cupcakes Recipe

Read Reviews
3.5 5 6
Publisher Photo
Everyone loves a vanilla cupcake. My recipe is a vanilla lovers dream—it's a vanilla cupcake topped with vanilla buttercream. To get ultimate flavor I suggest using pure vanilla extract. —Michelle Dorsey, Wilmington, Delaware
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • FROSTING:
  • 1 cup unsalted butter, softened
  • 3 teaspoons clear vanilla extract
  • 2-1/2 cups confectioners' sugar
  • Paste food coloring, optional
  • Colored sprinkles and nonpareils

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired. Yield: 2 dozen.
Originally published as Very Vanilla Cupcakes in Taste of Home February/March 2013

Nutritional Facts

1 cupcake: 278 calories, 14g fat (9g saturated fat), 62mg cholesterol, 105mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 2g protein.

  • 3/4 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • FROSTING:
  • 1 cup unsalted butter, softened
  • 3 teaspoons clear vanilla extract
  • 2-1/2 cups confectioners' sugar
  • Paste food coloring, optional
  • Colored sprinkles and nonpareils
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
  3. For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired. Yield: 2 dozen.
Originally published as Very Vanilla Cupcakes in Taste of Home February/March 2013

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Reviews forVery Vanilla Cupcakes

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cskrn User ID: 7338987 198841
Reviewed Nov. 18, 2014

"These cupcakes were very good."

MY REVIEW
berg1444 User ID: 8028415 200025
Reviewed Oct. 24, 2014

"very plain i added extra vanilla and still very plain"

MY REVIEW
Addycakes User ID: 7143883 198501
Reviewed Mar. 27, 2013

"Very easy and good recipe. I found that using a 3oz. scoop makes nice, uniform cupcakes. Can't wait to try it as a cake!"

MY REVIEW
Lynz09 User ID: 4561702 190140
Reviewed Mar. 24, 2013

"Very good vanilla cupcake recipe! Icing was good also; I had lots of leftover icing however."

MY REVIEW
RedSoxRule User ID: 495447 190136
Reviewed Mar. 2, 2013

"I have been looking for a good white/yellow cake recipe that used cake flour and this was good. I only got about 1 1/2 dozen - not 2 dozen cupcakes. I served these at a party and everyone liked them. Will make them again."

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