cupcakes from scratch recipe

Written ByJenny Smyth Posted on
cupcakes from scratch recipe
Jump to Recipe Jump to Video Print Recipe

The Best cupcakes from scratch recipe

I’ve always been a fan of baking from scratch, and this cupcakes recipe is no exception. It’s a classic recipe that never fails to impress my family and friends. The key to this recipe is using high-quality ingredients, especially the vanilla extract and real butter.

When I first started making these cupcakes, I was surprised by how easy it was to get the texture just right – not too dense, not too light. Now, I make them for every occasion, whether it’s a birthday party or just a Tuesday evening. My kids love helping me in the kitchen, measuring out the flour and sugar, and of course, tasting the batter (which is always a highlight!)

This recipe has become a staple in our household, and I’m excited to share it with you. The best part about this recipe is that it’s incredibly versatile – you can customize it with different flavors and decorations to suit any theme or occasion. I’ve even used it for wedding showers and baby showers, where the cupcakes were a hit with both kids and adults alike.

One of the things I love about this recipe is that it’s relatively healthy compared to store-bought cupcakes. By using whole wheat flour instead of all-purpose flour, we’re getting more fiber and nutrients into our bodies. Plus, when you use real butter instead of margarine, you’re getting better flavor and texture.

Of course, there are still plenty of calories in these cupcakes – but they’re at least made with wholesome ingredients! As a busy mom, I appreciate how quickly these cupcakes come together – just 20 minutes from start to finish! And let me tell you, they’re worth every minute of effort.

Classic Vanilla Cupcakes from Scratch

Classic Vanilla Cupcakes from Scratch

4.6 from 841 votes

These classic vanilla cupcakes are made from scratch with a moist and fluffy texture and topped with a simple vanilla buttercream frosting. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1/2 cup whole milk

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp pure vanilla extract
2-3 tbsp whole milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a 12-cup muffin tin with cupcake liners.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined and smooth.
9Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
10Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11Allow the cupcakes to cool in the pan for 5 minutes.
12Then, transfer them to a wire cooling rack to cool completely before frosting.
13To make the frosting, in a large bowl, beat the softened butter until creamy.
14Gradually add the powdered sugar, mixing well.
15Add the vanilla extract and milk, one tablespoon at a time, until the desired consistency is reached.
16Once the cupcakes are completely cooled, spread or pipe the buttercream frosting onto each cupcake.
17Serve immediately or store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Electric mixer
Cupcake tin
Cupcake liners
Oven
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 140mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 3g

📝Notes

Tips: For a richer flavor, use whole milk and add a pinch of salt to the frosting. You can also experiment with different extracts or add-ins, such as lemon zest or cocoa powder.

One of the best things about this recipe is that it’s perfect for any occasion – whether you’re hosting a party or just need a quick dessert for your family. These cupcakes are also incredibly versatile – you can customize them with different flavors and decorations to suit any theme or occasion.

Plus, they’re relatively healthy compared to store-bought cupcakes! So next time you need a quick dessert solution, consider whipping up these delicious homemade cupcakes from scratch.

❓ Frequently Asked Questions About Vanilla Cupcakes from Scratch

Q1: What type of flour should I use for this recipe?

For this recipe, I recommend using high-quality all-purpose flour or whole wheat flour for added nutrition.

Q2: Can I substitute the vanilla extract with another flavoring?

While vanilla extract is a key ingredient in this recipe, you can definitely experiment with other flavorings like almond extract or lemon zest.

Q3: How do I ensure my cupcakes are evenly baked?

To ensure your cupcakes are evenly baked, make sure your oven is at the right temperature (350°F) and bake them for exactly 18 minutes.

Q4: Can I make these cupcakes gluten-free?

This recipe can be adapted to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q5: What’s the best way to store leftover cupcakes?

To keep your leftover cupcakes fresh for longer, store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Similar Posts