how to make cupcakes from scratch recipe

Written ByJenny Smyth Posted on
how to make cupcakes from scratch recipe
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The Best how to make cupcakes from scratch recipe

I’ve been making cupcakes from scratch for years, and it’s a recipe that never fails to impress my family and friends. The first time I made them, I was amazed at how easy it was to get perfect results every time.

The key to this recipe is using high-quality ingredients, especially the butter and eggs. Using buttermilk instead of regular milk adds a tangy flavor that’s perfect for balancing the sweetness of the sugar.

This recipe is a classic for a reason – it’s been passed down through generations of home cooks who swear by its simplicity and delicious results. Whether you’re looking for a special treat for a birthday party or just a fun activity to do with the kids on a Saturday afternoon, this recipe is sure to please.

And let’s not forget the health benefits – with no artificial preservatives or additives, you can feel good about what you’re serving your loved ones. Plus, using fresh ingredients means you can adjust the amount of sugar to your taste, making it a great option for those looking to cut back on refined sugars.

One thing I love about this recipe is how versatile it is – you can customize it with different flavors and toppings to suit any occasion or dietary need.

Classic Vanilla Cupcakes from Scratch

Classic Vanilla Cupcakes from Scratch

4.8 from 919 votes

Moist and delicious classic vanilla cupcakes made from scratch. Perfect for any occasion, these cupcakes are easy to make and even easier to enjoy.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcakes

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

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 tsp salt
1 tsp pure vanilla extract
3-4 tbsp milk

For the Toppings

Sprinkles

👨‍🍳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, salt, baking powder, and baking soda.
Set aside.
4In a large bowl, using an electric mixer, cream the softened butter and sugar together on medium speed 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 the batter is 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.
11The tops should be golden brown and springy to the touch.
12Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
13While the cupcakes are cooling, prepare the frosting.
14In a large bowl, beat the softened butter until creamy.
15Gradually add the powdered sugar, mixing well.
16Add the salt, vanilla extract, and milk, one tablespoon at a time, beating well after each addition.
17Beat on medium-high speed until light and fluffy, about 3-4 minutes.
18Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
19Add sprinkles if desired.

🔧Equipment

Mixing bowl
Electric mixer
Cupcake pan
Cupcake liners
Spatula
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 250mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 39g🥩Protein: 3g

📝Notes

Tips: For a richer flavor, use whole milk instead of regular milk. You can also experiment with different extracts, such as almond or lemon, to change the flavor profile.

Watch Video Of How Classic Vanilla Cupcakes from Scratch Works

This cupcake recipe has become a staple in our household, perfect for everyday treats or special occasions like birthdays and holidays. The best part?

They’re incredibly easy to make and customize with your favorite flavors and toppings. Plus, using high-quality ingredients ensures that they’ll be moist and delicious every time – no artificial preservatives or additives needed!

Whether you’re serving them at home or taking them to a potluck dinner, these cupcakes are sure to be a hit.

❓ Frequently Asked Questions About Vanilla Cupcakes from Scratch

What type of flour should I use for these cupcakes?

I recommend using all-purpose flour for this recipe, as it provides the right balance of strength and tenderness. However, if you’re looking for a gluten-free option, you can substitute in almond flour or coconut flour.

Can I use whole milk instead of buttermilk?

While whole milk will give your cupcakes a richer flavor, I highly recommend using buttermilk instead. The acidity in buttermilk helps react with the baking soda, resulting in a light and fluffy texture that’s hard to achieve with regular milk.

How do I ensure my cupcakes are evenly baked?

To ensure even baking, make sure to fill your muffin tin cups about 2/3 full of batter. This will allow for even spreading and baking throughout the cooking process.

Can I make these cupcakes in advance?

You can make the batter ahead of time and store it in the fridge overnight, but I recommend baking them fresh for the best results.

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