Delicious Classic Vanilla Birthday Cupcakes

Delicious Classic Vanilla Birthday Cupcakes are the quintessential treat for any celebration, offering a perfectly moist crumb and a delightful vanilla flavor that’s universally loved, making them a go-to recipe for easy, impressive baking.

Key Ingredients for Delicious Classic Vanilla Birthday Cupcakes

• 1 ½ cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup milk, at room temperature
• For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups confectioners’ sugar, sifted
  • ¼ cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • Optional: Food coloring for vibrant frosting, sprinkles for decoration

How to Make Delicious Classic Vanilla Birthday Cupcakes

Whip up these Delicious Classic Vanilla Birthday Cupcakes in under an hour, enjoying a simple yet incredibly satisfying baking experience. The recipe’s straightforward approach ensures a tender, fluffy cake and a luscious frosting, perfect for any occasion. With a prep time of just 20 minutes and a bake time of 20-25 minutes, these cupcakes are an accessible delight for bakers of all levels.

Step-by-Step Instructions

Prepare the Cupcakes:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.
6. Fill Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.

Prepare the Vanilla Buttercream Frosting:

1. Cream Butter: In a large bowl, beat the softened butter with an electric mixer on medium-high speed until smooth and creamy.
2. Add Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar, about one cup at a time, mixing on low speed until each addition is incorporated. The mixture will become thick.
3. Add Liquids and Vanilla: Add the milk or heavy cream and vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is light, fluffy, and smooth, about 3-5 minutes. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a little more confectioners’ sugar.
4. Coloring (Optional): If you’re using food coloring, add it now in small amounts until you achieve your desired shade.

Assemble the Cupcakes:

1. Frost: Once the cupcakes are completely cool, frost them generously using a piping bag with a star tip, a spatula, or a simple butter knife.
2. Decorate: Add sprinkles, edible glitter, or other festive decorations as desired.

Why You’ll Love This Delicious Classic Vanilla Birthday Cupcakes

You’ll adore these Delicious Classic Vanilla Birthday Cupcakes because they deliver that perfect, nostalgic taste of pure vanilla joy in every bite, reminiscent of those cherished childhood celebrations. The simplicity of this recipe means you can achieve a professional-looking, incredibly delicious dessert without any of the hassle or expense of a bakery, making it a fantastic budget-friendly option for parties. The unbelievably moist cake combined with the ethereal, creamy frosting offers a flavor and texture experience that rivals any fancier dessert, making them ideal for any occasion.

Imagine the delight on your loved ones’ faces as they bite into these tender, flavorful cupcakes, each one a little burst of happiness. Unlike more complex cakes that can be intimidating, these Delicious Classic Vanilla Birthday Cupcakes are remarkably approachable, proving that truly wonderful treats don’t need to be complicated. So, gather your ingredients and get ready to create some sweet magic today – your taste buds will thank you!

Storing and Reheating Tips

• Room Temperature: Delicious Classic Vanilla Birthday Cupcakes, once frosted, can be stored in an airtight container at room temperature for up to 2 days. Ensure they are kept away from direct sunlight and heat.
• Refrigeration: For longer storage, up to 5 days, refrigerate the frosted cupcakes in an airtight container. To avoid the cupcakes becoming dry, place a slice of bread in the container. Before serving, allow them to come to room temperature for about 30 minutes for the best texture and flavor.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. To thaw, unwrap them and let them come to room temperature overnight or for several hours. Frosting can be made separately and added once the cupcakes are thawed. Frosted cupcakes are not ideal for freezing as the frosting can become gummy or separate upon thawing.

Final Thoughts

These Delicious Classic Vanilla Birthday Cupcakes are an absolute must-bake, offering pure comfort and celebration in every bite. Whip up a batch and spread some joy – you won’t regret it!

Delicious Classic Vanilla Birthday Cupcakes

Delicious Classic Vanilla Birthday Cupcakes are the quintessential treat for any celebration, offering a perfectly moist crumb and a delightful vanilla flavor that’s universally loved, making them a go-to recipe for easy, impressive baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 12 cupcakes

Course: Cupcakes, Dessert

Ingredients Equipment Method Notes

Ingredients

  

Cupcake Ingredients

• 1 ½ cups all-purpose flour plus more for dusting
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• ½ cup milk at room temperature

Frosting Ingredients

• 1 cup unsalted butter softened
• 3 cups confectioners’ sugar sifted
• ¼ cup milk or heavy cream
• 1 teaspoon vanilla extract
• Food coloring Optional
• sprinkles Optional

Equipment

• Muffin tin
• Electric mixer
• Wire rack
• Piping bag
• Star tip
• Spatula
• Butter knife

Method

 

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
   1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
   ½ cup unsalted butter, 1 cup granulated sugar
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
   2 large eggs, 1 teaspoon vanilla extract
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.
   1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ cup milk
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
9. In a large bowl, beat the softened butter with an electric mixer on medium-high speed until smooth and creamy.
   1 cup unsalted butter
10. Gradually add the sifted confectioners’ sugar, about one cup at a time, mixing on low speed until each addition is incorporated. The mixture will become thick.
    3 cups confectioners’ sugar
11. Add the milk or heavy cream and vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is light, fluffy, and smooth, about 3-5 minutes. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a little more confectioners’ sugar.
    ¼ cup milk or heavy cream, 1 teaspoon vanilla extract, 3 cups confectioners’ sugar
12. If you’re using food coloring, add it now in small amounts until you achieve your desired shade.
    Food coloring
13. Once the cupcakes are completely cool, frost them generously using a piping bag with a star tip, a spatula, or a simple butter knife.
14. Add sprinkles, edible glitter, or other festive decorations as desired.
    sprinkles

Notes

Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. To thaw, unwrap them and let them come to room temperature overnight or for several hours.