Cupcake Recipe

This cupcake recipe is designed to help you create bakery-quality cupcakes in the comfort of your own kitchen. The balance of moist, fluffy cake and rich, creamy buttercream frosting is a match made in dessert heaven. Perfect for both beginners and seasoned bakers, this cupcake recipe guarantees consistent results every time you bake.

Whether you’re looking to indulge in a classic vanilla cupcake or customize it with your favorite flavors and decorations, this cupcake recipe is your ultimate guide. With straightforward steps and easy-to-find ingredients, it’s never been easier to whip up a batch of delightful cupcakes that everyone will love.

So, gather your mixing bowls and preheat your oven because this cupcake recipe is all you need to create the perfect sweet treat for any occasion.

• Preparation: 15 minutes
• Baking: 20 minutes
• Cooling and Frosting: 30 minutes
• Total Time: ~1 hour 5 minutes

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For the Cupcakes:

• All-Purpose Flour – 1 ½ cups (~180g)
  Calories: ~684 calories
• Granulated Sugar – 1 cup (~200g)
  Calories: ~774 calories
• Baking Powder – 1 ½ teaspoons
  Calories: 0 calories
• Salt – ¼ teaspoon
  Calories: 0 calories
• Unsalted Butter (softened) – ½ cup (~113g)
  Calories: ~810 calories
• Eggs – 2 large (~100g)
  Calories: ~156 calories
• Milk – ½ cup (~120ml)
  Calories: ~60 calories
• Pure Vanilla Extract – 2 teaspoons
  Calories: ~12 calories

For the Buttercream Frosting:

• Unsalted Butter (softened) – 1 cup (~227g)
  Calories: ~1,620 calories
• Powdered Sugar – 3 cups (~360g)
  Calories: ~1,440 calories
• Milk – 2 tablespoons (~30ml)
  Calories: ~15 calories
• Pure Vanilla Extract – 1 teaspoon
  Calories: ~6 calories

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1: Prepare the Batter

• Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar with a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
• Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and mix until combined.

2: Combine Wet and Dry Ingredients

• Alternate Additions: Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined (do not overmix).

3: Bake the Cupcakes

• Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• Fill the Liners: Divide the batter evenly among the liners, filling each about ⅔ full.
• Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4: Prepare the Buttercream Frosting

• Beat Butter: In a mixing bowl, beat softened butter on medium speed until creamy.
• Add Sugar: Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated.
• Add Milk and Vanilla: Add milk and vanilla extract, then increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth.

5: Frost the Cupcakes

• Pipe or Spread: Use a piping bag with your favorite tip or a spatula to frost the cooled cupcakes.
• Decorate: Optional—add sprinkles, edible glitter, or fresh fruit for a finishing touch.

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Calorie Breakdown

For Cupcakes:

• Flour: ~684 calories
• Sugar: ~774 calories
• Butter: ~810 calories
• Eggs: ~156 calories
• Milk: ~60 calories
• Vanilla: ~12 calories
  Subtotal: ~2,496 calories (for 12 cupcakes, ~208 calories per cupcake)

For Frosting:

• Butter: ~1,620 calories
• Powdered Sugar: ~1,440 calories
• Milk: ~15 calories
• Vanilla: ~6 calories
  Subtotal: ~3,081 calories (for 12 cupcakes, ~257 calories per cupcake)

Total Calories: ~5,577 calories (~465 calories per frosted cupcake)

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Why This Recipe Works

• Moist and Fluffy Texture: Properly creamed butter and sugar, along with the right ratio of wet to dry ingredients, create tender cupcakes.
• Rich Flavor: Vanilla extract adds a warm, aromatic sweetness that pairs beautifully with the buttercream.
• Simple Techniques: This recipe is beginner-friendly, with step-by-step instructions that guarantee success.
• Customizable: Add chocolate chips, fruit puree, or even food coloring to tailor these cupcakes to your taste or event theme.

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FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

How do I store the cupcakes?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Can I freeze these cupcakes?

Absolutely! Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw before frosting and serving.

What if I don’t have a piping bag?

You can use a zip-top bag with a corner snipped off or simply spread the frosting with a knife.

Can I make a dairy-free version?

Yes, use plant-based butter and milk substitutes like almond or oat milk.