Vanilla Cupcakes
Moist, evenly risen vanilla cupcakes with a tender crumb, topped with a classic buttercream frosting and heart-shaped decorations for a delightful treat.
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour provides structure; spoon and level for accuracy.
- 1 cup granulated sugar sweetness and texture; creamed with butter for aeration.
- 1/2 cup unsalted butter, softened use real butter for flavor; soften until pliable but not greasy.
- 2 large eggs room temperature for best incorporation.
- 1/2 cup milk whole milk preferred for mouthfeel; reduces dryness.
- 1 teaspoon alcohol-free vanilla extract quality matters; this is the backbone flavor.
- 1 1/2 teaspoons baking powder the lifting agent; check freshness.
- 1/2 teaspoon salt balances sweetness and brightens flavors.
- few drops red food coloring gel or paste gives color without thinning the batter.
For the Buttercream Frosting
- 1 cup unsalted butter start with 2 sticks for reliable frosting.
- 3-4 cups powdered sugar to desired sweetness and consistency.
- 1-2 tablespoons milk or cream to reach desired consistency.
- 1 teaspoon alcohol-free vanilla extract for flavor.
For Decoration
- as desired heart-shaped sprinkles or decorations for finishing texture and visual contrast.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy — about 3–5 minutes by hand or 2–3 minutes with a mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and alcohol-free vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, folding or mixing on low until just combined and no streaks of flour remain.
- Add red food coloring a drop or two at a time until the desired hue is reached.
Baking
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, rotating the pan halfway through. A toothpick inserted should come out clean or with a few moist crumbs.
- Transfer cupcakes to a wire rack to cool completely before frosting.
Frosting
- In a bowl, beat unsalted butter until smooth. Gradually add powdered sugar and milk to reach desired consistency.
- Stir in alcohol-free vanilla extract and mix until smooth.
- Frost cooled cupcakes with buttercream and add heart-shaped decorations.
Notes
Store leftovers in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days. Best served at room temperature.