🧁 Classic Vanilla Cupcake

Introduction

There’s something timeless and comforting about a fluffy vanilla cupcake topped with a cloud of creamy frosting. Whether it’s for birthdays, picnics, or just a cozy day at home, these cupcakes are the perfect go-to treat for all ages.

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🌼 A Touching Story

When I was a child, every Saturday afternoon, my grandma would pull out her well-worn wooden mixing spoon and invite me to bake vanilla cupcakes with her. We didn’t have a fancy kitchen—just a tiny stove and a lot of love. She used to hum while she baked, letting me lick the spoon after each batch. The smell of vanilla still reminds me of those precious afternoons, filled with giggles, batter-smudged cheeks, and warm, golden cupcakes shared straight from the tray.

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🎉 Fun Fact

Did you know vanilla is the only fruit-bearing member of the orchid family? And it takes up to three years for a vanilla orchid to produce beans ready for baking. Talk about sweet patience!

📝 Ingredients

For the Vanilla Cupcakes:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) sour cream (adds moisture and softness)

For the Vanilla Buttercream Frosting:

• 1 cup (230g) unsalted butter, room temperature
• 3-4 cups (360-480g) powdered sugar
• 2 tbsp heavy cream or milk
• 1 1/2 tsp pure vanilla extract
• Pinch of salt

🧁 Instructions

Step 1: Prepare the Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, then mix in vanilla.
5. Mix in sour cream.
6. Add flour mixture in three parts, alternating with milk. Begin and end with flour. Mix until just combined.
7. Divide batter evenly into cupcake liners (fill about 2/3 full).
8. Bake for 18–22 minutes or until a toothpick comes out clean.
9. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Frosting

1. Beat butter until creamy (about 2–3 minutes).
2. Add 3 cups powdered sugar, one cup at a time, mixing after each.
3. Add vanilla, cream, and a pinch of salt. Beat until smooth and fluffy.
4. If needed, add more powdered sugar to thicken or a splash of cream to loosen.
5. Pipe onto cooled cupcakes using a piping bag and your favorite tip.

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🔥 Pro Tips for Perfect CupcakesOptional: For a beautiful final touch, you can sprinkle the frosted cupcakes with colorful sprinkles, edible pearls, grated white chocolate, or a pinch of edible glitter for that extra sparkle and charm! ✨🧁💕

• Use room-temperature ingredients for better mixing and consistency.
• Don’t overmix the batter – it keeps the cupcakes light and fluffy.
• Chill your frosting for a few minutes before piping if it’s too soft.
• Want color? Add a drop of food coloring to the frosting for a pop!

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🧾 Calories per Serving:

Approximately 320–350 calories per cupcake with frosting.