Ready in: 30 minutes · Serves: 12 · Technique: Baking · Storage: Airtight at room temperature for up to three days.
Quick Answer
These fluffy vanilla cupcakes are a delightful holiday treat, easy to make and perfect for sharing.
I’ve been perfecting my vanilla cupcake recipe for years, and every holiday season, I find myself returning to it, especially with Thanksgiving and Christmas just around the corner. Living in the vibrant heart of New York City, the bustling energy often fills not just the streets, but my kitchen too, as the aroma of freshly baked goods wafts through the air. Whether I’m hosting a festive gathering or sharing treats with friends, these fluffy vanilla cupcakes have become a staple.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Deliciously fluffy texture that melts in your mouth.
- Simple ingredients you likely have on hand.
- Perfect for any holiday gathering, bringing joy to friends and family.
- Versatile base for various frostings and toppings.
- Foolproof recipe that yields consistent results every time.
Ingredients
This classic vanilla cupcake recipe is made with simple, quality ingredients.
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
How to Make Fluffy Vanilla Cupcakes (Step-by-Step)
Follow these simple steps to create mouthwatering vanilla cupcakes that are perfect for any occasion.
Step 1: Prep the Oven and Liners
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with colorful cupcake liners to add a festive touch to your treats.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Enjoy watching the transformation as the mixture lightens in color and texture.
Step 3: Add the Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. The aroma of the vanilla extract blending into the batter is heavenly.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Remember, don’t overmix; we want a soft, tender crumb.
Step 5: Scoop and Bake
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them and pull them out when the tops are a light golden brown and slightly spring back when touched.
Step 6: Cool
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. A chilly autumn breeze while they cool makes the experience even better.
Step 7: Frosting
While the cupcakes cool, prepare your favorite frosting—cream cheese, buttercream, or a light vanilla glaze all work beautifully. A classic vanilla buttercream, whipped to a silky finish, adorned with sprinkles makes it even more festive.
Common Mistakes to Avoid
- Overmixing the Batter: This results in dense cupcakes. Mix just until combined for fluffiness!
- Not Using Room Temperature Ingredients: Cold eggs and butter don’t blend well. Let them sit out for about half an hour before starting.
- Skipping the Cooling Time: Frosting warm cupcakes can lead to a melted mess. Patience is key!
Tips and Tricks for Success
- For a subtle twist, add a teaspoon of almond extract for added depth of flavor.
- Make it festive! Experiment with different seasonal sprinkles or toppings, especially for holiday parties.
- These cupcakes can also be turned into mini cakes by stacking two or three with frosting in between—perfect for a more elegant presentation.
Variations
- Replace all-purpose flour with cake flour for an even lighter texture.
- Swap out the vanilla extract for other flavors like maple or lemon zest.
- Add chocolate chips or fruit to the batter for added flavor.
- Use a flavored buttercream or cream cheese frosting instead of traditional vanilla frosting.
How to Serve
- Serve with a side of fresh berries or fruit compote for a refreshing contrast.
- Top with a dollop of whipped cream for an indulgent treat.
- Present them on a decorative cake stand for an elegant display.
- Pair with coffee or tea for a delightful afternoon snack.
Make Ahead and Storage
- Make Ahead: You can prepare the batter a day in advance and refrigerate it before baking.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to three days. If frosted, keep them in the fridge for about a week.
- Reheating: Reheat cupcakes in the microwave for a few seconds if desired, but avoid reheating frosted cupcakes to prevent melting.
- Freezing: Freeze unfrosted cupcakes for up to three months. Thaw before decorating and serving.
Recipe Notes / What I Learned
Baking is as much about the journey as it is about the destination. I’ve learned that these cupcakes not only taste delightful, but they also bring joy to those I share them with during the bustling holiday season. The aroma alone captures memories of laughter and warmth around the table, reminding me why I love to bake.
Yield and Serving Size
Yield: 12 cupcakes · Serving Size: 1 cupcake
Nutrition Snapshot
Estimated Nutrition Per Serving: ~210 calories · 2g protein · 30g carbs · 10g fat
Delightfully Fluffy Vanilla Cupcakes for the Holidays
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, and then mix in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix into the wet mixture alternating with the milk.
- Fill each cupcake liner 2/3 full with batter and bake for 18-20 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare your favorite frosting while the cupcakes cool and frost as desired.
Notes
FAQs
Can I use a different type of flour?
Yes, you can! However, using all-purpose flour yields the best texture. If you want a gluten-free option, consider using a 1:1 gluten-free baking flour blend.
How can I make these cupcakes healthier?
You can substitute applesauce for half of the butter and reduce the sugar slightly. Using almond or coconut milk can also add a healthier twist while keeping them moist.
What’s the best way to frost the cupcakes?
Using a piping bag with a star tip creates a beautiful design. For a simpler approach, you can spread the frosting with a knife for a rustic look.
