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A classic vanilla cupcake with cream cheese frosting with rainbow sprinkles, in a pink cupcake paper.
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4.50 / 2 votes

Classic Vanilla Cupcakes

Classic vanilla cupcakes are what everybody craves. A tender cake, topped with a sweet and tangy cream-cheese frosting makes the quintessential cupcake. Sprinkles make them extra special.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 299

Ingredients

For the cupcakes

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

For the frosting

  • 4 tablespoons (2 oz) unsalted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups confectioners’ sugar, plus more if needed
  • Rainbow nonpareils, for topping
US - Metric

Instructions

Make the cupcakes

  • Preheat oven to 350˚F (180˚C). Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk flour, baking powder, and salt together.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat butter on medium-high speed until smooth, about 1 minute. Add granulated sugar and beat until creamy, about 4 minutes more. Scrape down sides of bowl, then beat in eggs, one at a time, then the vanilla.
  • With the mixer on low speed, beat in the flour mixture in three batches, alternating with milk in two batches. Increase speed to medium-high and beat until just combined, scraping the sides of the bowl if necessary.
  • Spoon batter into muffin cups, filling each three-quarters full. Bake until tops of cupcakes spring back when pressed gently, 20 to 25 minutes.
  • Remove pan from oven. Let cupcakes cool for 5 minutes in the pan, then remove from pan and let cool completely on a rack.

Make the frosting

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, combine butter, cream cheese, vanilla, and salt and beat on medium speed until creamy, 1 to 2 minutes.
  • Gradually beat in confectioners’ sugar on medium-low speed until smooth, then beat on medium-high until thick and fluffy, 1 to 2 minutes more, scraping sides of bowl if necessary. If your frosting is too soft, add more confectioners’ sugar, 1 tablespoon at a time until desired consistency is reached.
  • Spoon frosting into a piping bag or resealable plastic bag, snip a corner, and pipe frosting on cupcakes (or spread frosting on top). Sprinkle with nonpareils.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 49g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 164mg | Fiber: 1g | Sugar: 37g