All-American Vanilla Cupcakes
43 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
I don't do bland cupcakes; these are tender and moist with bold vanilla, topped with a fluffy, just-salty-enough buttercream that pipes clean and actually tastes like something.
Perfect for birthdays, bake sales, and every red white and blue party, they bring bakery-style crumb, simple ingredients, and star-sprinkle swagger.
Ingredients (12 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Cupcakes:
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- 1½ tsp baking powder baking powder 0.25 oz
- ¼ tsp salt salt
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 2 tsp vanilla extract pure vanilla extract 2 tsp
- ½ cup whole milk whole milk 4 fl oz
For the Buttercream Frosting:
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 3 cups powdered sugar powdered sugar 13.22 oz
- 2 Tbsp heavy whipping cream heavy cream 1 fl oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ¼ tsp salt salt
Ingredients for Decoration:
- red, white and blue star-shaped sprinkles red, white and blue sprinkles 0.4 oz
How to Make All-American Vanilla Cupcakes
-
Prep the pan and oven
Preheat the oven to 350 F and line a 12-cup muffin tin with paper liners.
Set the rack in the center of the oven for even heat and color.
-
Whisk the dry ingredients
In a bowl, whisk together the flour, baking powder, and salt until light and uniform.
Set aside within arm's reach so you are not scrambling mid-batter.
-
Cream butter and sugar
In a stand mixer with the paddle, beat the softened butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes.
Softened means the butter yields to a finger with slight resistance and is not greasy or shiny.
-
Add eggs and vanilla
Beat in the eggs one at a time on medium, letting each fully incorporate before the next.
Mix in the vanilla and scrape the bowl and paddle so everything stays emulsified.
-
Alternate dry and milk
Add one third of the dry mix, then half the milk, another third of dry, the remaining milk, and finish with dry, mixing on low just until combined each time.
Stop as soon as the flour disappears and finish with 3 to 4 gentle folds by hand to avoid a tough crumb.
-
Portion the batter
Divide the batter evenly among liners, filling each about two thirds full for a neat dome.
An ice cream scoop gives clean, consistent portions and keeps the counter tidy.
-
Bake
Bake 17 to 20 minutes until the tops spring back to a light touch and a toothpick comes out with a few moist crumbs.
Rotate the pan at 12 minutes only if your oven has hot spots to keep the structure from collapsing.
-
Cool
Cool in the pan for 2 minutes, then transfer cupcakes to a wire rack to cool completely so the steam does not make the liners peel.
Do not frost warm cupcakes unless you like sliding swirls and meltdowns.
-
Make the buttercream
Beat the softened butter on medium-high until glossy and smooth, about 2 minutes.
Sift the powdered sugar and add it in 3 additions on low, then raise to medium-high and beat until fluffy, 2 to 3 minutes.
Beat in the heavy cream, vanilla, and salt until the frosting is airy and spreadable, adjusting with 1 teaspoon more cream or sugar as needed.
-
Frost and decorate
Pipe or spread the buttercream generously on fully cooled cupcakes using a large open star tip or an offset spatula.
Shower with red, white, and blue star sprinkles right away so they adhere cleanly.
-
Storage
Keep frosted cupcakes covered at cool room temperature for up to 1 day or refrigerate up to 3 days, returning to room temp before serving.
Unfrosted cupcakes can be wrapped and frozen up to 2 months and thawed covered to avoid condensation.
Substitutions
- Whole milk -> buttermilk (same volume)
- Buttermilk adds gentle tang and extra tenderness thanks to acidity reacting with baking powder, giving a softer crumb without losing vanilla purity.
- All-purpose flour -> cake flour (1 1/2 cups, sifted)
- Cake flour lowers protein for a finer, more plush texture and a tighter crumb that tastes bakery-level delicate.
- Red, white, and blue sprinkles -> freeze-dried berry dust and white sanding sugar
- Crush freeze-dried strawberries for red and blueberries for blue, then mix with white sanding sugar to keep the patriotic palette while adding natural berry sparkle and a subtle fruit pop.
Tips
- Get the butter truly ready
- Aim for 65 F butter so it creams with sugar into tiny air pockets that lift the batter without turning greasy.
- Cream like you mean it
- Beat butter and sugar until noticeably paler and increased in volume so your cupcakes bake tall and light.
- Measure with precision
- If you do not have a scale, fluff the flour, spoon it into the cup, and level so you do not pack excess and dry out the cake.
- Alternate additions for a stable batter
- Starting and ending with dry keeps the emulsion tight so the crumb stays even and not coarse.
- Salt your frosting like a pro
- A quarter teaspoon of fine salt in the buttercream balances sweetness and makes the vanilla bloom harder.
- Pipe with chill control
- If the frosting feels loose, chill it for 10 minutes so the swirls hold sharp peaks under the sprinkles.
Nutrition Facts *
| Energy | 498 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 25 | g |
| Carbohydrates | 64 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my cupcakes dense instead of fluffy?
- The butter and sugar likely were undercreamed, the ingredients were too cold, or the flour was overworked, so ensure room temp ingredients, cream until pale, and stop mixing as soon as the flour vanishes.
- Why did my cupcakes sink in the middle?
- They were underbaked or overleavened, or the oven door was opened too early, so bake until the centers spring back, use fresh baking powder, and avoid opening the door before the 12-minute mark.
- How do I fix frosting that tastes gritty or too sweet?
- Sift the powdered sugar before beating, whip the buttercream longer to dissolve micro lumps, add a pinch more salt, and thin with a teaspoon of cream to soften the sweetness perception.
- My buttercream is too soft to pipe, what now?
- Chill the bowl for 10 to 15 minutes, then re-whip, or beat in 2 to 4 tablespoons more powdered sugar to firm it while keeping the mixer on low to prevent air bubbles.
- Can I make the cupcakes ahead and freeze them?
- Yes, freeze unfrosted cupcakes well wrapped for up to 2 months, then thaw at room temp in the wrapping so condensation forms on the wrap and not the cake.
- How do I get flat tops for a clean frosting canvas?
- Fill liners two thirds full, bake on the center rack, and if your oven runs hot drop the temp to 340 F and extend baking by a minute or two for gentle rise without domes.
Serving Suggestions
Old-school charm meets party energy with a hidden swipe of strawberry jam under the frosting or a surprise blueberry center for a red and blue burst in every bite.
Serve with ice-cold milk for the kids and a vanilla old fashioned for the grown-ups, and if you want a lighter finish, top with barely sweetened whipped cream and fresh berries instead of buttercream.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
