Classic vanilla cupcakes are simple and easy to make for a birthday party, or just yourself.
Classic Vanilla Cupcake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Perfect for birthdays {or just when you want your own personal cake}. This simple, but classic vanilla cupcake is easy to make and beyond delightful to eat.
Course: Dessert
Servings: 12
Cupcake Ingredients:
  • 2 cups all-purpose flour*
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup butter, softened
  • 1/3 cup packed brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • ½ cup unsweetened almond milk**
Buttercream Frosting Ingredients:
  • 1 cup 2 sticks butter, softened***
  • 1 tsp. vanilla
  • 3 Tbsp. unsweetened almond milk
  • 3 cups confectioners’ sugar
  1. Preheat oven to 350°F and line cupcake tins with 12 cupcake liners.
  2. In a medium size bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy.

  4. Beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla and beat until smooth.
  5. Add 1/3 of the flour mixture and beat until combined. Pour in half of the milk and mix until smooth. Repeat with flour and milk, ending with the flour. Beat until smooth.
  6. Spoon the batter into the prepared cupcake tins and bake for 20-22 minutes. 

  7. Meanwhile, in a separate medium bowl, beat the butter for the frosting with a whisk attachment until creamy. Add the vanilla and milk and beat until incorporated.

  8. Slowly add the confectioners’ sugar and beat until well combined.

  9. Remove the cupcakes and place on a wire rack to cool. Frost cooled cupcakes with buttercream frosting.
  10. Top with sprinkles if desired {but much suggested}.
Recipe Notes

*Note: you can either sift your flour for a lighter, airier cupcake. Or don’t sift and you’ll have a dense {delicious} cupcake. It’s all about your preference. **Note: if you’re using regular milk take off about 2-3 minutes of baking time. Regular milk has more sugar in it which will make the cupcakes caramelize and brown faster. ***Note: if your butter melts at all when softening don’t use for the frosting. Your softened butter should only leave a small finger indent when pressed. Any melted butter will cause your frosting to not set up properly.