This Classic Vanilla Birthday Cupcakes comes together in about 30 minutes and wait for it no mixer required for a quick and easy dessert that your family will love! You can switch up the sprinkles or add your favorite fillings to suit your taste, or even use this recipe as a fun way to clean out your pantry! Trust me when I say, nothing brings more joy than the smell of cupcakes baking in your kitchen. Let’s get started!
Ingredient Breakdown
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Vanilla Buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Let’s Get Cooking!
Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. Trust me, you’ll want to make these beautiful!
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy about 3 minutes. You’ll know you’re there when it’s a pale, creamy hue and has that delicious scent wafting around your kitchen.
Add the eggs, one at a time, mixing well after each addition, it’s like giving the batter a little love! This helps keep everything well combined.
Stir in the vanilla extract until it’s all blended in. Oh, the smell of vanilla makes me swoon every time!
In another bowl, whisk together the flour, baking powder, and salt. This step is essential as it helps evenly distribute the leavening.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, and mix until just combined. You want to avoid overmixing here; it can make your cupcakes a little tough, nobody wants tough cupcakes!
Divide the batter evenly among the cupcake liners, filling them about 2/3 full. This is about where it gets real fun! Optional: Add a few extra sprinkles or chocolate chips into the batter for an extra surprise!
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You will see them puffed to perfection and just slightly golden on top.
Let the cupcakes cool completely in the pans, about 10-15 minutes, before transferring them to a wire rack. Your patience will be rewarded!
For the buttercream, beat the softened butter until creamy. I usually do this for about 2 minutes until it’s fluffy and pale.
Gradually add the powdered sugar, mixing well after each addition. Do this slowly to avoid a powdered sugar explosion!
Add the heavy cream and vanilla extract and beat until fluffy. You’ll know it’s ready when it’s spreadable but not runny!
Frost each cupcake with the vanilla buttercream once they are completely cool. Go wild here; use a piping bag for swirls or a simple knife for a rustic look!
Personal Connection
This is my go-to recipe when I need a sweet treat that screams joy! I often make these cupcakes for birthday celebrations or just because it’s Wednesday and we need a little cake magic in our lives. Comforting, flavorful, and oh-so-versatile, I’m a real sucker for those buttery, sweet bites topped with my fluffy vanilla frosting. Seriously, the best part is that you can whip up a batch with whatever you’ve got handy!
If you loved this Classic Vanilla Birthday Cupcakes, be sure to check out my Classic Snickers Cupcakes, my Easy Girl Scout Samoas Cookies Cupcakes, or my Chocolate Raspberry Cupcakes!
Why This Recipe Works
Quick & Easy
This cupcake recipe comes together in under 30 minutes, making it perfect for, well, any day! Trust me, you’ll love how little effort it takes for such a delicious result.
Crowd-Pleaser
These cupcakes are a guaranteed hit! From birthday parties to afternoon tea, your friends and family will love them! I mean, who can resist a soft, fluffy cupcake topped with creamy frosting?
Customizable
You can add whatever your heart desires to these cupcakes! Whether it’s rainbow sprinkles, chocolate chips, or even a layer of jam or fruit jam, be creative! You’ll find yourself dreaming of new flavors and combinations.
Comfort Food at Its Best
They’re loaded with tons of flavor and bring that nostalgic vibe, like a warm hug from childhood celebrations. Honestly, every bite takes me back to those happy cake moments.
Make-Ahead Friendly
These cupcakes can be made in advance and stored for a couple of days, making them great for planning ahead. Just wait until the frosting to decorate them for a fresher look!
Serving Suggestions
These Classic Vanilla Birthday Cupcakes are delightful on their own, but they shine even brighter when you set the scene! Here are a few ideas:
- Pair with Ice Cream: Serve these with a scoop of vanilla or chocolate ice cream for an indulgent dessert.
- Add Fresh Berries: Topping each cupcake with fresh berries gives a vibrant look and a pop of flavor that everyone will love!
- Celebratory Platform: Use them as the centerpiece for birthdays or anniversaries, you can even stack them on a cake stand for that bakery vibe!
Storage
These cupcakes will keep well in an airtight container at room temperature for 2-3 days. Just make sure they’re frosted only when you’re ready to enjoy them!
Reheating Instructions
If you somehow have leftovers (which, let’s be real, is rare), you can gently microwave them for a few seconds to bring back that fresh-from-the-oven feel. Be careful not to overdo it, though, dry cupcakes are no fun!
Freezer Friendly? Yes!
You can definitely freeze these cupcakes. Just place them in a freezer-safe container without frosting. They’ll be good for about 1-2 months. Thaw them at room temperature when you’re ready to enjoy, then frost away!
Oh! One more thing: Don’t be shy about getting your little ones involved in frosting; it can be a fun family activity! You’ll be amazed at how creative they can be, and the kitchen laughter will be worth it!
Happy baking, friends! Get those ovens ready, and let’s fill our homes with the incredible scent of vanilla and sweetness. Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Classic Vanilla Birthday Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract until fully blended.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the pans, about 10-15 minutes, before transferring them to a wire rack.
- For the buttercream, beat the softened butter until creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing well after each addition.
- Add the heavy cream and vanilla extract, beating until fluffy and spreadable.
- Frost each cupcake with the vanilla buttercream once they are completely cool.