Just Right Vanilla Cupcakes

Hello Everyone!  Happy Fiesta Friday!!  I am running so behind this morning, I have a doctor’s appointment in a few so today is going to be short and sweet.  Not only the post, but the recipe is really pretty quick to make and oh so sweet! 🙂

The result ….yummy!




Just Right Vanilla Cupcakes


1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Directions: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In a medium bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and milk.

In a separate bowl mix together, flour, baking powder, and salt.

Add the flour mixture and blend well.

Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (I always check a few minutes before the stated baking time. My oven seems to bake hotter than some.  If you over bake the cupcakes will be dry. There have been times when I did over cooked going by the time the recipe stated.)  Remove from oven and cool. Once the cupcakes have completely cooled, frost with icing. If you want flat-topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. I do not have a frosting bag to pipe the frosting, so I hand spread mine with a knife.  

Confectioners (Buttercream) Frosting:

2 cups (230 grams)confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk

Assorted food colors (if desired)

In your mixer, cream the butter until smooth and well blended; add the vanilla extract, then gradually beat in the sugar.  Add the milk and beat on high-speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Color the frosting with food color, if you like.  


32 thoughts on “Just Right Vanilla Cupcakes

  1. My family has requested that I only use mixes for cakes because I can’t seem to make them taste good from scratch. But armed with your recipe, I hope I can finally get great results. You certainly did. Thanks for sharing these cupcakes!


  2. Sometimes only a vanilla cupcake will do! These look perfect, so pretty and just waiting to be eaten. Thanks for bringing these cupcakes to Fiesta Friday!


  3. When you said you brought cupcakes….wow, you meant it! These look so yummy!!! Wonderful addition to our Fiesta Friday Arl!


  4. Despite the appointment, you still managed to get these to FF. 😀 You know we need to have more desserts. Thank you for bringing these! ❤


  5. I’d happily grab a couple of these and head to a quiet corner! And get my teeth sunk straight in. Actually, I try not to eat this sort of thing at parties as I’m such a klutz. If only I could find a bib that’s fashionable!


    1. Hi there! Please do take some and be as messy as you like. 🙂 Although, I am sure we can find a fashionable bid …I may need one too! Thanks for visiting!


  6. I like cupcakes better than regular cake because there is a better ratio of cake to icing! These vanilla cupcakes look delicious…and with the right amount of icing. Umyum.


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