The Fluffiest, Tastiest Vanilla Cupcakes You'll Ever Make

This classic, easy vanilla cupcake recipe is soft and moist with a distinct vanilla flavor. No complicated ingredients and less than an hour from start to finish!

Recipe: https://sugarspunrun.com/easy-vanilla-cupcakes/

Ingredients
Cupcakes
6 Tablespoons unsalted butter softened (85g)
¾ cup sugar (150g)
¼ cup light brown sugar (50g)
1 large egg room temperature preferred
1 ½ teaspoons vanilla extract
1 ⅓ cup all-purpose flour (167g)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup buttermilk room temperature preferred (175ml)
Vanilla Bean Frosting¹
1 cup unsalted butter, softened (226g)
¼ teaspoon table salt
3 cups powdered sugar (375g)
1 Tablespoon vanilla bean paste
1-2 Tablespoons heavy cream (as needed)

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Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
00:17 Combine butter and sugars in the bowl of a stand mixer (or in a large bowl--and use an electric hand mixer) and beat on medium speed until well combined and light and fluffy.
02:03 Add egg and vanilla extract and beat well.
02:45 In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
03:40 Remove butter/sugar mixture from stand mixer and use a spatula to gradually fold in about ¼ of the flour mixture until just combined.
04:25 Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.
04:32 Continue to alternate until flour mixture and buttermilk are completely combined--mix thoroughly but be sure not to over-mix or your cupcakes could end up dense and dry.
05:47 Fill cupcake liners ⅔-¾ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched (the tops will be fairly flat, these do not puff up in the oven like muffins) and a toothpick inserted in the center comes out with a few moist crumbs or clean.
06:42 Allow cupcakes to cool in pans or 5 minutes before carefully removing to cooling rack to cool completely before frosting.
Vanilla Bean Frosting
07:07 Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
07:48 Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
08:37 Stir in vanilla bean paste.
09:10 With mixer on medium-low speed, add the heavy cream, one tablespoon at a time until you have a smooth consistency. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
09:46 Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.

Notes
¹If you don't want to use the chocolate frosting listed, try one of my other frosting recipes:
Cream Cheese Frosting: https://youtu.be/J43w-QJ-yEs
Vanilla Frosting: https://youtu.be/IDsW83d3vVA
Chocolate Cream Cheese Frosting: https://sugarspunrun.com/chocolate-cream-cheese-frosting/
Peanut Butter Frosting: https://sugarspunrun.com/peanut-butter-frosting/

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