A light, fluffy vanilla cupcake with classic vanilla frosting. You can easily color the frosting so you can create a colorful set or match your theme!
It’s my 1st year anniversary of blogging today (YEHEY!!!!) so I am celebrating with this delicious classic vanilla birthday cupcake recipe!
The vanilla frosting is not overpowering with sweetness. I think every baker should have a master recipe for a good vanilla cupcake and vanilla frosting. It is a must to have in your repertoire. Next time you are going to celebrate a birthday or any special occasion, try this moist and scrumptious Vanilla Birthday Cupcakes!
One thing I like about cupcakes is that your can easily make each piece unique just by changing the color of the frosting, the piping tip used, and the toppings. The classic vanilla frosting here is white so you can easily add your own colors! I used Americolor soft gel paste to get these soft, pastel hues and Wilton 1M tip for piping.
For Vanilla Cupcakes:
- 141 grams all-purpose flour (1 cup + 2 tablespoons )
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg egg, at room temperature
- 15 grams lightly beaten egg white, room temperature (1 tablespoon)
- 113 grams unsalted butter, room temperature (1/2 cup / 1 stick )
- 150 grams granulated sugar (3/4 cup )
- 1 teaspoon pure vanilla extract
- 160 milliliters whole milk, room temperature (2/3 cup )
For Classic Vanilla Frosting:
- 300 grams icing sugar, sifted (3 cups )
- ¼ teaspoon salt
- 60 milliliters heavy cream (1/4 cup )
- 1 tablespoon pure vanilla extract
- 227 grams unsalted butter, room temperature (1 cup / 2 sticks )
- food gel color if using
- Preheat oven to 350 F (180 C). Line a cupcake pan with 12 cupcake liners.
Make the Vanilla Cupcakes:
- In a medium bowl, mix flour, baking powder, and salt together. In another small bowl lightly beat the egg and the egg white. Set aside.
- In a bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs in 3 additions, stopping in between to scrape the edges of the bowl. Pour in the vanilla and beat until well combined.
- Decrease mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Blend each addition until just combined and stopping to scrape the sides of the bowl when necessary. Scoop the batter into the cupcake liners, filling about two-thirds full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan front to back halfway through (after 10 minutes) for even baking. Cool the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Remember to frost the cupcakes when they are fully cooled or else the frosting will melt!
Make the Classic Vanilla Frosting
- In a medium bowl, combine the icing sugar and salt. In another small bowl, combine the cream and vanilla extract. Set aside.
- In a bowl of stand mixer fitted with paddle attachment, cream the butter on medium-high speed until light and fluffy, about 3 minutes. Decrease the speed to medium then add the sugar mixture in 3 additions and the cream in 2 additions, beginning and ending with the sugar mixture. Beat until just fully incorporated after each addition, stopping to scrape the sides of the bowl as necessary.
- If you are going to color your frosting using 1 shade only, add 1-3 drops of gel paste at this stage. If you are using more than 1 shade, see Note 4.
- Increase the speed to high and beat for another 2 minutes. Blend it long enough to achieve a creamy smooth texture.
(Note 2) You will end up with extra icing. Store in an airtight container in the fridge for up to 1 week.
(Note 3) Classic Vanilla Frosting recipe is naturally gluten-free.
(Note 4) If you wish to color your frosting with more than 1 shade, divide the frosting into separate bowls and drop about 1-3 drops of each food gel color. Add more drops to make a deeper or brighter shade. Thoroughly stir the dye so the color mixes in evenly.