Vanilla Cupcakes

20 minutes
15 minutes
Recipe developed for BC Egg by

Everybody needs a go-to cupcake recipe! This classic vanilla cupcake recipe will become your go-to for birthday parties, bake sales, and anytime you just need a bit of hand-held sweetness.



  • 1 1/2 cups (375 mL) all-purpose flour, sifted
  • 1 1/2 tsp (7.5 mL) baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 2 eggs, at room temperature
  • 3/4 cup (175 mL) milk
  • 2 tsp (10 mL) vanilla extract


  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 4 cups (1 L) icing sugar, sifted
  • 1/4 cup (60 mL) 35% whipping cream (approx.)
  • 2 tsp (10 mL) vanilla extract
  • Pinch salt



  1. Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners.
  2. Whisk together flour, baking powder and salt; set aside.
  3. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
  4. With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
  5. Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.


  1. Beat butter until light and fluffy.
  2. With mixer on low speed, beat in icing sugar, cream, vanilla and salt until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
  3. Add frosting to piping bag fitted with round tip; pipe over cooled cupcakes. Alternatively, spoon frosting into resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.

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