Quick and Easy Vanilla Cupcakes
Perfect treats for any holiday or occasion and simple enough for kids to make themselves (or with a little help)
Ingredients
Vanilla Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk (any kind, dairy or non-dairy)
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 large egg, cracked into a small bowl and lightly beaten
- 1/4 cup vegetable oil or melted butter/coconut oil
Vanilla Frosting
- 1/2 cup unsalted butter (1 stick), softened at room temp for at least 30 minutes
- 1 tsp vanilla extract
- pinch salt
- 1 1/2 cups powdered sugar
- 1 to 2 Tbsp milk or cream
Chocolate Frosting
- 1/2 cup unsalted butter (1 stick), softened at room temp for at least 30 minutes
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder sifted if there's lots of clumps
- 1 to 2 Tbsp milk or cream
Strawberry Frosting
- 2 cups freeze-dried strawberries
- 4 Tbsp unsalted butter, softened
- 4 oz cream cheese, softened
- 1/4 cup maple syrup or powdered sugar
Instructions
Vanilla Cupcakes
- Heat the oven to 350 degrees. Place paper cupcake liners into a standard muffin tin.
- Add the flour, sugar, baking powder, baking soda, and salt to a large bowl. Whisk to combine the ingredients.
- Add the milk, vanilla, almond extract (if using), egg, and oil. Use a large spoon or rubber spatula to mix until combined.
- Scoop about a 1/4 cup of batter into each cupcake liner. They should be about halfway full.
- Bake until the top of the cupcakes are barely golden brown and a toothpick inserted into the center of the largest cupcake comes out clean, about 18 minutes.
- Once cool enough to handle, remove the cupcakes from the pan and allow to cool fully before frosting. The cupcakes can be make a day ahead and stored in an airtight container before frosting.
- Spread or pipe the frosting onto the cupcakes then decorate with sprinkles or whatever you'd like. Eat them right away or store them in the refrigerator, covered, for up to a day before serving.
Vanilla Frosting
- Add the softened butter to a large bowl if using a hand mixer or to the bowl of a stand mixer.
- Add the vanilla and salt. Beat the butter on medium speed. Add the powdered sugar 1/2 cup at a time, stopping to scrape down the sides and bottom of the bowl.
- Add the milk then whip the frosting for 30 to 60 seconds, or until it's thick and smooth. Add another tablespoon of milk if the frosting seems too thick.
Chocolate Frosting
- Add the softened butter to a large bowl if using a hand mixer or to the bowl of a stand mixer.
- Add the vanilla and salt. Beat the butter on medium speed. Add the powdered sugar 1/2 cup at a time, stopping to scrape down the sides and bottom of the bowl. Add the cocoa powder and beat until incorporated.
- Add 1 tablespoon of milk then whip the frosting for 30 to 60 seconds, or until it's thick and smooth. Add another tablespoon of milk if the frosting seems too thick.
Strawberry Frosting
- Add the freeze-dried strawberries to a food processor. Grind the strawberries into a fine powder.
- Add the butter and cream cheese and process until they are whipped together with the strawberry powder.
- Add the sweetener to your taste. Scrape down the sides and bottom of the food processor and process the frosting again to make sure everything is whipped together.