Fluffy Vanilla Cupcakes — Homemade Cupcakes with Buttercream

Versión en Español

Fluffy vanilla cupcakes are made by creaming margarine with sugar, beating in eggs and vanilla, alternating flour sifted with baking powder and salt with milk, baking at 170°C (338°F) for 20 minutes, and topping the cooled cupcakes with a piped vanilla buttercream of butter, powdered sugar, and milk. They take 40 minutes of preparation and 40 minutes of baking in two batches, and make about 24 cupcakes.

A favorite of modern baking, easy to make, decorate, flavor, and carry anywhere.

How to Make Vanilla Cupcakes?

A light, fluffy batter is baked in cupcake liners and crowned with buttercream that you can flavor or decorate however you like.

Nutritional Information

Each vanilla cupcake contains approximately 350 kcal, 45 g of carbohydrates, 18 g of fat, 4 g of protein, 1 g of fiber, 30 g of sugars, 40 mg of cholesterol, and 180 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Fluffy Vanilla Cupcakes Recipe

Preparation: 40 minutes
Cooking: 40 minutes
Servings: 24 cupcakes

Ingredients

Cupcake batter

• 340 g (1¾ cups) of white sugar
• 330 g (2¾ cups) of wheat flour
• 300 ml (1¼ cups) of whole milk
• 180 g (¾ cup) of margarine
• 10 ml (2 teaspoons) of vanilla extract
• 4 large eggs
• 2 teaspoons of baking powder
• 1 teaspoon of salt

Buttercream

• 650 g (5½ cups) of powdered sugar
• 300 g (1⅓ cups) of butter
• 2 teaspoons of vanilla extract
• 2 tablespoons of milk

Instructions

1. Preheat the oven to 170°C (338°F) for at least 10 minutes. Mix the sifted flour, salt, and baking powder. In a large bowl, cream the margarine and sugar with a whisk until smooth, then add the eggs one at a time, mixing well after each, and add the vanilla.
2. Add the flour mixture and the milk alternately, mixing well each time and starting and ending with flour, until smooth.
3. Fill cupcake liners to ¾ full and bake for 20 minutes. Let rest 5 minutes and move to a cooling rack. For the buttercream, beat the butter until fluffy, ideally with an electric mixer, for about 5 minutes.
4. Add the sifted powdered sugar little by little until smooth, then the milk and vanilla. Fill a piping bag and snip a small tip.
5. When the cupcakes are cool, pipe the buttercream in a spiral, lifting the bag slightly each turn for the classic tall shape. Serve the same day, decorated with sprinkles if you like.

Additional Tips

Room temperature ingredients

Use eggs, butter, and milk at room temperature for a smooth emulsion and better rise.

Do not overfill

Fill the liners only ¾ full so they rise without spilling.

Cool before frosting

Frost only cool cupcakes or the buttercream will melt and slide.

Frequently Asked Questions (FAQs)

1. How do I make vanilla cupcakes fluffy?

Use room temperature ingredients, add the eggs one at a time, alternate flour and milk starting and ending with flour, and fill the liners only ¾ full.

2. At what temperature and how long do I bake them?

At 170°C (338°F) for 20 minutes in an oven preheated for at least 10 minutes. Rest 5 minutes, then cool on a rack.

3. When can I add the buttercream?

Only when the cupcakes are completely cool, or the buttercream will melt.

4. How long do they keep?

They are best eaten the same day. The recipe makes about 24 cupcakes, so adjust it to how many you need.

Did You Know?

Cupcake is the English name these little cakes are known by worldwide; a popular Chilean relative is the microwave mug cake, queque en taza.

Recommended

• Chilean Vanilla Loaf Cake Recipe
• Chilean Microwave Mug Cake Recipe
• Easy Homemade Fluffy Waffles Recipe
• Chilean Roscas Fritas Recipe