Vanilla Cupcakes from Scratch
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy vanilla cupcakes with a subtle vanilla flavor and moist crumb, topped with creamy frosting. A classic from-scratch cupcake that stays fresh for days and suits any celebration.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 Tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter (, at room temperature)
- 3/4 cups (175 grams) buttermilk (, at room temperature)
- 2 teaspoons pure vanilla extract
- 2 teaspoons vanilla bean paste
- 1 large egg (, at room temperature)
- 1 large egg white (, at room temperature)
- 1 cup salted butter
- 4 1/2 cups powdered sugar (, plus more if needed)
- 1 Tablespoon pure vanilla extract (, use clear if you want it pure white)
- 1-3 Tablespoons heavy cream (, plus more or less as needed)
At a glance
PER SERVING · TIME 76M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 18m
- Sodium
- 248mg
- Total sugar
- 62g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 37mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.