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Bakery Style Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 82 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes (12 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Bakery Style Cupcakes recipe produces moist, fluffy cupcakes topped with a rich, creamy buttercream frosting. Perfect for celebrations or everyday treats, these classic vanilla cupcakes are easy to make from scratch, using simple ingredients and baked to perfection in your oven.

Ingredients

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons heavy cream or milk
  • A pinch of salt (optional)
  • Sprinkles or decorations (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
  3. Cream butter and sugar: Using a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes, to incorporate air for tender cupcakes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Add the vanilla extract and mix until fully combined into the batter.
  5. Add dry ingredients and milk: Gradually add the dry flour mixture to the creamed butter and eggs, alternating with the milk. Start and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
  6. Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
  7. Bake the cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Make the buttercream frosting: While the cupcakes cool, prepare the frosting by beating softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar, about one cup at a time, beating well after each addition. Add vanilla extract and a pinch of salt, then mix in heavy cream or milk until the frosting reaches the desired consistency.
  9. Frost the cupcakes: Once the cupcakes have completely cooled, pipe or spread the buttercream frosting onto each cupcake. Optionally, decorate with sprinkles or other toppings.
  10. Serve: Serve the cupcakes immediately for best taste, or store them in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Ensure the butter and eggs are at room temperature for better mixing and texture.
  • Do not overmix the batter once the flour is added to keep cupcakes tender.
  • You can substitute whole milk with any milk alternative, though it might slightly affect flavor and texture.
  • For a richer flavor, use high-quality vanilla extract.
  • Store frosted cupcakes in a cool place but not in the refrigerator to prevent the frosting from hardening.

Find it online: https://slsrecipes.com/bakery-style-cupcakes-recipe/