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Vanilla Birthday Cupcakes |

Vanilla Birthday Cupcakes

  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 12 cupcakes


A light, fluffy vanilla cupcake with classic vanilla frosting that is not overpowering with sweetness. The frosting is white so you can easily use your favorite colors to create a colorful set.


For Vanilla Cupcakes:

  • 141 grams (1 cup + 2 tablespoons) all-purpose flour
  • 4 grams (1 1/4 teaspoons) baking powder
  • 1 gram (1/4 teaspoon) salt
  • 50 grams (around 1 piece of large egg) egg, at room temperature
  • 15 grams (1 tablespoon) lightly beaten egg white, room temperature
  • 113 grams (1/2 cup | 1 stick) unsalted butter, room temperature
  • 150 grams (3/4 cup) granulated sugar
  • 5 grams ( 1 teaspoon) pure vanilla extract
  • 160 milliliters (2/3 cup) whole milk, room temperature

For Classic Vanilla Frosting:

  • 300 grams (3 cups) icing sugar, sifted
  • 1 gram (1/4 teaspoon) salt
  • 60 milliliters (1/4 cup) heavy cream
  • 13 grams (1 tablespoon) pure vanilla extract
  • 227 grams (1 cup | 2 sticks) unsalted butter, room temperature
  • food gel color, if using



  1. Preheat oven to 350 F (180 C). Line a cupcake pan with 12 cupcake liners.

Make the Vanilla Cupcakes:

  1. In a medium bowl, mix flour, baking powder, and salt together. In another small bowl lightly beat the egg and the egg white. Set aside.
  2. In a bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs in 3 additions, stopping in between to scrape the edges of the bowl. Pour in the vanilla and beat until well combined.
  3. Decrease mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Blend each addition until just combined and stopping to scrape the sides of the bowl when necessary. Scoop the batter into the cupcake liners, filling about two-thirds full.
  4. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan front to back halfway through (after 10 minutes) for even baking. Cool the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Remember to frost the cupcakes when they are fully cooled or else the frosting will melt!

Make the Classic Vanilla Frosting

  1. In a medium bowl, combine the icing sugar and salt. In another small bowl, combine the cream and vanilla extract. Set aside.
  2. In a bowl of stand mixer fitted with paddle attachment, cream the butter on medium-high speed until light and fluffy, about 3 minutes. Decrease the speed to medium then add the sugar mixture in 3 additions and the cream in 2 additions, beginning and ending with the sugar mixture. Beat until just fully incorporated after each addition, stopping to scrape the sides of the bowl as necessary. 
  3. If you are going to color your frosting using 1 shade only, add 1-3 drops of gel paste at this stage. If you are using more than 1 shade, see Note 4. 
  4. Increase the speed to high and beat for another 2 minutes. Blend it long enough to achieve a creamy smooth texture.


(Note 1) Cupcakes can be stored in an airtight container for up to 3 days.
(Note 2) You will end up with extra icing. Store in an airtight container in the fridge for up to 1 week.
(Note 3) Classic Vanilla Frosting recipe is naturally gluten-free.
(Note 4) If you wish to color your frosting with more than 1 shade, divide the frosting into separate bowls and drop about 1-3 drops of each food gel color. Feel free to add more drops to make a deeper or brighter shade. Thoroughly stir the dye so the color mixes in evenly.
(Note 5) Recipe adapted from Bobbette & Belle