If you’re looking for a delightful treat that’s classic, comforting, and absolutely irresistible, this Vanilla Cupcakes with Buttercream Frosting Recipe is the perfect go-to. Picture soft, fluffy vanilla cupcakes topped with a luscious, creamy buttercream frosting that melts in your mouth. Every bite is a perfect balance of sweetness and texture, making it an ideal dessert for birthdays, gatherings, or just a special moment to savor at home. This recipe brings all the charm of homemade goodness with a simplicity that makes baking a joyous experience, whether you’re a seasoned baker or just starting out.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for crafting the perfect vanilla cupcakes and rich buttercream frosting. Each one plays a vital role—from the fine cake flour that ensures tenderness, to the creamy butter that delivers softness and flavor, right through to the vanilla extract, which brings that unmistakable warm aroma.
- 1 1/2 cups cake flour: Soft and finely milled for tender, light cupcakes.
- 1 1/2 tsp baking powder: The leavening agent that helps your cupcakes rise beautifully.
- 1/4 tsp salt: Balances sweetness and enhances flavor depth.
- 1/2 cup unsalted butter (room temperature): Adds richness and moisture to the cupcakes.
- 1 cup granulated sugar: Sweetens and helps create a light, fluffy crumb.
- 2 large eggs (room temperature): Bind the ingredients with structure and add richness.
- 2 tsp vanilla extract: Infuses the cupcakes with that classic vanilla essence.
- 1/2 cup milk (room temperature): Keeps the batter smooth and ensures moist cupcakes.
- 1 cup unsalted butter (room temperature) for frosting: The creamy base for perfect buttercream.
- 4 cups powdered sugar: Sweet and smooth, essential for that fluffy frosting texture.
- 2-3 tbsp milk or cream: Adjusts the frosting consistency to your liking.
- 1 tsp vanilla extract: Brings the frosting to life with a delightful flavor boost.
- Pinch of salt: Enhances the buttercream’s sweetness and balances flavors.
How to Make Vanilla Cupcakes with Buttercream Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This simple preparation sets the stage for evenly baked, perfectly shaped cupcakes.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the cake flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed, which is key for a consistent rise and flavor in every cupcake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial because it incorporates air, giving the cupcakes a wonderful light texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then mix in the vanilla extract. This adds moisture and that signature vanilla flavor that makes this recipe shine.
Step 5: Incorporate Dry Ingredients and Milk
Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter, which can make cupcakes tough.
Step 6: Fill Cupcake Liners
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. This helps the cupcakes bake up with just the right dome shape without spilling over the sides.
Step 7: Bake to Perfection
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so keep an eye on them starting at 18 minutes to prevent overbaking.
Step 8: Cool Cupcakes
Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting. Frosting warm cupcakes will cause melting and sliding, which we definitely want to avoid.
Step 9: Make the Buttercream Frosting
While your cupcakes are cooling, beat the butter in a large bowl until creamy. Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt, beating until the frosting is smooth and fluffy. Adjust with more milk or sugar to reach the perfect spreading consistency.
Step 10: Frost Your Cupcakes
Once the cupcakes are completely cool, frost generously with your buttercream. Whether you use a piping bag to create fancy swirls or simply spread it on with a knife, your Vanilla Cupcakes with Buttercream Frosting Recipe will be irresistible.
How to Serve Vanilla Cupcakes with Buttercream Frosting Recipe
Garnishes
Adding a little extra flair to your cupcakes is always fun! Try garnishing with colorful sprinkles, edible flowers, or even a small fresh berry on top. These simple additions elevate the look without complicating the flavors, keeping the true highlight on the vanilla and buttery frosting.
Side Dishes
While these cupcakes shine as a standalone dessert, pairing them with a fresh fruit salad or a light, creamy fruit yogurt can balance the sweetness beautifully. A cup of tea or coffee alongside really helps round out the experience, perfect for an afternoon treat or a casual gathering.
Creative Ways to Present
Get creative by stacking cupcakes into a tower for a showstopping centerpiece. You can also serve mini cupcake bites on decorative skewers for easy, mess-free enjoyment. Another lovely idea is placing each cupcake in a small, colorful paper wrapper or crafting edible toppers to suit any occasion.
Make Ahead and Storage
Storing Leftovers
Proper storage keeps your Vanilla Cupcakes with Buttercream Frosting Recipe tasting fresh for days. Place the cupcakes in an airtight container and store them at room temperature if you plan to eat them within two days. For longer storage, keep them in the refrigerator to maintain freshness and prevent the frosting from spoiling.
Freezing
If you’d love to enjoy these cupcakes later, freezing is a fantastic option. Freeze the unfrosted cupcakes in a single layer on a baking sheet for about an hour, then transfer to a freezer-safe container or bag. Freeze frosting separately if possible. When ready, thaw overnight in the refrigerator, then frost and serve.
Reheating
To bring back that fresh-baked warmth, gently warm unfrosted cupcakes in the microwave for about 10 seconds or place them in a 300°F oven for 5 minutes. Avoid reheating frosted cupcakes this way, as the frosting may melt or change texture. Instead, allow them to come to room temperature before serving.
FAQs
Can I substitute all-purpose flour for cake flour?
Yes, you can, but cake flour is recommended because it’s lower in protein, which makes cupcakes softer and lighter. If using all-purpose flour, consider removing 2 tablespoons per cup of flour and replacing it with cornstarch for a similar effect.
How do I prevent the frosting from being too runny?
If your buttercream frosting feels too thin, add more powdered sugar in small amounts until it thickens up. Alternatively, chilling the frosting briefly before using can help it firm up, making it easier to pipe or spread.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil, and replace milk with your favorite non-dairy milk like almond or oat milk. Keep in mind, texture and flavor might vary slightly but will still be delicious.
How long do these cupcakes stay fresh?
At room temperature and stored in an airtight container, these cupcakes stay fresh for about 2-3 days. Refrigeration can extend their freshness up to 5 days, but it’s best to eat them sooner to enjoy the soft texture and sweet buttercream at its best.
Can I color the buttercream frosting?
Yes, you can add a few drops of food coloring to the frosting once it’s fully whipped to create beautiful pastels or vibrant hues. Use gel food coloring for the most vivid color without altering the frosting’s consistency.
Final Thoughts
I genuinely hope you give this Vanilla Cupcakes with Buttercream Frosting Recipe a try because it has such a special way of bringing smiles to the table. Baking these cupcakes is an enjoyable process, and the end result is pure comfort in every bite. Whether you’re treating yourself or sharing with loved ones, these cupcakes never fail to make moments sweeter and more memorable.
Print
Vanilla Cupcakes with Buttercream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Vanilla Cupcakes topped with a smooth and creamy Buttercream Frosting. Perfectly moist and tender cupcakes baked to golden perfection, finished with a luscious vanilla buttercream that’s sweet, fluffy, and ideal for any celebration or everyday treat.
Ingredients
Cupcakes
- 1 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup milk (room temperature)
Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure the cupcakes bake evenly and do not stick.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes, incorporating air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then blend in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising without overflow.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare buttercream frosting: While cupcakes cool, beat the butter in a large bowl until creamy and smooth.
- Add powdered sugar and flavorings: Gradually add the powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Beat the mixture until it is smooth, light, and fluffy.
- Adjust consistency: If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar until the desired consistency is reached.
- Frost cupcakes: Once cooled, frost the cupcakes with the buttercream using a piping bag or a knife. Decorate as desired and serve.
Notes
- Ensure all refrigerated ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cupcakes tender and light.
- Use cake flour for a softer, more delicate crumb compared to all-purpose flour.
- Buttercream frosting can be flavored with other extracts like almond or lemon for variation.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
