Vanilla Cupcakes Buttercream Frosting

Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.

I have made these cupcakes several times and they always bring smiles to the table.

Ingredients

• For the Cupcakes: 1 1/4 cups (160 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine salt, 1/2 cup (115 g) unsalted butter, softened, 3/4 cup (150 g) granulated sugar, 2 large eggs room temperature, 2 teaspoons pure vanilla extract, 1/2 cup (120 ml) whole milk room temperature
• For the Buttercream Frosting: 1/2 cup (115 g) unsalted butter softened, 2 cups (240 g) powdered sugar sifted, 2 tablespoons whole milk, 1 teaspoon pure vanilla extract, Pinch of salt

Instructions

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Step 1:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Step 2:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3:

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 23 minutes.

Step 4:

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5:

Add half of the flour mixture to the wet ingredients, mixing until just combined. Pour in the milk, then add the remaining flour mixture. Mix until just combined—do not overmix.

Step 6:

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7:

Bake for 1618 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8:

For the buttercream, beat the butter on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Add the milk, vanilla, and salt, and beat until light and fluffy, about 2 minutes.

Step 9:

Once cupcakes are completely cool, frost generously with buttercream using a spatula or piping bag.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

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Baking these cupcakes has become a cherished weekend family tradition, bringing everyone together in the kitchen.

Required Tools

Mixing bowls, Electric mixer, Measuring cups and spoons, Muffin tin, Paper liners, Wire rack, Spatula or piping bag

Allergen Information

Contains Wheat (gluten), eggs, milk (dairy). Always check ingredient labels for potential allergens if uncertain.

Nutritional Information

Calories: 280, Total Fat: 13 g, Carbohydrates: 38 g, Protein: 3 g per cupcake

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These vanilla cupcakes are a timeless treat that never disappoints and are perfect for sharing with loved ones.

Recipe FAQs

→ How do you ensure cupcakes stay moist?

Using room temperature ingredients and avoiding overmixing the batter helps maintain moisture. Baking just until a toothpick comes out clean prevents dryness.

→ What makes the buttercream frosting smooth?

Beating softened butter until creamy before gradually adding powdered sugar and milk creates a light, smooth frosting perfect for spreading.

→ Can I add colors or decorations?

Yes, adding food coloring or sprinkles to the frosting adds visual appeal and festive flair to these cupcakes.

→ How should cupcakes be stored?

Store in an airtight container at room temperature for up to two days to keep freshness and texture.

→ Is it possible to make the frosting lighter?

Substituting a tablespoon of milk with heavy cream in the frosting recipe will yield a lighter, fluffier texture.