Vanilla Cupcakes With Vanilla Buttercream Frosting

Introduction

These vanilla cupcakes are the ultimate classic treat, with a tender, fine-crumbed texture and the perfect balance of sweetness. The rich vanilla buttercream frosting is creamy, smooth, and pipes beautifully, creating a bakery-quality dessert at home. You’ll find this recipe yields consistently perfect results that are ideal for any celebration.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 15 cupcakes

Ingredients

For the Cupcakes:

• 2 cups cake flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 4 large eggs (room temperature)
• 1½ teaspoons vanilla extract
• ⅞ cup buttermilk

For the Vanilla Buttercream Frosting:

• 1½ cups salted butter (room temperature)
• 3 cups powdered sugar (sifted)
• 3 Tablespoons heavy cream
• ¾ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with 15 cupcake liners.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium-high speed for 3-5 minutes, until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. While cupcakes cool, make the frosting. In a large bowl, beat the salted butter with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
8. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Scrape down the bowl as needed.
9. Add the heavy cream and vanilla extract. Increase the mixer speed to medium-high and beat for 3-4 minutes until the frosting is very light, fluffy, and spreadable.
10. Once cupcakes are completely cool, frost as desired using a piping bag or an offset spatula.

Variations

• Lemon Zest: Fold the zest of one lemon into the cupcake batter and add a teaspoon of lemon juice to the buttercream for a bright twist.
• Swirl Frosting: Create a two-tone effect by filling a piping bag with half vanilla buttercream and half chocolate buttercream (simply add 1/4 cup cocoa powder to half the batch).
• Sprinkle Filled: After baking, core the center of each cupcake and fill with a teaspoon of sprinkles before frosting for a fun surprise.
• Cupcake Cones: For a whimsical presentation, bake the batter in flat-bottomed ice cream cones placed in a muffin tin, then frost to look like soft-serve ice cream.

Tips for Success

• Room temperature ingredients are non-negotiable for a smooth batter and creamy frosting. Cold ingredients can cause curdling or a dense texture.
• Use a cookie scoop to portion the cupcake batter evenly; this ensures uniform baking and consistent size.
• For the smoothest, lump-free frosting, be sure to sift your powdered sugar before adding it to the butter.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch to mimic cake flour’s lightness.

My buttercream looks curdled or separated. How can I fix it?

This is usually caused by the butter being too cold or the ingredients not being fully incorporated. Simply keep beating on medium-high speed; the mixture will eventually become smooth as it warms slightly.

Why is my cupcake dome flat or cracked?

Too much leavening or over-mixing can cause doming and cracking. Ensure you measure your baking powder accurately and mix just until combined. An oven that’s too hot can also cause this.

How do I get ⅞ cup of buttermilk?

The easiest method is to measure 1 cup of buttermilk and remove 2 tablespoons. This leaves you with the correct 14 tablespoons (or ⅞ cup).

Can I make the frosting ahead of time?

Absolutely. The buttercream can be made, covered tightly, and refrigerated for up to one week. Before using, let it come to room temperature and re-whip it with your mixer to restore its fluffy texture.

Why is there salted butter in the frosting but unsalted in the cupcakes?

The salted butter in the frosting provides a subtle contrast that balances the sweetness perfectly. Using unsalted butter in the cupcakes gives you complete control over the salt level in the cake base.