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Vanilla Cupcakes Recipe with Buttercream Frosting
Bake fluffy vanilla cupcakes with simple buttercream frosting. This vanilla cupcakes recipe yields tender cakes ideal for birthdays or bake sales.
Vanilla cupcakes are individual sponge cakes characterized by a light, tender crumb and a pronounced vanilla flavor, achieved by combining all-purpose flour, granulated sugar, unsalted butter, whole eggs, pure vanilla extract, baking powder, milk, and a small amount of salt. The batter is portioned into paper-lined muffin tins and baked until the tops are pale golden and spring back to the touch, then typically finished with a simple vanilla buttercream or whipped frosting. Owing to their straightforward preparation, adaptable decoration, and single-serve format, vanilla cupcakes are commonly prepared for birthdays, school events, bake sales, and casual gatherings, as well as for elegant occasions such as bridal showers and weddings.
Vanilla Cupcakes Recipe with Buttercream Frosting
This streamlined, one-bowl recipe gets cupcakes from mixing bowl to cooling rack in about half an hour, making it ideal for last-minute treats. The versatile base also welcomes tweaks—think almond extract, citrus zest, or a handful of sprinkles—so you can customize the flavor without compromising the signature fluffy texture.
Prep Time
25 minutes
25 minutes
Cook Time
20 minutes
20 minutes
Total Time
75 minutes
75 minutes
Ingredients
All-purpose flour 1½ cups (190 g)
- Baking powder 1½ tsp (6 g)
- Fine salt ¼ tsp (1 g)
- Unsalted butter, softened ½ cup (113 g)
- Granulated sugar 1 cup (200 g)
- Large eggs, room temperature 2
- Pure vanilla extract 2 tsp (10 ml)
- Whole milk, room temperature ½ cup (120 ml)
- Unsalted butter, softened (for frosting) 1 cup (226 g)
- Confectioners’ (powdered) sugar, sifted 3–4 cups (360–480 g)
- Heavy cream or whole milk 2–3 tbsp (30–45 ml)
- Pure vanilla extract (for frosting) 2 tsp (10 ml)
- Fine salt, pinch (for frosting) ⅛ tsp
- Gel food coloring (optional) a few drops
- Sprinkles or decorative sugar (optional) as desired
Method
Preheat the oven to 350 °F / 175 °C
- Line a 12-cup muffin pan with paper liners
- Whisk all-purpose flour, baking powder, and salt in a medium bowl
- Set the dry ingredients aside
- Beat softened unsalted butter with granulated sugar in a large bowl until light and fluffy
- Scrape down the sides of the bowl
- Add the first egg to the butter mixture and beat until incorporated
- Add the second egg and beat until incorporated
- Pour in pure vanilla extract and mix briefly
- Combine whole milk and sour cream in a small bowl and stir until smooth
- Add one-third of the dry ingredients to the butter mixture and mix on low just until combined
- Add half of the milk mixture and mix on low just until combined
- Add another third of the dry ingredients and mix gently
- Add the remaining milk mixture and mix gently
- Add the final third of the dry ingredients and mix until the batter is smooth
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full
- Tap the pan gently on the counter to remove large air bubbles
- Bake the cupcakes until the tops spring back when lightly touched, about 18 to 20 minutes
- Transfer the pan to a wire rack and cool for 5 minutes
- Remove the cupcakes from the pan and cool completely on the wire rack
- Place room-temperature unsalted butter in a clean mixing bowl
- Beat the butter on medium speed until creamy and pale, about 2 minutes
- Add sifted powdered sugar one cup at a time, beating on low after each addition
- Scrape the bowl, then add pure vanilla extract and a pinch of salt
- Drizzle in heavy cream and beat the frosting on medium-high until light and fluffy, about 2 minutes
- Adjust the frosting’s consistency with a little more cream if it is too thick
- Spoon the buttercream into a piping bag fitted with a star tip
- Pipe the buttercream onto the completely cooled cupcakes in decorative swirls
- Garnish the tops with sprinkles if desired
Nutrition (whole recipe)
Calories
5880 kcal Protein
40 g Fat
304 g Carbs
773 g Fiber
5 g Sugar
616 g
5880 kcal Protein
40 g Fat
304 g Carbs
773 g Fiber
5 g Sugar
616 g
Notes
For a tight, even crumb, bring the butter, eggs, and milk to room temperature before mixing; cold ingredients cause a denser cupcake. If you like a deeper flavor, swap half the butter for browned butter—cool it first, then proceed as written—and finish with a pinch of flaky salt on the frosting.
why this recipe
This vanilla cupcakes recipe is worth every whisk and spoonful because it delivers bakery-style results with the ease of a home kitchen, yielding tender, moist cakes crowned with a silky frosting that lets the pure, fragrant notes of real vanilla shine through. Carefully balanced ratios ensure a light, airy crumb while simple, everyday ingredients make the batter come together in minutes, so you can enjoy a sophisticated treat without fuss or specialty shopping. Whether you’re celebrating a milestone or just craving a sweet afternoon pick-me-up, these cupcakes offer a reliable, crowd-pleasing flavor profile that never feels ordinary, proving that classic can also be extraordinary.
FAQs
FAQ acf
Frequently Asked Questions
Can I bake these vanilla cupcakes in advance and freeze them—either plain or already frosted—without sacrificing texture and flavor?
Yes. Baked cupcakes (unfrosted) freeze very well: once completely cool, wrap each tightly in plastic wrap, place in a zip-top bag or airtight container, and freeze for up to 2 months; thaw at room temperature still wrapped, then frost as usual. You can also freeze frosted cupcakes—freeze them on a sheet pan until the frosting is firm, then wrap and store up to 1 month—but the buttercream may need a quick re-whip or smoothing after thawing to restore its silky texture.
Can I convert this batter into mini cupcakes or a single 9-inch cake, and if so, what baking times should I use?
Absolutely. Portion the batter into a 24-well mini-muffin tin and bake at 350 °F / 175 °C for about 10–12 minutes, checking for doneness at the 9-minute mark. For a single 9-inch round cake, bake in a greased, parchment-lined pan at the same temperature for roughly 28–32 minutes (up to 35 minutes), until the center springs back or a toothpick emerges clean.
Do frosted cupcakes need refrigeration, or can they stay at room temperature?
Because this recipe uses a classic butter-and-sugar buttercream (no perishable cream cheese or whipped cream), the frosted cupcakes can sit tightly covered at cool room temperature for about 24 hours. For longer storage or in a warm kitchen, refrigerate them up to 4–5 days, then let them stand 30 minutes so the frosting softens before serving.