Homemade Vanilla Cupcakes with Buttercream Frosting
These vanilla cupcakes topped with a creamy vanilla buttercream frosting will quickly become your favorite cupcake recipe.
Hey there, cupcake lovers! Get ready to indulge in the ultimate sweet treat that never fails to delight – fluffy vanilla cupcakes with buttercream frosting.
This tried and true recipe for the best vanilla cupcakes is guaranteed to deliver delicious cupcakes that are moist, fluffy, and bursting with vanilla flavor.
Whether you’re celebrating a special occasion like birthdays, treating yourself to a little something sweet, or simply craving a delightful pick-me-up, delicious vanilla cupcakes are the perfect treats to serve, getting rave reviews everytime.
If you are looking for a cupcake that is fluffy and light, these moist vanilla cupcakes are just that and remarkably easy to make, all with simple ingredients.
Take your vanilla cupcakes to the next level with a generous swirl of irresistible buttercream frosting. This velvety smooth frosting is the perfect complement to the delicate vanilla flavor of the cupcakes. With its rich and creamy texture, it adds a decadent touch that will have everyone coming back for seconds.
Feel free to get creative with different piping techniques and decorations to make your cupcakes even more visually appealing.
How to Make Homemade Vanilla Cupcakes
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- Vanilla Buttercream Frosting
Instructions:
Preheat your oven to 350°F. Line a muffin tin with paper liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt using a hand mixer. Set aside.
In a separate mixing bowl, cream butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes using an electric mixer.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing, as it can result in dense cupcakes.
Spoon the cupcake batter evenly into the cupcake liners, filling each about two-thirds full. Tap the pan against the counter to remove air bubbles.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
Frost with the best buttercream frosting.
Get creative with your creamy vanilla buttercream frosting by experimenting with different piping tips and a piping bag. You can create beautiful swirls, rosettes, or other designs to make your cupcakes visually appealing.
Or simply spread the frosting generously using a spatula. Top them off with sprinkles or any decorations of your choice.
Store any leftovers in an airtight container at room temperature for up to three days, ensuring they stay fresh and moist. However, with their irresistible flavor, it’s unlikely there will be any left for long!
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- How to Turn a White Cake Recipe into Chocolate
- Chocolate Frosting Recipe
Things to Keep in Mind When Making Vanilla Cupcakes
- Opt for fresh, high-quality ingredients like pure vanilla extract, unsalted butter, and fresh eggs. The quality of your ingredients will directly impact the flavor and texture of your cupcakes.
- Ensure that your butter, eggs, and milk are at room temperature before you begin. This allows for easier mixing and better incorporation of ingredients, resulting in a smoother batter and more evenly baked cupcakes.
- Baking is a science, so it’s crucial to measure your ingredients accurately. Use measuring cups and spoons specifically designed for dry and liquid ingredients, respectively, and level off the excess for precise measurements.
- Overmixing can lead to dense and tough cupcakes. Once you’ve added the dry ingredients, mix just until they are incorporated. This is the easiest way to ensure a perfect texture and moist cupcakes. A few lumps in the batter are perfectly fine and will dissolve during baking.
- Fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing. Using an ice cream scoop or a spoon can help you achieve consistent measurements.
- To ensure even baking, rotate your cupcake tray halfway through the baking time. This helps promote uniform heat distribution and prevents unevenly cooked cupcakes.
- It’s crucial to allow your cupcakes to cool completely before applying the buttercream frosting. If they’re still warm, the frosting can melt and result in a messy presentation.
Vanilla Cupcakes with Buttercream Frosting FAQ’s
Can I make the cupcakes in advance and frost them later?
Yes, you can bake the cupcakes in advance and store them unfrosted. Keep them in an airtight container at room temperature for up to two days or in the refrigerator for longer freshness. Frost the cupcakes just before serving to maintain the best texture and appearance.
How long can I store frosted vanilla cupcakes?
Frosted cupcakes can be stored in an airtight container at room temperature for up to two days. If the weather is warm or humid, it’s best to store them in the refrigerator to prevent the frosting from melting. Before serving, allow the cupcakes to come to room temperature for the best taste and texture.
Can I freeze vanilla cupcakes with buttercream frosting?
Yes, you can freeze unfrosted cupcakes for up to three months. Place them in an airtight container or freezer bag. To thaw, transfer them to the refrigerator overnight and bring them to room temperature before frosting. It’s not recommended to freeze already frosted cupcakes as the texture of the frosting may change upon thawing.
Can I use different flavors for the buttercream frosting?
Absolutely! Buttercream frosting is versatile and can be flavored in various ways. You can experiment with adding extracts like almond, lemon, or mint to create different flavor profiles. Additionally, you can incorporate cocoa powder, melted chocolate, or fruit puree for unique frosting variations.
Can I color the buttercream frosting?
Yes, you can add food coloring to the buttercream frosting to achieve your desired color. Gel or paste food coloring works best as it won’t affect the consistency of the frosting. Add the coloring a little at a time until you reach the desired shade, and mix well. Remember, a little goes a long way, so start with a small amount and add more if needed.
Can I use this recipe to make mini cupcakes?
Yes, you can adapt this recipe to make mini cupcakes. Adjust the baking time accordingly, as mini cupcakes will require less time to bake compared to regular-sized ones. Keep a close eye on them and perform the toothpick test to ensure they are fully baked.
What is the difference between French buttercream or American buttercream?
French buttercream is made with egg yolks, sugar, and butter as the main ingredients. It has a rich and silky texture due to the addition of egg yolks, which give it a custard-like quality.
American buttercream is typically made with butter, powdered sugar, milk or cream, and flavorings such as vanilla extract. It is a simple and quick buttercream that is easy to prepare.
The Best Vanilla Cupcake Recipe
Looking for a scrumptious vanilla cupcake recipe topped with a creamy vanilla buttercream frosting? Look no further! These delicious cupcakes will quickly become your favorite recipe.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- Vanilla Buttercream Frosting
Instructions
-
Preheat your oven to 350°F. Line a muffin tin with paper liners.
-
In a medium-sized bowl, whisk together the flour, baking powder, and salt using a hand mixer. Set aside.
-
In a separate mixing bowl, cream butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes using an electric mixer.
-
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
-
Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing, as it can result in dense cupcakes.
-
Spoon the cupcake batter evenly into the cupcake liners, filling each about two-thirds full. Tap the pan against the counter to remove air bubbles.
-
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
-
Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
-
Frost with the best buttercream frosting.
-
Get creative with your creamy vanilla buttercream frosting by experimenting with different piping tips and a piping bag. You can create beautiful swirls, rosettes, or other designs to make your cupcakes visually appealing.
-
Or simply spread the frosting generously using a spatula. Top them off with sprinkles or any decorations of your choice.
-
Store any leftovers in an airtight container at room temperature for up to three days, ensuring they stay fresh and moist. However, with their irresistible flavor, it's unlikely there will be any left for long!
Recipe Notes
Ensure that your butter, eggs, and milk are at room temperature before you begin.
It's crucial to measure your ingredients accurately.
Fill each cupcake liner about two-thirds full with batter.
To ensure even baking, rotate your cupcake tray halfway through the baking time.
It's crucial to allow your cupcakes to cool completely before applying the buttercream frosting.
I can’t believe how amazing these cupcakes look. They are delicious. Looks like you guys received a ton of snow.
About 30″!
These cupcakes look absolutely delish (and I LOVE your mug!)
These look great, love your cute mug too….mmmmm, cupcakes!
My daughter would love these. “White” (of vanilla) is her favorite flavor.
These vanilla cupcakes look like just the thing, I love it!
I am always looking for a good cupcake recipe! Can’t wait to try this one!
we have been on the hunt for the best vanilla cupcake recipe and this is it!!! so moist and the taste is right on. thank you for sharing!
YAY!!!
The batter seems really runny?
How did they come out?
Can I substitute Oat milk for cow milk?
I have never tried this, but the only way to know is to try and see what happens! Let us know how your vanilla cupcakes come out!
I just made these cupcakes. I chose this recipe because it didn’t require any special ingredients that I might not have on-hand, like sour cream or buttermilk. I also saw one reviewer say that the batter was runny. I have a chocolate cupcake recipe that also has very runny batter and those cupcakes are amazing, so this recipe seemed just what I was looking for. So, I began and once everything was mixed in I found myself with a ton of batter. For me, this recipe made 28, not 16, cupcakes. That’s fine. I like cupcakes. Also, the cooking time was longer than 15 minutes. At 15 minutes, mine were still liquid. I had to cook mine for 25 minutes at 350F for a fully cooked cupcake. Then the moment arrived. How do they taste? They are very, very tasty! Like, yum! However, mine came out a little doughy feeling in your mouth. Fluffy, but somehow not light. I mean, they’re still delicious. Will I eat them? Yes. It’s possible I might have gone a little heavy handed on the flour. I will definitely try this recipe again weighing the flour so I don’t put in too much.
A lot of times when baking, as in the case of these vanilla cupcakes, things like the weather, humidity or lack of, altitude, freshness of ingredients, etc. can all have a part in how your recipe comes out. I lay a lot of this out in my Baking E-Book. It’s free and you can get it here: https://bit.ly/3s7Q9u3
@momma lew, one recipe calls for butter, but the printed version doesn’t. Do I use butter and how much? Thx Teresa Mays
my apologies, that was a typo. There is no butter in this vanilla cupcake recipe.
How much butter
There is no butter in this cupcake recipe.
Agree with many comments from others…. Makes more than 16, batter very runny, takes longer than 15 min, and they are delicious. We filled some with strawberry filling and frosted with vanilla buttercream- so good!
Was looking for a simple moist vanilla cupcake recipe and this was a good one! Like other reviewers mentioned, the batter is on the runnier side but don’t worry, it will bake up just fine. I subbed in soy milk and reduced the sugar to 1.25 cups. Still very moist and it was plenty sweet, especially since I frosted with vanilla and strawberry buttercreams.
This recipe made 16 standard cupcakes (baked at 350f for 25 min) and one 9” round cake (baked at 350f for 35 min) for me. The end result was light, fluffy and tender. It was very good as a cupcake but even better as a round cake!
I made these with the buttercream icing and they were great.
Can you use applesauce instead of oil?
I really don’t think that will be a good swap for these cupcakes.
Hi! Can you store these in the freezer? If so, for how long?
You sure can! To freeze vanilla cupcakes, first bake them and then let them cool completely. Once they are cooled, place them in a plastic bag or container and freeze them for up to three months. When you are ready to eat them, let them thaw at room temperature or microwave them for a few seconds. And then frost.