Vanilla Cupcakes Buttercream Frosting

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

This recipe has always been a favorite at family gatherings because it’s simple, delicious, and loved by all ages.

Ingredients

• 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
• 1/2 cup (115 g) unsalted butter, softened (for frosting)
• 2 cups (240 g) powdered sugar, sifted
• 2 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

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 2–3 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 16–18 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.

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Cupcakes can be stored in an airtight container at room temperature for up to 2 days, making for delicious leftovers shared with loved ones.

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

Per cupcake: 280 calories, 13 g total fat, 38 g carbohydrates, 3 g protein.

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These vanilla cupcakes with buttercream frosting are sure to delight whether for a special occasion or a simple treat.

Recipe FAQs

→ What is the best way to achieve tender cupcakes?

Use room temperature ingredients and avoid overmixing the batter to ensure a light, tender crumb.

→ How do I make the buttercream frosting smooth?

Beat softened butter until creamy before gradually adding sifted powdered sugar and milk for a fluffy, smooth texture.

→ Can I add colors to the frosting?

Yes, food coloring can be mixed into the buttercream to create vibrant colors for decorating.

→ How should I store the cupcakes after baking?

Keep cupcakes in an airtight container at room temperature for up to two days to maintain freshness.

→ Is it possible to adjust the frosting consistency?

For a lighter texture, substitute a tablespoon of milk with heavy cream before beating the frosting.