Introduction
When it comes to classic desserts that never go out of style, vanilla cupcakes with buttercream frosting stand at the top of the list. They’re light, fluffy, moist, and topped with a cloud of sweet, creamy buttercream that melts in your mouth. These cupcakes are timeless—they work just as well for birthdays and weddings as they do for casual family gatherings or afternoon tea.
What makes them so special is their simplicity and versatility. The vanilla base provides a perfect canvas that pairs beautifully with any flavor of frosting, fillings, or decorations. Whether you like them topped with sprinkles, fresh fruit, or left simply swirled with buttercream, they’re always a delight to bite into.
Why I Love This Recipe
I love this recipe because it captures the very essence of simple, homemade baking. Vanilla cupcakes are light, fluffy, and delicately sweet, making them the perfect base for almost any occasion. The buttery richness of the cake pairs beautifully with the silky, creamy buttercream frosting, which can be piped into gorgeous swirls or simply spread for a rustic, homemade look.
Another reason I adore this recipe is its versatility. You can dress these cupcakes up with sprinkles for a birthday party, pastel colors for a baby shower, or elegant piping for a wedding. On the flip side, you can keep them plain and classic for a cozy afternoon treat. They’re a dessert that feels comforting and nostalgic, yet sophisticated enough to impress.
Most of all, these cupcakes remind me why baking is so joyful—they fill the kitchen with the sweet aroma of vanilla, bring smiles with every bite, and are loved by kids and adults alike. For me, they’re the perfect balance between timeless tradition and creative freedom.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- Beginner-friendly yet impressive—great for first-time bakers.
- Customizable with endless frosting, filling, and decoration ideas.
- Perfect for any occasion—from birthdays to elegant dinners.
- Brings together the comfort of homemade baking with bakery-style results.
Preparation & Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 18–20 minutes
- Frosting & Decorating: 15 minutes
- Total Time: ~55 minutes
Servings & Nutrition
- Servings: 12 cupcakes
- Calories (per cupcake with frosting): ~320 kcal
- Course: Dessert
- Cuisine: American
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup whole milk, room temperature
- ¼ cup sour cream or plain yogurt (for extra moisture)
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt (balances sweetness)
Step-by-Step Preparation Method
Step 1: Prepare the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- Mix in half of the dry ingredients, followed by milk and sour cream, then the remaining dry ingredients. Mix until just combined—do not overmix.
- Divide batter evenly among the liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Buttercream Frosting
- In a large bowl, beat softened butter until creamy (about 2 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
- Add vanilla extract, cream, and a pinch of salt. Beat until fluffy and spreadable.
- Adjust consistency with more cream (for smoother frosting) or sugar (for thicker frosting).
Step 3: Frost the Cupcakes
- Once cupcakes are fully cooled, pipe or spread buttercream on top.
- Decorate with sprinkles, fruit, or chocolate shavings if desired.
How to Serve
Serve cupcakes at room temperature for the best texture. Pair them with coffee, tea, or even a glass of cold milk. They’re perfect for dessert tables, parties, or as a sweet afternoon snack.
Recipe Tips
- Use room temperature ingredients for a smooth batter.
- Don’t overmix, as this can make cupcakes dense.
- Allow cupcakes to cool completely before frosting to prevent melting.
- If piping, chill frosting for 10 minutes for sturdier swirls.
Variations
- Chocolate Buttercream: Replace vanilla with cocoa powder for a rich twist.
- Lemon Cupcakes: Add lemon zest and swap vanilla with lemon extract.
- Filled Cupcakes: Add a filling of jam, lemon curd, or chocolate ganache inside.
- Holiday Version: Tint buttercream with food coloring and decorate with themed sprinkles.
Freezing and Storage
- Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days (bring to room temperature before serving).
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before frosting.
Special Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Electric mixer (hand or stand)
- Piping bag and tips (optional, for frosting designs)
Conclusion
Vanilla Cupcakes with Buttercream Frosting are the definition of a classic dessert—simple, versatile, and loved by all. With their light, fluffy crumb and creamy frosting, they’re the perfect base for countless variations while still standing strong as a timeless treat on their own. Whether you’re baking for a celebration or just craving something sweet, this recipe guarantees bakery-quality cupcakes right at home.
Vanilla Cupcakes with Buttercream Frosting
Description
When it comes to classic desserts that never go out of style, vanilla cupcakes with buttercream frosting stand at the top of the list.
Ingredients
For the Vanilla Cupcakes:
For the Buttercream Frosting:
Instructions
-
Step 1: Prepare the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract. Mix in half of the dry ingredients, followed by milk and sour cream, then the remaining dry ingredients. Mix until just combined—do not overmix. Divide batter evenly among the liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Step 2: Make the Buttercream Frosting: In a large bowl, beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Add vanilla extract, cream, and a pinch of salt. Beat until fluffy and spreadable. Adjust consistency with more cream (for smoother frosting) or sugar (for thicker frosting).
-
Step 3: Frost the Cupcakes: Once cupcakes are fully cooled, pipe or spread buttercream on top. Decorate with sprinkles, fruit, or chocolate shavings if desired.
