Vanilla Cupcakes With Vanilla Buttercream Frosting

Introduction

These vanilla cupcakes are the epitome of a classic treat, offering a perfectly tender and moist crumb paired with an ultra-smooth, fluffy buttercream. You’ll love how the simple, pure vanilla flavor shines through in every bite. They are incredibly versatile and the ideal base for any celebration or simple sweet craving.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes (plus cooling)
• Servings: 15 cupcakes

Ingredients

For the Vanilla 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

To Make the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin pan 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, use an electric mixer to cream the unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
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 15 prepared liners, filling each about ⅔ full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

To Make the Buttercream Frosting:

1. In a large bowl, beat the salted butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. Gradually add the sifted powdered sugar, one cup at a time, with the mixer on low speed. Once incorporated, increase speed to medium and beat for 2 minutes.
3. Add the heavy cream and vanilla extract. Beat on medium-high speed for 3-4 minutes until the frosting is very light, fluffy, and pale in color.
4. Frost the completely cooled cupcakes using a piping bag and tip or a simple offset spatula.

Variations

• Flavor Swirl: For a fun twist, fold a handful of sprinkles into the cupcake batter before baking for “funfetti” cupcakes.
• Citrus Zest: Add the zest of one lemon or orange to the cupcake batter for a bright, citrusy note.
• Different Piping: Use different piping tips to create elegant swirls, rosettes, or a simple rustic spread with a knife.
• Flavor Infusion: Steep a split vanilla bean in the buttermilk for 30 minutes before using it in the batter for an even more intense vanilla flavor.

Tips for Success

1. Room Temperature is Key: Ensure your butter, eggs, and buttermilk are truly at room temperature. This allows for better emulsification, resulting in a smoother batter and more even rise.
2. Don’t Overmix: Once you add the dry ingredients, mix the batter just until the flour disappears. Overmixing develops gluten and leads to dense cupcakes.
3. Cool Completely: Be patient and let the cupcakes cool entirely on a wire rack before frosting. Warm cupcakes will melt the buttercream.

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 best texture, let them come to room temperature before serving. Unfrosted cupcakes can be wrapped tightly and frozen for up to 3 months; thaw at room temperature before frosting.

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 (for this recipe, use 1 ¾ cups + 2 tbsp all-purpose flour mixed with ¼ cup cornstarch).

Why did my cupcakes dome or crack?

This is often caused by an oven that is too hot. Ensure your oven is properly calibrated. You can also try reducing the temperature by 25°F and baking for a few minutes longer.

My buttercream is too runny. How can I fix it?

Your butter may have been too soft or the kitchen too warm. Chill the frosting in the refrigerator for 15-20 minutes, then re-whip it. You can also add a little more sifted powdered sugar to thicken it.

My buttercream is too thick. How can I fix it?

Add more liquid one teaspoon at a time. You can use additional heavy cream or a teaspoon of milk until you reach your desired consistency.

Can I make the buttermilk?

Yes. For the ⅞ cup needed, place 1 tablespoon + 2 teaspoons of white vinegar or lemon juice in a measuring cup and fill with whole milk to the ⅞ cup line. Stir and let sit for 5-10 minutes before using.

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

Using unsalted butter in the cupcakes gives you precise control over the salt level. Using salted butter in the frosting adds a subtle savory balance that enhances the vanilla flavor and cuts the sweetness perfectly.