Vanilla Cupcakes With Vanilla Buttercream Frosting

Introduction

These vanilla cupcakes achieve a perfect balance of tender, fluffy crumb and rich, buttery flavor. The classic vanilla buttercream is silky smooth, making them an ideal canvas for any decoration. You’ll appreciate how straightforward techniques yield consistently professional results.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 15 cupcakes

Ingredients

• 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
• 1½ cups salted butter (room temperature)
• 3 cups powdered sugar (sifted)
• 3 Tablespoons heavy cream
• ¾ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a standard muffin tin with 15 cupcake liners.
2. In a medium bowl, whisk together the 2 cups cake flour, 2 teaspoons baking powder, and ¾ teaspoon salt. Set aside.
3. In a large bowl, use an electric mixer to beat the 1 cup unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add the 4 large eggs one at a time, beating well after each addition. Mix in the 1½ teaspoons 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 comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7. For the Buttercream: In a large bowl, beat the 1½ cups salted butter with an electric mixer on medium speed until very smooth and creamy, about 2 minutes.
8. With the mixer on low, gradually add the 3 cups sifted powdered sugar until incorporated. Increase speed to medium-high and beat for 2-3 minutes.
9. Add the 3 Tablespoons heavy cream and ¾ teaspoon vanilla extract. Beat on medium-high for an additional 1-2 minutes until frosting is light and fluffy.
10. Frost the completely cooled cupcakes as desired.

Variations

• Colorful Frosting: Divide the finished buttercream into batches and tint with gel food coloring for vibrant cupcakes.
• Textured Frosting: Use different piping tips to create swirls, rosettes, or a simple rustic spread with an offset spatula.
• Filled Cupcakes: Use a piping tip or apple corer to remove a small piece from the center of each cooled cupcake and fill it with a dollop of the vanilla buttercream before frosting the top.
• Flavor Infusion: Add a subtle twist by mixing a flavor paste (like citrus zest or spice) into a portion of the frosting for a two-toned piping effect.

Tips for Success

• Ensure all refrigerated ingredients (butter, eggs, buttermilk) are truly at room temperature for a smooth, emulsified batter that bakes evenly.
• Use a cookie scoop or a measuring cup to portion the batter for uniform cupcake size and baking time.
• Sift the powdered sugar for the buttercream to avoid lumps, ensuring a perfectly silky frosting texture.

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. Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight and frost before serving. Cupcakes are best served at room temperature.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly less tender. For a closer substitute, replace 2 tablespoons per cup of all-purpose flour with cornstarch (so for 2 cups flour, use 1 3/4 cups + 4 Tbsp all-purpose flour mixed with 4 Tbsp cornstarch).

What if I don’t have buttermilk?

You can make a quick substitute by placing 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and adding enough whole milk to reach the ⅞ cup line. Let it sit for 5-10 minutes before using.

Why is room temperature butter so important?

Room temperature butter creams perfectly with sugar, trapping air that helps the cupcakes rise. Cold butter won’t incorporate properly, and melted butter will change the texture entirely.

My cupcakes turned out dense. What happened?

The most common causes are overmixing the batter after adding the dry ingredients, using cold ingredients, or incorrectly measuring the flour (always spoon and level, don’t scoop from the bag).

My frosting is too runny/too thick. How can I fix it?

If too runny, beat in more sifted powdered sugar, a tablespoon at a time. If too thick, add more heavy cream, a teaspoon at a time, until the desired consistency is reached.

Can I use all unsalted or all salted butter?

You can, but it will affect the flavor balance. Using unsalted butter for both parts requires adding a pinch more salt to the frosting. Using all salted butter in the cupcakes may make them too salty; you would then omit the salt listed in the cupcake ingredients.