Vanilla Cupcakes With Vanilla Buttercream Frosting

Introduction

These vanilla cupcakes are the perfect classic treat, featuring a tender, soft crumb and a rich, silky buttercream. You’ll appreciate the balance of flavors and the straightforward method that yields bakery-quality results right at home.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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 tin 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 using an electric mixer, beat 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 cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes 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 very smooth and creamy, about 2-3 minutes.
2. With the mixer on low speed, gradually add the sifted powdered sugar until fully incorporated.
3. Add the heavy cream and vanilla extract. Increase the mixer speed to medium-high and beat for 3-4 minutes, until the frosting is very light, fluffy, and smooth.
4. Frost the completely cooled cupcakes using a piping bag with a tip or a simple offset spatula.

Variations

1. Swirl Colors: Divide the finished buttercream into separate bowls and tint with gel food coloring for vibrant, multi-colored frosting swirls.
2. Filled Cupcakes: Use a cupcake corer or small spoon to remove a bit of the center from each cooled cupcake and fill with a dollop of jam or lemon curd before frosting.
3. Texture Topping: After frosting, roll the edges of the frosted cupcakes in sprinkles, sanding sugar, or finely chopped nuts for added texture and visual appeal.
4. Flavor Infusion: Steep a vanilla bean pod in the buttermilk for an hour before using to amplify the vanilla flavor in the cupcakes.

Tips for Success

1. Ensure all your refrigerated ingredients (butter, eggs, buttermilk) are truly at room temperature for a smoother batter and more even rise.
2. Sifting the powdered sugar for the frosting is crucial to prevent lumps and achieve a perfectly silky texture.
3. For perfectly portioned cupcakes and easy cleanup, use a large cookie scoop or ice cream scoop to transfer the batter to the liners.

Storage & Reheating

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 from each cup of all-purpose flour with cornstarch (for 2 cups cake flour: take 2 cups all-purpose flour, remove 4 tablespoons, and add 4 tablespoons 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 measuring cup and adding enough milk to reach the ⅞ cup mark. Let it sit for 5-10 minutes before using.

Why is my buttercream too runny or too stiff?

If runny, your butter may have been too soft; chill the bowl briefly and beat again. If too stiff, beat in additional heavy cream, one teaspoon at a time, until desired consistency is reached.

Can I make the cupcakes ahead of time?

Absolutely. Bake and cool the cupcakes completely, then freeze them unfrosted in an airtight container for up to 2 months. Thaw at room temperature before frosting.

Why do you use unsalted butter for the cupcakes and salted for the frosting?

The unsalted butter in the cupcakes allows you to control the salt level precisely. The salted butter in the frosting provides a subtle salty contrast that balances the extreme sweetness of the powdered sugar.

How do I get my frosting super white?

For a bright white frosting, use a clear vanilla extract. The vanilla extract listed will give the frosting a slight off-white/ivory color, which is classic for vanilla buttercream.