Vanilla Cupcakes with Classic Vanilla Buttercream Frosting Recipe

Introduction

These classic vanilla cupcakes are soft, moist, and perfect for any occasion. Topped with a creamy vanilla buttercream frosting, they’re a delightful treat that’s easy to make at home.

Ingredients

• 1 1/4 cups (163g) all-purpose flour (measured correctly)
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 2 tbsp (30ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup plus 2 tbsp (150ml) milk
• 1 cup (224g) unsalted butter, room temperature (for frosting)
• 4 cups (460g) powdered sugar
• 1 ½ tsp vanilla extract (for frosting)
• 2-3 tbsp (30-45ml) water or milk
• Pinch or two of salt

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. Step 3: In a large mixing bowl, beat the butter, sugar, vegetable oil, and vanilla extract until light in color and fluffy, about 2-3 minutes. Proper creaming is key for texture.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides as needed to ensure everything is fully combined.
5. Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
6. Step 6: Slowly pour in the milk and mix; the batter may look curdled, but this is normal.
7. Step 7: Add the remaining dry ingredients and mix until smooth, being careful not to over-mix. Scrape down the bowl as needed.
8. Step 8: Fill each cupcake liner about 3/4 full and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
9. Step 9: Remove cupcakes from the oven and transfer to a cooling rack to cool completely.
10. Step 10: For the frosting, beat the butter in a clean bowl until smooth.
11. Step 11: Gradually add half of the powdered sugar and mix well until smooth and combined.
12. Step 12: Add the vanilla extract, 1-2 tablespoons of water or milk, and a pinch of salt; mix until incorporated.
13. Step 13: Add the remaining powdered sugar and beat until smooth. Adjust consistency with more milk or water if needed.
14. Step 14: Pipe or spread the frosting onto the cooled cupcakes. (Tip: Use a piping tip like Ateco 844 for a professional look.)

Tips & Variations

• Make sure to measure flour properly by spooning it into the measuring cup and leveling it off to avoid dense cupcakes.
• Add a teaspoon of lemon zest to the batter for a bright twist on classic vanilla.
• For dairy-free cupcakes, substitute the butter with coconut oil and use a plant-based milk.
• Chill the frosting slightly if it’s too soft to pipe neatly.

Storage

Store cupcakes in an airtight container at room temperature for 2-3 days. If your kitchen is warm, refrigerate them but allow them to come to room temperature before serving. Leftover cupcakes can be frozen without frosting or with a light layer of frosting for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Follow the blend’s guidelines for measurement to maintain texture.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few dry crumbs, the cupcakes are done. Avoid opening the oven too early to prevent sinking.

Vanilla Cupcakes with Classic Vanilla Buttercream Frosting Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

These classic vanilla cupcakes are moist, fluffy, and perfectly sweet, topped with a smooth and creamy vanilla buttercream frosting. Ideal for celebrations or a simple indulgence, this recipe combines the richness of butter with the comforting aroma of vanilla, creating a timeless treat that’s easy to bake and sure to please any crowd.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-33 minutes
• Yield: 12 standard-sized cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/4 cups (163g) all-purpose flour (measured correctly)
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 2 tbsp (30ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup plus 2 tbsp (150ml) milk

Vanilla Buttercream Frosting

• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 ½ tsp vanilla extract
• 2–3 tbsp (30-45ml) water or milk
• Pinch or two of salt

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure easy removal and perfect shape.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt; set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, beat together the room temperature unsalted butter, sugar, vegetable oil, and vanilla extract until the mixture becomes light in color and fluffy, which should take about 2-3 minutes. Thorough creaming is crucial for a tender cupcake texture.
4. Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing after each addition until mostly combined. Make sure to scrape the sides of the bowl occasionally to fully blend the ingredients.
5. Combine Dry Ingredients and Milk: Add half of the dry ingredient mixture to the wet batter and mix until nearly blended. Slowly pour in the milk, mixing continuously; the batter may appear curdled, which is normal at this stage.
6. Add Remaining Dry Ingredients: Incorporate the remaining dry ingredients into the batter and mix until smooth and well combined. Be careful not to overmix to avoid tough cupcakes; scraping the bowl sides helps ensure even mixing.
7. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about 3/4 full for optimal rise. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely before frosting.
9. Prepare Buttercream Frosting: Beat the room temperature butter in a large bowl until smooth and creamy.
10. Add Powdered Sugar: Gradually add about half of the powdered sugar to the butter and mix until smooth and well combined.
11. Add Vanilla and Liquid: Stir in the vanilla extract, salt, and 1-2 tablespoons of water or milk, mixing thoroughly for a smooth texture.
12. Finish Frosting: Incorporate the remaining powdered sugar and beat until the frosting is smooth. Adjust consistency with additional water or milk as needed for easy piping.
13. Decorate Cupcakes: Pipe the buttercream onto the cooled cupcakes using your preferred tip, such as Ateco tip 844, for a professional finish.
14. Storage: Store cupcakes covered at room temperature to maintain freshness; they are best enjoyed within 2-3 days.

Notes

• Ensure butter and eggs are at room temperature for best mixing results.
• Do not overmix the batter to avoid dense cupcakes.
• The batter may look slightly curdled after adding milk, which is normal and will not affect the final texture.
• Use fresh baking powder to guarantee proper rise.
• Buttercream frosting can be adjusted for consistency by adding more powdered sugar to thicken or more milk/water to thin.
• For added flavor, you can substitute half of the milk with buttermilk.
• Make sure cupcakes are completely cooled before frosting to prevent melting.

Keywords: vanilla cupcakes, buttercream frosting, classic cupcake recipe, easy cupcakes, vanilla dessert