Vanilla Cupcakes with Buttercream Frosting Recipe

Introduction

These classic vanilla cupcakes are soft, moist, and topped with a creamy vanilla buttercream frosting. Perfect for any occasion, they deliver a timeless, sweet flavor that’s sure to please both kids and adults alike.

Ingredients

• 1 ¼ cup all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• ¼ cup vegetable oil
• 2 tbsp sour cream (room temperature)
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream
• 1 tbsp white nonpareil sprinkles (optional)

Instructions

1. Step 1: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
2. Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Step 3: Add the milk, vegetable oil, sour cream, egg, and vanilla extract to the dry ingredients. Whisk until the batter is combined and smooth, being careful not to overmix.
4. Step 4: Use a large cookie scoop to portion the batter evenly into the cupcake liners, filling about two-thirds full.
5. Step 5: Bake for 20 minutes or until the tops bounce back slightly when touched. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
6. Step 6: For the buttercream, beat the room temperature butter in a stand mixer or with an electric hand mixer for 5 minutes until light and creamy.
7. Step 7: Add half of the powdered sugar and mix on low speed until incorporated. Add the remaining powdered sugar and continue mixing on low.
8. Step 8: Mix in the vanilla extract and salt. While mixing on low, drizzle in the heavy cream and scrape down the bowl sides to combine everything evenly.
9. Step 9: Increase the mixer speed to medium and whip the frosting for 2 to 3 minutes until smooth and creamy.
10. Step 10 (optional): To remove air bubbles and smooth the frosting, heat half of it in the microwave for 15 seconds, then pour back and mix on low speed until very smooth.
11. Step 11: Fill a piping bag fitted with a Wilton 1M tip with the vanilla buttercream. Pipe a generous swirl onto each cooled cupcake.
12. Step 12: Decorate with white nonpareil sprinkles if desired. Serve and enjoy!

Tips & Variations

• Use room temperature ingredients to achieve a smooth batter and fluffy cupcakes.
• For a fun twist, add a teaspoon of lemon zest to the batter for a hint of citrus.
• Substitute heavy cream in the frosting with whole milk for a lighter option, though frosting may be less creamy.
• If you don’t have a piping bag, spread the frosting with a butter knife or spatula.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days but bring to room temperature before serving. Leftover buttercream can be refrigerated and whipped again before use. Avoid freezing the frosted cupcakes as texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

It’s best to bake the cupcakes immediately after mixing to maintain a light texture. However, you can prepare the batter and refrigerate it overnight; just allow it to come to room temperature before baking.

How do I prevent the frosting from being too sweet?

Adding a small pinch of salt, as in this recipe, balances the sweetness. You can also slightly reduce the powdered sugar or add a bit more heavy cream to lighten the flavor and texture.

Vanilla Cupcakes with Buttercream Frosting Recipe

Print Recipe

★★★★★

4.6 from 549 reviews

Delight in these classic Vanilla Cupcakes featuring a moist, tender crumb and topped with a smooth, creamy vanilla buttercream frosting. Perfectly balanced with rich vanilla flavors and a light, fluffy texture, these cupcakes make an ideal treat for celebrations or everyday indulgence.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 ¼ cup all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• ¼ cup vegetable oil
• 2 tbsp sour cream (room temperature)
• 1 large egg (room temperature)
• 1 tbsp vanilla extract

Vanilla Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream
• 1 tbsp white nonpareil sprinkles (optional)

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350℉ (177℃) and line a 12-cup cupcake pan with cupcake liners to ensure easy removal and even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and salt.
3. Combine Wet Ingredients: Add the milk, vegetable oil, sour cream, egg, and vanilla extract to the dry ingredients. Whisk gently until the batter is smooth and homogeneous, taking care not to overmix to maintain cupcake tenderness.
4. Fill and Bake: Using a large cookie scoop, portion the batter into the cupcake liners about two-thirds full. Bake in the preheated oven for 20 minutes until the tops spring back lightly when touched, indicating doneness.
5. Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature, preparing them for frosting.
6. Make Buttercream – Whip Butter: Using a stand mixer with a paddle attachment or an electric hand mixer, beat the room temperature unsalted butter for 5 minutes until pale, light, and fluffy.
7. Incorporate Powdered Sugar: Add half of the powdered sugar and mix on low speed until blended, then add the remaining powdered sugar and continue mixing low until fully combined to avoid sugar clouds.
8. Add Flavorings and Cream: Mix in vanilla extract and salt, then gradually drizzle in heavy cream while mixing on low speed. Scrape the bowl sides and bottom to ensure an even blend.
9. Whip Buttercream Smooth: Increase mixer speed to medium and whip the frosting for 2 to 3 minutes until it becomes smooth, creamy, and spreadable.
10. Optional Smoothing: For ultra-smooth buttercream, warm half a cup of frosting in the microwave for 15 seconds, then mix it back into the main batch on low speed to eliminate air bubbles.
11. Pipe Frosting: Fill a piping bag fitted with a Wilton 1M tip with the buttercream. Pipe generous swirls onto each cooled cupcake for an attractive, professional finish.
12. Decorate: Optionally, garnish the frosted cupcakes with white nonpareil sprinkles to add texture and a festive appearance, then serve and enjoy.

Notes

• Ensure all ingredients, especially eggs, butter, milk, and sour cream, are at room temperature to achieve a smooth batter and frosting consistency.
• Do not overmix the cupcake batter to keep the cupcakes tender and light in texture.
• Baking time may vary slightly depending on your oven; start checking for doneness at 18 minutes.
• Buttercream can be stored covered at room temperature for up to 2 days or refrigerated for longer storage; bring it to room temperature and re-whip before using.
• For dairy-free alternatives, substitute milk and heavy cream with plant-based options and use vegan butter.
• To make cupcakes gluten-free, substitute all-purpose flour with a gluten-free flour blend designed for baking.

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