Classic Vanilla Cupcakes with Buttercream Frosting
A simple, go-to vanilla cupcake recipe topped with rich, creamy buttercream—perfect for birthdays, celebrations, or just because.
Why You’ll Love This Recipe
These classic vanilla cupcakes are soft, fluffy, and full of flavor. Made with pantry staples and topped with a smooth buttercream frosting, they’re easy enough for beginner bakers and delicious enough to impress anyone. Perfect with a cup of tea or coffee and a great treat to share with friends and family.
Ingredients for Vanilla Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
How to Make Vanilla Cupcakes
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Add the dry ingredients to the wet, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
- Divide the batter evenly between the cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Buttercream Frosting Recipe
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
- Add vanilla and 2 tablespoons of cream or milk. Beat on high for 2–3 minutes until light and fluffy.
- Add more cream or powdered sugar as needed to reach your desired consistency.
Tips for the Best Cupcakes
- Use room temperature ingredients for the best texture.
- Don’t overmix the batter—stir just until everything is combined.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
Frequently Asked Questions
Can I use milk instead of buttermilk?
Yes! Combine 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes.
Can I make these cupcakes ahead of time?
Absolutely. Bake a day in advance and store unfrosted cupcakes at room temp, or refrigerate frosted ones.
How should I store leftover cupcakes?
Unfrosted: Airtight container, room temp, 2 days.
Frosted: Refrigerated, enjoy within 3–4 days.
Can I freeze cupcakes?
Yes! Wrap unfrosted cupcakes individually in plastic and freeze up to 3 months. For frosted, freeze first, then wrap and store.
Why are my cupcakes dense?
Overmixing or adding too much flour can cause dense cupcakes. Spoon and level your flour carefully.
How do I add more flavor?
Try almond extract, vanilla bean paste, or a little lemon or orange zest.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour and make sure other ingredients (like baking powder) are GF.
Can I make a cake instead of cupcakes?
Definitely. Use an 8-inch or 6-inch cake pan and adjust the baking time to 25–30 minutes.
What’s the best frosting for these cupcakes?
Buttercream is classic, but you can also use cream cheese frosting or whipped topping for a lighter option.
Recommended Tools
- Stand mixer or hand mixer
- 12-cup muffin tin
- Wire cooling rack
- Piping bag and tips (optional for frosting)
Classic Vanilla Cupcakes with Buttercream Frosting
Ingredients
For Vanilla Cupcakes
- 1¼ cup all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
For Buttercream Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tbsp heavy cream or milk (for desired consistency)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
For the Cupcakes
- Prepare Dry IngredientsIn a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and SugarIn a separate bowl or the bowl of a stand mixer, beat together softened butter and sugar on medium-high speed for about 5 minutes, until the mixture is thick and fluffy.
- Add Eggs and VanillaBeat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and scrape down the sides of the bowl as needed.
- Combine with Buttermilk and Flour MixtureReduce the mixer speed to medium. Gradually add the flour mixture in three parts, alternating with 1/2 cup buttermilk. Beat well between additions until the batter is smooth and combined.
- Fill and BakeLine a 12-cup muffin tin with cupcake liners and fill each about 2/3 full with batter. Bake in the center of the oven at 350˚F (175˚C) for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- CoolAllow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Buttercream Frosting
- In a medium bowl, beat softened butter until smooth.
- Gradually add powdered sugar and continue beating on low speed.
- Add vanilla extract and a pinch of salt.
- Add heavy cream or milk 1 tablespoon at a time until you reach your desired consistency.
- Increase speed to high and beat until the frosting is light and fluffy, about 3 minutes.
Notes
Tips for Perfect Vanilla Cupcakes
- Use Room Temperature Ingredients: Ensures a smoother batter and fluffier cupcakes.
- Don’t Overmix: Once the flour is added, mix just until combined to avoid dense cupcakes.
- Buttermilk for Moisture: Adds moisture and flavor. If you don’t have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar.
- Cool Completely Before Frosting: Frosting will melt if cupcakes aren’t completely cooled.
- Customize the Frosting: Add food coloring or flavored extracts to make these cupcakes fit any occasion.
