Classic Vanilla Cupcakes Recipe with Buttercream Frosting
If you’re looking for a simple and classic vanilla cupcake recipe, this one is a must-try! Perfect for birthdays, celebrations, or just because, these vanilla cupcakes are light, fluffy, and topped with a creamy buttercream frosting. Plus, they’re easy to make with everyday ingredients.
Ingredients for Vanilla Cupcakes
These vanilla cupcakes require only a few ingredients you likely already have on hand: flour, butter, sugar, eggs, buttermilk, baking powder, salt, and vanilla.
Steps to Make Vanilla Cupcakes
- Prepare the dry ingredients.
- Cream the butter and sugar.
- Add the eggs and vanilla.
- Alternate adding buttermilk and the flour mixture.
- Fill, bake, and cool!
Buttercream Frosting Recipe
The classic buttercream frosting for these cupcakes is made with butter, powdered sugar, vanilla extract, and a bit of cream for that perfect, fluffy texture.
Tips for Best Results
To make sure your cupcakes turn out perfectly, use room temperature ingredients, avoid overmixing, and let them cool fully before adding the frosting.
Enjoy these classic vanilla cupcakes with a cup of tea or coffee, and share with friends and family—they’re sure to be a hit!
Frequently Asked Questions
1. Can I use milk instead of buttermilk?
Yes, if you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and it’s ready to use!
2. Can I make these cupcakes ahead of time?
Absolutely! These vanilla cupcakes can be made a day in advance. Store them in an airtight container at room temperature. If they’re frosted, store them in the refrigerator.
3. How should I store leftover cupcakes?
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated and enjoyed within 3-4 days.
4. Can I freeze these cupcakes?
Yes, you can freeze both unfrosted and frosted cupcakes. For unfrosted cupcakes, wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before frosting. If freezing frosted cupcakes, flash-freeze them first, then wrap individually and store in an airtight container.
5. How can I make these cupcakes more moist?
The buttermilk in this recipe adds moisture, but to make them even more tender, avoid overmixing the batter once the flour is added. Mixing too much can lead to denser cupcakes.
6. What kind of frosting works best with these cupcakes?
Buttercream frosting is a classic choice, as it pairs perfectly with the vanilla flavor. You can also try cream cheese frosting or a whipped topping for a lighter option.
7. Can I use this recipe to make a cake instead of cupcakes?
Yes, this recipe can be used to make a small 6-inch cake. Adjust the baking time to 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Why did my cupcakes turn out dense?
Dense cupcakes can be caused by overmixing the batter or by using too much flour. Make sure to measure flour correctly by spooning it into your measuring cup and leveling it off with a knife.
9. How can I add more flavor to these cupcakes?
You can enhance the flavor by adding a teaspoon of almond extract or by stirring in some vanilla bean paste for a richer vanilla flavor. Fresh lemon or orange zest also adds a nice twist!
10. Can I make these cupcakes gluten-free?
Yes, you can use a 1:1 gluten-free baking flour in place of the all-purpose flour. Be sure to check that other ingredients, like baking powder, are gluten-free as well.
Recommended Tools and Equipment
- 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.
