Go Back
Vanilla Cupcake with White Buttercream Frosting and Candy Corn

Classic Vanilla Cupcakes with Buttercream Frosting

Jana Rae
Enjoy these moist and fluffy vanilla cupcakes with creamy buttercream frosting! Simple ingredients and easy steps make this the best recipe for 12 perfect cupcakes. Great for any occasion
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 220 kcal

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 Ingredients
    In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set aside.
  • Cream Butter and Sugar
    In 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 Vanilla
    Beat 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 Mixture
    Reduce 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 Bake
    Line 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.
  • Cool
    Allow 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

  1. Use Room Temperature Ingredients: Ensures a smoother batter and fluffier cupcakes.
  2. Don’t Overmix: Once the flour is added, mix just until combined to avoid dense cupcakes.
  3. Buttermilk for Moisture: Adds moisture and flavor. If you don’t have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar.
  4. Cool Completely Before Frosting: Frosting will melt if cupcakes aren’t completely cooled.
  5. Customize the Frosting: Add food coloring or flavored extracts to make these cupcakes fit any occasion.
 

The serving size for the KCal is 220 and this is for 1 cupcake without the frosting.

Keyword buttercream frosting, classic vanilla cupcakes, easy cupcake recipe, fall baking,, fall dessert, fluffy cupcakes, homemade cupcakes, moist cupcakes, simple cupcake recipe, vanilla cupcakes