Vanilla cupcakes with buttercream frosting are the kind of treat that never goes out of style. They’re soft, light, and carry that warm, comforting vanilla flavor that everyone loves. The creamy buttercream adds a rich, fluffy finish that makes each bite feel special.
Whether you’re baking for a birthday, a brunch, or just because, these cupcakes hit the sweet spot. Best of all, they’re easy to make with simple pantry ingredients and a few smart tips.
Vanilla Cupcakes With Buttercream Frosting the Ultimate Treat – Simple, Soft, and Sweet
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high for 2–3 minutes, until pale and fluffy. This step builds structure and lightness.
- Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla until smooth.
- Alternate dry and wet: On low speed, add half the dry ingredients, then the buttermilk and oil, then the remaining dry ingredients. Mix just until combined. Do not overmix.
- Portion the batter: Divide evenly among liners, filling each about 2/3 full. A cookie scoop helps keep portions even.
- Bake: Bake 16–20 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs. Avoid overbaking.
- Cool completely: Let cupcakes cool in the pan for 5 minutes, then move to a wire rack to cool fully before frosting.
- Make the frosting: Beat softened butter on medium-high for 2 minutes until creamy. Add 3 cups of sifted powdered sugar, vanilla, a pinch of salt, and 2 tbsp cream. Beat on low to combine, then on high for 2–3 minutes until fluffy. Adjust with more sugar for thickness or more cream for softness. Taste and add a touch more salt if needed to balance sweetness.
- Frost and decorate: Use a piping bag with a star tip for a classic swirl, or spread with a knife for a rustic look. Add sprinkles or your favorite topper.
Why This Recipe Works
Room-temperature ingredients help the batter come together smoothly, creating a tender crumb. Creaming the butter and sugar properly whips air into the batter, which gives the cupcakes a light texture. Buttermilk (or milk with a little vinegar) keeps the cupcakes moist without being heavy. A mix of vanilla extract and a pinch of salt balances sweetness and brings out the classic flavor.
And the frosting uses the right ratio of butter to sugar, so it’s silky, pipeable, and not overly sweet.
Ingredients
- For the cupcakes:
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract (or 1 tsp vanilla paste)
- 1/2 cup (120 ml) buttermilk, room temperature (see alternative below)
- 2 tbsp neutral oil (canola or vegetable) for extra moisture
- For the buttercream frosting:
- 1 cup (230 g) unsalted butter, softened to room temperature
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 2–3 tbsp heavy cream or milk
- 2 tsp pure vanilla extract
- Pinch of fine salt, to taste
- Optional toppers: Sprinkles, fresh berries, shaved chocolate, or a dusting of cinnamon
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Combine dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high for 2–3 minutes, until pale and fluffy.
This step builds structure and lightness.
- Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla until smooth.
- Alternate dry and wet: On low speed, add half the dry ingredients, then the buttermilk and oil, then the remaining dry ingredients. Mix just until combined.
Do not overmix.
- Portion the batter: Divide evenly among liners, filling each about 2/3 full. A cookie scoop helps keep portions even.
- Bake: Bake 16–20 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs. Avoid overbaking.
- Cool completely: Let cupcakes cool in the pan for 5 minutes, then move to a wire rack to cool fully before frosting.
- Make the frosting: Beat softened butter on medium-high for 2 minutes until creamy.
Add 3 cups of sifted powdered sugar, vanilla, a pinch of salt, and 2 tbsp cream. Beat on low to combine, then on high for 2–3 minutes until fluffy. Adjust with more sugar for thickness or more cream for softness.
Taste and add a touch more salt if needed to balance sweetness.
- Frost and decorate: Use a piping bag with a star tip for a classic swirl, or spread with a knife for a rustic look. Add sprinkles or your favorite topper.
Storage Instructions
- Room temperature: Unfrosted cupcakes keep well, covered, for up to 2 days. Frosted cupcakes can sit out for about 8 hours if your kitchen is cool.
- Refrigerator: Store frosted cupcakes in an airtight container for 3–4 days.
Bring to room temperature before serving so the buttercream softens.
- Freezer: Freeze unfrosted cupcakes, well-wrapped, for up to 2 months. Thaw at room temperature, then frost. Buttercream can be frozen up to 2 months; thaw in the fridge and rewhip.
Why This is Good for You
These cupcakes are about more than a sugar rush. Portion size is built-in, which helps with mindful enjoyment. Real butter and eggs provide richness and satisfaction, so a single cupcake can feel like a complete treat. Homemade means control—you can keep the frosting from being overly sweet, use quality vanilla, and skip additives.
And there’s a simple happiness in baking and sharing that feeds the soul as much as the appetite.
What Not to Do
- Don’t overmix the batter. It leads to dense, tough cupcakes.
- Don’t use cold ingredients. Cold butter and eggs prevent proper aeration and emulsification.
- Don’t overbake. Dry cupcakes often come from just a few extra minutes in the oven.
- Don’t skip the salt. A pinch sharpens flavor and balances sweetness.
- Don’t add all the milk at once to the frosting. Start small to control texture.
Alternatives
- Dairy-free: Use plant-based butter sticks and non-dairy milk (oat or almond). Choose a dairy-free buttermilk swap by mixing 1/2 cup non-dairy milk with 1 1/2 tsp vinegar and resting for 5 minutes.
- Gluten-free: Substitute a 1:1 gluten-free all-purpose blend that contains xanthan gum. Let the batter rest 10 minutes before baking to hydrate the flour.
- Flavor twists: Add 1 tsp almond extract, stir in lemon zest, or fold in mini chocolate chips.
- Frosting variations: Beat in 2–3 tbsp cocoa powder for chocolate buttercream, or 2 tbsp strawberry jam for a pink, fruity swirl.
- No buttermilk on hand: Mix 1/2 cup milk with 1 1/2 tsp white vinegar or lemon juice.
Let stand 5 minutes and use as directed.
- Lower sweetness: Use 3 cups powdered sugar and a pinch more salt in the frosting, and add an extra teaspoon of cream for smoothness.
FAQ
How do I get a domed cupcake top?
Make sure your baking powder is fresh, fill liners about 2/3 full, and bake in a fully preheated oven. Avoid opening the oven door early. Proper creaming of butter and sugar also helps with lift.
Why are my cupcakes dense or gummy?
Overmixing is the usual culprit.
Mix only until the flour disappears. Also check that your butter was truly softened and your leaveners are within date.
Can I make the cupcakes ahead?
Yes. Bake a day ahead, cool, and store covered at room temperature.
Frost right before serving, or refrigerate frosted cupcakes and bring to room temp before eating.
How can I make the buttercream less sweet?
Use the lower end of powdered sugar, add an extra pinch of salt, and beat in 1–2 tablespoons of cream cheese for tang without overpowering the vanilla.
Can I color the frosting?
Absolutely. Gel food coloring works best because it won’t thin the frosting. Add a little at a time until you reach your desired shade.
What piping tip should I use?
A large open star tip (like 1M) creates the classic swirl.
A round tip gives a smooth, modern look. Both work well with this buttercream.
How do I know when they’re done?
The tops should spring back when gently pressed, and a toothpick should come out clean or with a few moist crumbs. If it’s wet, bake another minute and check again.
Can I make mini or jumbo cupcakes?
Yes.
For minis, bake 10–12 minutes. For jumbo, bake 22–25 minutes. Keep an eye on them and use the same doneness cues.
Why did my frosting turn grainy?
Powdered sugar may not have been sifted, or the butter was too cold.
Let the frosting sit for 10 minutes, then beat again. A splash of cream can help smooth it out.
Can I reduce the butter?
For a lighter frosting, replace 2–3 tablespoons of butter with cream cheese or use a Swiss meringue buttercream for a silkier, less sweet option.
In Conclusion
Vanilla cupcakes with buttercream frosting are a guaranteed crowd-pleaser, and they’re simple enough for any day of the week. With a few easy techniques and pantry staples, you can bake cupcakes that are soft, flavorful, and beautifully topped.
Keep your ingredients at room temperature, don’t overmix, and trust your doneness cues. Then swirl on that creamy frosting, add a sprinkle, and enjoy a classic treat done right.
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