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Vanilla Cupcakes With Buttercream Frosting the Ultimate Treat - Simple, Soft, and Sweet

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Combine dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla until smooth.
  5. 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.
  6. Portion the batter: Divide evenly among liners, filling each about 2/3 full. A cookie scoop helps keep portions even.
  7. 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.
  8. Cool completely: Let cupcakes cool in the pan for 5 minutes, then move to a wire rack to cool fully before frosting.
  9. 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.
  10. 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.