Vanilla Cupcakes with Buttercream Frosting
Indulge in the timeless charm of homemade Vanilla Cupcakes with Buttercream Frosting, a classic treat that’s perfect for any celebration or sweet craving. These cupcakes boast a soft, fluffy texture and rich vanilla flavor, achieved with a simple yet effective combination of pantry staples like all-purpose flour, creamy unsalted butter, and aromatic vanilla extract. Topped with a decadent buttercream frosting – whipped to perfection with powdered sugar, cream, and a hint of salt for balance – every bite is a luxurious delight. Whether you're whipping them up for a birthday party or an afternoon snack, this easy recipe delivers bakery-quality results in just under 40 minutes. Perfectly portioned for 12 servings, these cupcakes are a crowd-pleaser and an essential addition to your dessert rotation.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 1 cup Unsalted butter (for frosting)
- 4 cups Powdered sugar
- 1.5 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
- 0.25 teaspoon Salt (for frosting)
Instructions
Preheat your 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. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting: In a large bowl, beat the butter on high speed with an electric mixer until creamy, about 2 minutes.
Gradually add the powdered sugar, beating on low speed until combined. Add the vanilla extract, heavy cream, and salt.
Increase the mixer speed to high and beat for 3 minutes until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, top them with the buttercream frosting as desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 57.5 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
