Vanilla Cupcakes with Sweet Buttercream Frosting are a timeless treat, perfect for any occasion, offering a delightful and achievable baking project for home cooks. This straightforward recipe ensures you can easily create moist, fluffy vanilla cupcakes crowned with a gorgeously smooth and sweet buttercream, making it a go-to for birthdays, celebrations, or just a Tuesday.
Key Ingredients for Vanilla Cupcakes with Sweet Buttercream Frosting
For the Vanilla Cupcakes:
- 2 ¼ cups (280g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- 2 teaspoons pure vanilla extract
For the Sweet Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, sifted
- ¼ cup (60ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional, to balance sweetness)
How to Make Vanilla Cupcakes with Sweet Buttercream Frosting
Get ready to bake perfection! These Vanilla Cupcakes with Sweet Buttercream Frosting are incredibly easy to whip up, resulting in a delightfully tender crumb and a supremely satisfying, melt-in-your-mouth buttercream. The entire process, from mixing to frosting, takes approximately 1 hour and 30 minutes, making it a wonderfully rewarding way to spend an afternoon.
Step-by-Step Instructions
For the Vanilla Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease and flour each cup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.
- Add Butter: Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed (or a pastry blender), mix until the mixture resembles coarse crumbs. This step helps to create a tender cupcake texture.
- Incorporate Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, whole milk, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients in three additions, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Scrape down the sides and bottom of the bowl as needed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
For the Sweet Buttercream Frosting:
- Cream Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar, one cup at a time, mixing on low speed until each addition is incorporated. Scrape down the sides of the bowl as needed. The mixture will be thick and crumbly at this stage.
- Add Liquid and Vanilla: Add the heavy cream (or milk) and vanilla extract. Increase the mixer speed to medium-high and beat for another 3-5 minutes until the frosting is smooth, creamy, and well combined. If the frosting is too thick, add a teaspoon more cream at a time; if it’s too thin, add a tablespoon more confectioners’ sugar. Add a pinch of salt if desired to cut the sweetness.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the buttercream frosting onto each cupcake using your favorite piping tip or a spatula.
Why You’ll Love This Vanilla Cupcakes with Sweet Buttercream Frosting
There’s something undeniably comforting and joyous about these Vanilla Cupcakes with Sweet Buttercream Frosting. Their main feature is the perfect balance of a moist, fluffy vanilla cake and a rich, melt-in-your-mouth sweet buttercream, creating a classic flavor combination that’s universally loved. Making these at home is not only incredibly satisfying but also significantly more budget-friendly than purchasing from a bakery, allowing you to enjoy premium taste without the premium price tag. The simple elegance of the vanilla flavor and the creamy frosting makes them a delightful canvas for sprinkles, fresh fruit, or even a drizzle of chocolate.
These cupcakes are a delightful alternative to richer, more complex desserts like chocolate lava cakes, offering a lighter yet equally enjoyable indulgence. They evoke a sense of nostalgia and are perfect for sharing smiles and sweet moments. Don’t just dream about that perfect cupcake; bring the joy of homemade baking into your kitchen and whip up a batch of these delightful Vanilla Cupcakes with Sweet Buttercream Frosting today. They’re guaranteed to be a hit!
Storing and Reheating Tips
Storing Vanilla Cupcakes with Sweet Buttercream Frosting:
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes with buttercream frosting can also be stored at room temperature for up to 2 days, provided your kitchen isn’t excessively warm. The butter in the frosting will soften in heat.
- Refrigeration: For longer storage, or in warmer climates, refrigerated cupcakes will stay fresh for up to 4-5 days. Store them in an airtight container.
- Freezing: To freeze unfrosted cupcakes, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Frosted cupcakes are best frozen individually on a baking sheet until firm, then transferred to a freezer-safe container to prevent the frosting from getting smushed.
Reheating or Thawing:
- Thawing Frosted Cupcakes: Remove frozen frosted cupcakes from the freezer and let them thaw at room temperature for several hours (or overnight if from frozen). Avoid thawing in the microwave, as it can make the cake gummy.
- Room Temperature Cupcakes: If refrigerated, let cupcakes sit at room temperature for about 30 minutes before serving to allow the cake to regain its optimal texture.
Final Thoughts
These Vanilla Cupcakes with Sweet Buttercream Frosting are a testament to the beauty of simple, classic baking that brings immense joy. We encourage you to try this recipe; the sweet reward of a homemade cupcake is truly worth the effort!
Vanilla Cupcakes with Sweet Buttercream Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease and flour each cup.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt.2.25 cups all-purpose flour, 1.5 cups granulated sugar, 1 tablespoon baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on low speed (or a pastry blender), mix until the mixture resembles coarse crumbs. This step helps to create a tender cupcake texture.0.5 cup unsalted butter
- In a separate medium bowl, whisk together the room temperature eggs, whole milk, and vanilla extract until well combined.2 large eggs, 1 cup whole milk, 2 teaspoons pure vanilla extract
- Gradually add the wet ingredients to the dry ingredients in three additions, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Scrape down the sides and bottom of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.1 cup unsalted butter
- Gradually add the sifted confectioners’ sugar, one cup at a time, mixing on low speed until each addition is incorporated. Scrape down the sides of the bowl as needed. The mixture will be thick and crumbly at this stage.3 cups confectioners’ sugar
- Add the heavy cream (or milk) and vanilla extract. Increase the mixer speed to medium-high and beat for another 3-5 minutes until the frosting is smooth, creamy, and well combined. If the frosting is too thick, add a teaspoon more cream at a time; if it’s too thin, add a tablespoon more confectioners’ sugar. Add a pinch of salt if desired to cut the sweetness.0.25 cup heavy cream or whole milk, 1 teaspoon pure vanilla extract, 1 pinch salt
- Once the cupcakes are completely cool, spread or pipe the buttercream frosting onto each cupcake using your favorite piping tip or a spatula.