These cupcakes are simple, but they're not boring. In fact, vanilla cupcakes are one of the easiest recipes to get wrong because every ingredient matters. Too much of this or that, and they can turn out dry, dense, or too sweet from the amount of frosting. This recipe aims for the sweet spot: fluffy but sturdy cupcakes with a rich vanilla flavor and a classic buttercream that pipes beautifully.
The cupcake recipe is my favorite butter cake, the one I've been making for decades and use for other recipes, like the dulce de leche cake and the cutest frosted cupcakes for Easter.
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A vintage classic
These cupcakes are rich enough to stand on their own. With the buttercream, they become a whole dessert.
I was looking for an old-fashioned classic recipe, so I used this vanilla butter cake recipe for the small cakes and a simple vanilla buttercream for the topping. Both classics that everyone loves.
You can control the sweetness level of the overall cupcake by using more or less frosting. Plus, homemade cupcakes always taste fresher and more flavorful than store-bought alternatives.
Testing Notes
Room temperature ingredients matter. Eggs and butter at room temperature incorporate into the batter much more smoothly and give you a more uniform crumb. Cold eggs can cause the batter to look slightly curdled; it usually bakes out fine, but room temp is better insurance.
Don't fill cupcake pans more than ¾ of their capacity to avoid overflow. The batter needs space to grow and dome without spilling.
Using paper liners is the norm. But you can also grease the cupcake tin. The first option is traditional, less messy, and the easiest way to eat the cupcakes later, especially if serving them at a birthday, baby shower or gathering. If you don't use cupcake liners, you'll probably need plates and forks, and the mini cakes will not be easy to transport if needed.
I like to freeze them rather than refrigerate them, if not frosting and eating them in the first 2 days after baking them. I find the fridge makes the crumb denser and chewier, so I'd rather store them directly in the freezer.
Let the cupcakes cool completely before frosting. Or the buttercream will soften and start to melt and drip.
For the best flavor, eat them at a cool room temperature. Flavors are more muted when the cake is cold.
Steps to make the vanilla cupcakes
This is a butter cake, similar to a pound cake, so the batter is pretty straightforward for this type of cake.
Sift the flour mixture
It's essential as it incorporates air and builds on the creaming step to get a fluffy, tender cake crumb.
Use a spatula
Scrape the sides of the bowl regularly as you make the batter to ensure it's well integrated.
Also, even if you use an electric mixer, end with a spatula to make sure no flour spots remain in the bottom of the bowl.
Scoop portions
Using a large cookie scoop is the easiest way to divide the batter more evenly. And usually make less of a mess while doing so.
Don't fill over ¾ of the paper liner's capacity to prevent overflow.
Basic buttercream
It's very easy to make and lasts for a week in the fridge. Another flavor option is the white chocolate buttercream, which pairs fantastically well with vanilla.
Softened butter
Beat the butter on medium-high speed for several minutes until it's light and fluffy. This creates a smooth base for the buttercream and ensures it's airy and not dense.
Vanilla flavored
I like to use vanilla bean paste so the tiny seeds are seen throughout. You can experiment with different types of vanilla for a slightly different flavor.
Assembly
Even if piping is not your forte (it sure isn't mine!). It's pretty easy to frost these cupcakes.
Piping or pastry bag: I use disposable large pastry bags because they're fuss-free, and regular ones can be a pain to wash. I sometimes reuse disposable ones twice. If you have leftover buttercream, you can keep the bag in the fridge for a week, sometimes more.
Piping tips: There are two that I constantly reach for that are great for beginners: the round tip and the star tip. You can buy a decorating piping tip set that includes the most common ones.
Pipe or spoon?
Even though piping is prettier and usually makes for a more stunning cupcake, you can get great results by spooning buttercream, smoothing the sides and making a swirl at the top.
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Vanilla Cupcakes with Buttercream Frosting
Ingredients
For the cupcakes:
- ¾ cup unsalted butter, at room temperature
- 1 ¼ cups granulated sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract, or 1 ½ teaspoons vanilla paste
- 2 cups all-purpose or cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup whole milk, at room temperature
For the vanilla buttercream:
- 1 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla paste or extract
- pinch of salt
- 1-2 tablespoons heavy cream, if needed
Instructions
Make the cupcakes:
- Turn the oven to 350°F (180°C). Fill 12 cupcake or muffin tins with paper liners.
- In a large bowl, beat ¾ cup unsalted butter, softened, for 20-30 seconds, until creamy. Always beating, add 1 ¼ cups granulated sugar gradually and beat for 3-4 more minutes, until light and creamy.
- Add 3 eggs, one at a time, beating well each time. Add 2 teaspoons vanilla extract and mix everything well.
- Sift the dry ingredients (2 cups all-purpose or cake flour, 2 teaspoons baking powder, and ¼ teaspoon salt) and add them to the previous mixture in 3 parts, alternating with ¾ cup whole milk in 2 parts. This means you start and end with flour.
- Mix everything very well (I use a spatula) and if you use the electric beaters, do so at low speed; you do not want to beat much at this point as that will toughen the cake after it's baked.
- Divide the mixture evenly among the paper cups and bake for about 25 minutes, or until a cake tester or toothpick comes out dry.
- Let cool completely on a wire rack before frosting.
Make the basic buttercream:
- In a mixing bowl, beat 1 cup unsalted butter, softened, for 30-40 seconds, until creamy and smooth, using an electric mixer or stand mixer.
- Gradually add 2 cups powdered sugar, ½ cup at a time, and beat on low speed until well combined. Scrape down the sides of the bowl as needed.
- Add ½ teaspoon vanilla paste or extract and a pinch of salt. Beat on medium-low speed until the ingredients are fully incorporated. If needed to achieve a smooth and spreadable consistency, add 1-2 tablespoons heavy cream, one tablespoon at a time, while continuing to beat the mixture.
- Once all the ingredients are well combined and the desired consistency is achieved, increase the mixer speed to medium-high and beat the buttercream for an additional 2-3 minutes until it becomes light and fluffy.
- Taste the buttercream and adjust the sweetness or flavor if desired. You can add more powdered sugar for a sweeter taste or additional vanilla extract for more flavor.
- Transfer to a piping bag and pipe on top of the cooled cupcakes. Sprinkle with colored jimmies or sprinkles if you want to.
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