Vanilla Cupcakes with Buttercream Frosting
These from-scratch vanilla cupcakes have a soft crumb and a rich vanilla flavor topped with a creamy, fluffy American-style buttercream. Made with the classic creaming method, they work for beginners and experienced bakers alike.
Servings 12 cupcakes
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.
Notes
Make ahead: The cupcakes can be kept for 1 or 2 days in an airtight container at room temperature, or frozen for a month. Always cover them well (I use plastic wrap and Ziploc bags or airtight containers) to prevent dryness. The buttercream can be kept in the fridge in an airtight container or the piping bag you'll use for a week. Make sure you wrap the bag in plastic to avoid dryness.
