The search for the perfect Fluffy Vanilla Cupcakes with Buttercream ends here with this incredibly easy and delicious recipe, designed to bring a touch of homemade joy and sweetness to any occasion. This guide demystifies the art of creating light, airy vanilla cupcakes crowned with a luxuriously smooth buttercream, making it an accessible and rewarding baking project for everyone.
Key Ingredients for Fluffy Vanilla Cupcakes with Buttercream
For the Cupcakes:
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons pure vanilla extract
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 ½ cups powdered sugar, sifted
- ½ cup heavy cream or whole milk, at room temperature
- 1 ½ teaspoons pure vanilla extract
- Pinch of salt (optional, to balance sweetness)
How to Make Fluffy Vanilla Cupcakes with Buttercream
Prepare to be delighted by these Fluffy Vanilla Cupcakes with Buttercream, a recipe that guarantees tender, moist cupcakes and velvety smooth frosting with every bake. The simplicity of the steps belies the sophisticated flavor and texture, perfect for beginners and seasoned bakers alike. With a preparation time of approximately 30 minutes and a baking time of 18-22 minutes, you’ll have warm, inviting treats ready to enjoy in under an hour.
Step-by-Step Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup thoroughly. This crucial first step ensures even baking and easy removal of your delicious Fluffy Vanilla Cupcakes with Buttercream.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents and sugar evenly, which is key for achieving that signature fluffy texture.
Cream the Butter: Add the softened unsalted butter to the bowl with the dry ingredients. Using an electric mixer (handheld or stand mixer), beat on medium speed until the mixture resembles coarse crumbs, about 2-3 minutes. This process, known as “creaming,” helps to incorporate air into the batter, contributing significantly to the final lightness of your Fluffy Vanilla Cupcakes with Buttercream.
Incorporate Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, whole milk, and pure vanilla extract until well combined.
Combine Wet and Dry: With the mixer on low speed, gradually add the wet ingredients to the butter and flour mixture. Mix just until the batter is smooth and there are no visible streaks of flour. Be careful not to overmix, as this can lead to tough cupcakes. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.
Fill the Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise beautifully in the oven, creating that perfect dome for your Fluffy Vanilla Cupcakes with Buttercream.
Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The exact baking time will depend on your oven, so start checking around the 18-minute mark.
Cool the Cupcakes: Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting. This prevents the cupcakes from becoming soggy and ensures the buttercream doesn’t melt.
Prepare the Buttercream Frosting: While the cupcakes are cooling, make the buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer until it is light and fluffy, about 3-4 minutes.
Add Powdered Sugar and Liquid: Gradually add the sifted powdered sugar, about a cup at a time, alternating with the heavy cream or milk. Beat on low speed until each addition is incorporated, then increase the speed to medium-high and beat until the frosting is smooth and creamy. Add the vanilla extract and a pinch of salt, if using, and beat for another minute.
Frost the Cupcakes: Once the cupcakes are completely cool, generously frost them using an offset spatula or a piping bag fitted with your favorite tip. Enjoy your beautiful Fluffy Vanilla Cupcakes with Buttercream!
Why You’ll Love This Fluffy Vanilla Cupcakes with Buttercream
You will absolutely adore these Fluffy Vanilla Cupcakes with Buttercream for their impossibly light and tender crumb, a testament to simple ingredients treated with care. Unlike heavier, denser cakes, these cupcakes practically melt in your mouth, making them a joy to eat. Imagine biting into a cloud of vanilla perfection, complemented by the rich, dreamy embrace of homemade buttercream – it’s pure bliss!
Making these at home is not only incredibly satisfying but also a wonderfully cost-effective way to enjoy a gourmet dessert, saving you money compared to bakery prices. The subtle, pure vanilla flavor infused in both the cake and frosting creates a classic pairing that’s universally loved, offering a delightful contrast to overly complex or artificial-tasting treats. Give these Fluffy Vanilla Cupcakes with Buttercream a try; your taste buds will thank you!
Storing and Reheating Tips
For optimal freshness of your Fluffy Vanilla Cupcakes with Buttercream, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, it’s best to refrigerate them to prevent the buttercream from melting, especially in warmer climates. They will keep well in the refrigerator for up to 3-4 days.
If you plan to freeze your Fluffy Vanilla Cupcakes with Buttercream, it’s recommended to freeze the unfrosted cupcakes. Allow them to cool completely, then wrap each cupcake tightly in plastic wrap, followed by a layer of aluminum foil. Place them in a freezer-safe container or bag and freeze for up to 1 month. Thaw at room temperature for a few hours before frosting. Frosted cupcakes can also be frozen, but the buttercream may lose some of its shape upon thawing. To reheat, you can gently warm unfrosted cupcakes in a low oven (around 250°F or 120°C) for a few minutes, but they are typically best enjoyed at room temperature.
Final Thoughts
These Fluffy Vanilla Cupcakes with Buttercream are a testament to the magic of simple ingredients and gentle technique, promising pure delight in every bite. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe is sure to become a cherished go-to for its ease and delicious results. Dive in and experience the joy of baking these wonderful cupcakes for yourself!
Fluffy Vanilla Cupcakes with Buttercream
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 thoroughly.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 3.5 teaspoons baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the bowl with the dry ingredients. Using an electric mixer, beat on medium speed until the mixture resembles coarse crumbs, about 2-3 minutes.0.5 cup unsalted butter
- In a separate medium bowl, whisk together the room temperature eggs, whole milk, and pure vanilla extract until well combined.2 large eggs, 1 cup whole milk, 2 teaspoons pure vanilla extract
- With the mixer on low speed, gradually add the wet ingredients to the butter and flour mixture. Mix just until the batter is smooth and there are no visible streaks of flour. 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.
- Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
- In a large bowl, beat the softened unsalted butter with an electric mixer until it is light and fluffy, about 3-4 minutes.1 cup unsalted butter
- Gradually add the sifted powdered sugar, about a cup at a time, alternating with the heavy cream or milk. Beat on low speed until each addition is incorporated, then increase the speed to medium-high and beat until the frosting is smooth and creamy. Add the vanilla extract and a pinch of salt, if using, and beat for another minute.3.5 cups powdered sugar, 0.5 cup heavy cream or whole milk, 1.5 teaspoons pure vanilla extract, 1 pinch salt
- Once the cupcakes are completely cool, generously frost them using an offset spatula or a piping bag fitted with your favorite tip.