Go Back
Fluffy Vanilla Cupcakes with Buttercream

Fluffy Vanilla Cupcakes with Buttercream

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 2.5 cups all-purpose flour spooned and leveled
  • 1.5 cups granulated sugar
  • 3.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup 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 unsalted butter softened to room temperature
  • 3.5 cups powdered sugar sifted
  • 0.5 cup heavy cream or whole milk at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch salt optional, to balance sweetness

Equipment

  • Muffin tin
  • Paper liners
  • Large mixing bowl
  • Electric mixer
  • Medium Bowl
  • Wire rack
  • Offset spatula
  • Piping bag

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup thoroughly.
  2. 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
  3. 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
  4. 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
  5. 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.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
  8. 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.
  9. 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
  10. 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
  11. Once the cupcakes are completely cool, generously frost them using an offset spatula or a piping bag fitted with your favorite tip.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, refrigerate for up to 3-4 days. Unfrosted cupcakes can be frozen for up to 1 month.
QR Code linking back to recipe