Quick and Delicious Vanilla Cupcakes with Buttercream Topping
These classic vanilla cupcakes are the epitome of a perfect dessert—light, fluffy, and topped with a rich, creamy buttercream frosting. Whether you’re celebrating a birthday, hosting a party, or simply treating yourself, these cupcakes are guaranteed to be a hit.
The secret to their soft texture lies in the combination of all-purpose flour and just the right amount of baking powder, ensuring they rise beautifully every time. The vanilla flavor is prominent yet delicate, making these cupcakes versatile enough to pair with any frosting or topping of your choice.
The buttercream frosting is a standout, made with unsalted butter whipped to perfection and just enough powdered sugar to achieve that ideal level of sweetness. A splash of vanilla extract enhances the flavor, while a few tablespoons of heavy cream create a smooth, pipeable consistency.
These cupcakes are not only delicious but also incredibly easy to make, with minimal prep time and straightforward instructions. Whether you’re a seasoned baker or a beginner, you’ll find this recipe simple to follow. Customize the frosting with food coloring or sprinkles for a festive touch, or keep it classic with a pure vanilla finish.
Perfect for any occasion, these cupcakes are sure to become a staple in your baking repertoire. Enjoy them fresh out of the oven or store them for later—they’re always a crowd-pleaser.
Additional Tips:
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best mixing and texture.
- Don’t Overmix: Be careful not to overmix the batter once the dry ingredients are added, as this can make the cupcakes dense.
- Frosting Variations: Add food coloring or flavor extracts to the buttercream frosting to customize the cupcakes to your liking.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be stored in the refrigerator for up to 3 days.
Quick and Delicious Vanilla Cupcakes with Buttercream Topping
Equipment
- 12-Cup Muffin Tin
- Cupcake Liners
- mixing bowls
- Electric Mixer
- Spatula
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
For the Cupcakes:
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, Softened
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 cup Whole Milk
For the Buttercream Frosting:
- 1 cup Unsalted Butter, Softened
- 3 cups Powered Sugar
- 2 teaspoons Vanilla Extract
- 3 tablespoons Heavy Cream or Milk
- Pinch of Salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Alternate dry ingredients and milk: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fill and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- Make the buttercream frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla extract, heavy cream, and a pinch of salt, then increase the mixer speed to medium-high and beat until light and fluffy, about 2-3 minutes.
- Frost the cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Decorate with sprinkles or other toppings as desired.
- Serve and enjoy: These cupcakes are best enjoyed fresh, but they can be stored for later as mentioned in the tips.