Description
These Vanilla Cupcakes with Buttercream Frosting are a classic, delightful treat perfect for any occasion. Moist and fluffy vanilla cupcakes paired with a creamy, sweet buttercream frosting make for an irresistible dessert that’s simple to bake and sure to please everyone.
Ingredients
Scale
Cupcakes
- 1 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup milk (room temperature)
Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2-3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prep Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt ensuring they are well combined for even texture.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the unsalted butter with the granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, then add the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely to prevent the frosting from melting.
- Prepare Buttercream: While cupcakes cool, beat the butter in a large bowl until creamy using an electric mixer.
- Add Powdered Sugar and Liquids: Gradually add powdered sugar, milk or cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth, fluffy, and spreadable.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more milk, or if too thin, add more powdered sugar until desired consistency is achieved.
- Frost Cupcakes: Once cupcakes are completely cool, pipe or spread the buttercream frosting over the cupcakes creatively or simply as desired for a delicious finish.
Notes
- Ensure ingredients like butter, eggs, and milk are at room temperature for the best batter consistency.
- Do not overmix the batter once the dry ingredients are added to avoid tough cupcakes.
- Use a toothpick test to check doneness before removing cupcakes from the oven.
- Buttercream frosting can be made a day ahead and stored in the refrigerator; bring to room temperature and re-whip before using.
- For variations, add food coloring or sprinkles to the frosting for a festive look.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
