The aroma of freshly baked Vanilla Cupcakes with Buttercream wafting through your home is like a warm hug from the inside out. Imagine biting into a moist cupcake topped with velvety buttercream that dances on your taste buds and makes every worry melt away. Who could resist?
These delightful treats are more than just dessert; they’re a celebration! Whether it’s a birthday party or a Tuesday that needs cheering up, these little delights will bring joy to any occasion. My friends often say they can hear the cupcakes calling their names from the kitchen—who am I to deny them such sweet love?
Why You'll Love This Recipe
- These vanilla cupcakes are incredibly easy to make, even for beginners who may have flour on their face
- The flavor is rich yet light, making every bite a delightful experience
- Visually appealing with their fluffy tops and smooth frosting, they are sure to impress anyone you serve them to
- Perfect for birthdays or just because you deserve something sweet today!
Baking these cupcakes has led to some memorable moments! One time, my friends devoured an entire batch before I even got to take a picture for Instagram.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use high-quality flour for the best texture—no one likes a dry cupcake.
- Granulated Sugar: This adds sweetness and helps create that lovely golden crust on top.
- Baking Powder: Essential for those fluffy rises; make sure it’s fresh!
- Salt: Just a pinch enhances all the flavors beautifully.
- Unsalted Butter: Room temperature butter creates a creamy batter and rich flavor.
- Eggs: They help bind everything together; room temperature works best.
- Vanilla Extract: Pure vanilla extract is key for that classic flavor.
- Milk: Whole milk keeps your cupcakes moist and delicious.
For the Buttercream Frosting:
- Powdered Sugar: This gives your frosting that sweet and smooth finish—use it generously!
- Unsalted Butter: Again, use room temperature butter for easy mixing.
- Vanilla Extract: A splash of this magic ingredient elevates your frosting game.
- Heavy Cream or Milk: Adjust the consistency of your frosting based on preference—thicker or fluffier?
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Create the Batter: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in eggs one at a time followed by the vanilla extract. Mix until well combined; the batter should smell heavenly!
Sift Dry Ingredients: In another bowl, sift together flour, baking powder, and salt. Gradually add this mixture to your wet ingredients while alternating with milk.
Fill and Bake: Scoop the batter into your prepared muffin tin until about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
Create the Frosting: While the cupcakes cool down, prepare the buttercream by whipping together unsalted butter and powdered sugar until fluffy. Add heavy cream and vanilla until you reach desired consistency.
Frost Away: Once cooled completely, generously frost each cupcake using either a piping bag or simply slather it on with a spatula!
Now sit back and watch as everyone enjoys these charming little Vanilla Cupcakes with Buttercream. You’ll be their hero today!
You Must Know
- Vanilla Cupcakes with Buttercream are a delightful treat that brings joy to any occasion
- The aroma of fresh vanilla wafting through your kitchen is irresistible, and the fluffy texture paired with creamy buttercream is pure bliss
- Perfect for birthdays, celebrations, or just because!
Perfecting the Cooking Process
Start by preheating your oven to 350°F. Mix the dry ingredients separately before creaming the butter and sugar together. This sequence ensures an even rise and perfect texture.
Add Your Touch
Feel free to swap vanilla extract with almond or lemon zest for a unique flavor twist. You can also fold in chocolate chips for an extra sweet surprise!
Storing & Reheating
Store cooled cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze, then allow to come to room temperature before serving.
Chef's Helpful Tips
- Always use room temperature ingredients for better emulsification
- Sifting flour prevents lumps and ensures a lighter cupcake
- Don’t overmix the batter; it can lead to dense cupcakes that won’t rise properly
Baking these Vanilla Cupcakes with Buttercream always reminds me of my cousin’s birthday party, where they disappeared faster than we could count!
FAQ
What makes the best buttercream for Vanilla Cupcakes with Buttercream?
The ideal buttercream is light, fluffy, and perfectly sweetened to enhance the vanilla flavor.
Can I use whole wheat flour in this recipe?
Yes, but it may alter the texture; consider mixing with all-purpose flour for balance.
How do I achieve a perfect dome on my cupcakes?
Fill cupcake liners about two-thirds full and bake them without opening the oven door early on.
Vanilla Cupcakes with Buttercream
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
Description
Indulge in these fluffy vanilla cupcakes topped with rich buttercream frosting, perfect for any celebration or sweet craving. Their irresistible flavor and delightful texture will leave everyone wanting more.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup whole milk
- For the Buttercream Frosting:
- 2 cups powdered sugar
- ½ cup unsalted butter, room temperature
- 2 tsp vanilla extract
- 2 tbsp heavy cream or milk
Instructions
- 1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 3. Beat in eggs one at a time, followed by vanilla extract until well mixed.
- 4. In another bowl, sift together flour, baking powder, and salt. Gradually add to wet mixture alternately with milk.
- 5. Fill liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- 6. For frosting, whip together unsalted butter and powdered sugar until fluffy. Add cream and vanilla to reach desired consistency.
- 7. Once cooled, frost each cupcake generously.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg
