Vanilla Cupcakes with Buttercream Frosting
by Feli Chic'Cuisine
These Vanilla Cupcakes with Buttercream Frosting are light, airy, and perfectly sweet, with a luscious, velvety frosting that’s impossible to resist. The soft, delicate texture of the cupcakes complements the rich, buttery frosting, making them a timeless treat that’s both simple and luxurious.
There’s something special about the smell of vanilla cupcakes baking - it fills the kitchen with warmth and excitement. Perfect for celebrations or simply as a homemade treat, this recipe is easy to follow and delivers consistently delicious results.
With basic ingredients and a straightforward method, these cupcakes are a joy to make. Follow along for the full recipe and some helpful tips to ensure they turn out perfect every time!
Why You’ll Love This Recipe
Easy to Make: No complicated steps - just simple ingredients and a straightforward method.
Light & Fluffy Texture: The right balance of ingredients ensures a soft and airy cupcake.
Perfectly Sweet Buttercream: Smooth, creamy, and rich, without being overly sweet.
Customizable: Add sprinkles, food coloring, or even a filling to make them your own!
If you enjoyed this, you may love: Vanilla Cupcakes with Lemon Icing
Why these Cupcakes are Special
Every recipe has a story, and this one is especially special to me. I made these Vanilla Cupcakes with Buttercream Frosting for my daughter’s birthday, wanting to create something both delicious and meaningful.
I wanted a treat that wasn’t just tasty but also reflected her bright and cheerful personality. Vanilla cupcakes felt like the perfect choice: classic, comforting, and loved by everyone.
A Recipe for Everyone
I hope this recipe brings as much joy to your home as it has to mine. Whether you’re baking for a birthday, a special occasion, or just because, these Vanilla Cupcakes with Buttercream Frosting are sure to put a smile on everyone’s face. And who knows? Maybe they’ll become a part of your family’s story too.
So, the next time you’re in the kitchen, remember that baking isn’t just about the ingredients or the technique - it’s about the love and memories you create along the way!
Baking Tips
✔️ Room Temperature Ingredients: Using room-temperature eggs, butter, and milk ensures smooth mixing and even baking.
✔️ Don’t Overmix: Overmixing the batter can result in dense, chewy cupcakes. Mix until just combined.
✔️ Test for Doneness: Insert a toothpick into a cupcake—if it comes out clean, they’re ready!
✔️ Cool Before Frosting: Frosting warm cupcakes can lead to a melted mess. Be patient!
Ways to Customize these Cupcakes
✔️ Add Sprinkles: Mix some into the batter for funfetti cupcakes!
✔️ Chocolate Twist: Swap 2 tablespoons of flour for cocoa powder for a chocolatey version.
✔️ Filled Cupcakes: Fill with jam, lemon curd, or Nutella for a surprise inside.
✔️ Flavored Frosting: Swap vanilla for almond, lemon, or even coffee extract.
Storage & Make-Ahead Tips
✔️At Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
✔️ In the Fridge: Frosted cupcakes stay fresh for up to 4 days. Bring to room temperature before eating.
✔️ Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting.
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️ "I made these for my niece’s birthday, and they were a hit! The texture was spot on, and I loved how the buttercream wasn’t overly sugary. Everyone at the party loved them!'' - Sarah
Vanilla Cupcakes with Buttercream Frosting Recipe
These cupcakes turn out absolutely perfect: soft, fluffy, and just the right amount of sweetness. The buttercream is silky smooth and perfectly creamy!
Prep. Time: 20 min. Baking Time: 20 min.
Cooling Time: 30 min. Total Time: ~1 h 10 min.
Serves: 12
Ingredients
For the Cupcakes:
100g unsalted butter, softened to room temperature
125g sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
200g plain (all-purpose) flour
2 teaspoons baking powder
1/4 teaspoon salt
125ml whole milk, at room temperature
For the Buttercream Frosting:
100g unsalted butter, softened to room temperature
200g powdered (icing) sugar, sifted
1–2 tablespoons whole milk
1 teaspoon vanilla extract
A pinch of salt (optional, to balance sweetness)
Method
Making the Cupcakes:
1. Start by preheating your oven to 180°C (160°C fan or 350°F). Line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined - be careful not to overmix, as this can lead to dense cupcakes.
Bake the Cupcakes:
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Making the Buttercream Frosting
7. In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, mixing on low speed to avoid a sugar cloud.
8. Once incorporated, add 1 tablespoon of milk and the vanilla extract. Beat on high speed for 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add another tablespoon of milk.
9. Once the cupcakes are completely cool, pipe or spread the buttercream onto the cupcakes using a piping bag or an offset spatula. For a decorative touch, you can use a star tip to create swirls or add sprinkles.
Enjoy!
Words of Wisdom to Remember:
If you want your children to be intelligent, read them fairy tales. If you want them to be more intelligent, read them more fairy tales. ― Albert Einstein
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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