Description
Bake truly moist, fluffy Classic Vanilla Buttercream Cupcakes with dreamy homemade frosting. Simple for home bakers, a comforting sweet treat for all.
Ingredients
- All-purpose flour: 1 ½ cups (180g) – For structure and tenderness.
- Granulated sugar: 1 cup (200g) – Sweetness and moisture.
- Baking powder: 1 ½ teaspoons – Leavening for a fluffy texture.
- Baking soda: ½ teaspoon – Additional leavening, especially with acidic ingredients.
- Salt: ¼ teaspoon – Balances sweetness and enhances flavor.
- Unsalted butter (softened): For cupcakes: ½ cup (113g); For buttercream: 1 cup (226g) – Richness and tenderness in the cake, creamy base for buttercream.
- Eggs (room temperature): 2 large – Binds ingredients, adds richness and lift.
- Whole milk (room temperature): ½ cup (120ml) – Moisture, tender crumb.
- Vanilla extract (good quality): 1 teaspoon for cupcakes, 2 teaspoons for buttercream – The star flavor for both cake and buttercream.
- Powdered sugar (confectioners’ sugar): 3-4 cups (360-480g) – Essential for smooth, stable buttercream.
Instructions
- Preheat Oven & Line Pan: Preheat oven to 350°F (175°C). Prepare your pan by lining 12-15 standard muffin cups with paper liners.
- Whisk Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the ½ cup softened butter until it’s pale and airy. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, scraping down the bowl after each addition. Then beat in the 1 teaspoon vanilla extract. The mixture might look slightly curdled, which is perfectly fine.
- Alternate Dry and Wet: Add half of the dry ingredients to the butter mixture, mix briefly. Then add half of the milk, mix briefly. Repeat this process, starting and ending with the dry ingredients. Be careful not to overmix; just combine until no streaks of flour remain.
- Fill Liners: Spoon batter into the prepared liners, filling them about 2/3 full.
- Bake Cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cupcakes will be golden and spring back when lightly touched.
- Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely (30-60 minutes). This is crucial before frosting.
- Make Classic Vanilla Buttercream: In a clean, large bowl, beat the 1 cup softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, alternating with splashes of milk (starting with 1-2 tablespoons) and the 2 teaspoons vanilla extract. Beat until light, fluffy, and smooth (5-7 minutes). Beat for an extra minute or two at medium-high speed to get it super airy.
- Frost Cupcakes: Once cupcakes are completely cool, frost using a spatula or piping bag.
Notes
- Optional Add-ins & Swaps:
- For an extra moist crumb, swap ¼ cup of milk for sour cream or buttermilk in the cupcakes.
- Add a tiny dash (¼ teaspoon) of almond extract for a sophisticated flavor twist in the buttercream.
- Use food coloring for festive buttercream designs.
- For dietary adjustments, use dairy-free milk and butter (check leavening if using alternative milks).
- For an extra vanilla punch, add a teaspoon of vanilla bean paste to either the cupcake batter or the classic vanilla buttercream.
- To make chocolate cupcakes, substitute ¼ cup of the all-purpose flour with unsweetened cocoa powder.
- Texture Adjustments for Buttercream:
- For stiffer buttercream, add a little more powdered sugar, one tablespoon at a time.
- For thinner buttercream, add a touch more milk, a teaspoon at a time.
- Troubleshooting:
- Dense cupcakes? You might have overmixed the batter or used cold ingredients. Ensure everything is at room temperature!
- Greasy buttercream? Ensure butter isn’t too warm. If it’s too soft, pop it in the fridge for 10-15 minutes, then re-whip.
- Buttercream looks curdled? Keep beating! It usually comes together into a smooth, creamy texture with continued mixing. A tiny bit of extra powdered sugar can sometimes help stabilize it.
- Storage:
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temperature before serving for best taste and texture.
- Freeze unfrosted cupcakes for up to 2-3 months. Thaw at room temperature, then frost.
- Buttercream can be made ahead and stored in the fridge for a week, or freezer for a month. Re-whip briefly before use.
- Technique Tips:
- For ultra-smooth buttercream, sift your powdered sugar to remove any lumps.
- Don’t skimp on creaming the butter and sugar for the cupcakes; this incorporates air for a light and tender crumb.
- Ensure all cold ingredients (eggs, milk) are at room temperature for better emulsification.
- For a richer vanilla flavor, consider adding the scraped seeds of half a vanilla bean to your buttercream.
- Dietary Notes (Adaptations):
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Dairy-Free: Substitute butter with a dairy-free baking stick and milk with a plant-based milk.
- Food Safety: Ensure eggs are fresh. Do not eat raw batter.
- Nutrition Disclaimer: Nutritional information is an estimate based on average values and standard portion sizes, as detailed data was not provided in the original recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 55g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Classic Vanilla Buttercream Cupcakes