Why Make This Recipe
Vanilla cupcakes with vanilla buttercream frosting are a classic dessert loved by many. They are light, fluffy, and incredibly flavorful, making them perfect for any occasion. Whether you’re celebrating a birthday, throwing a party, or just want a treat at home, these cupcakes bring joy with every bite. Plus, they are easy to make, even for beginner bakers!
How to Make Vanilla Cupcakes with Vanilla Buttercream Frosting
Ingredients
For the cupcakes:
- 2 sticks (8 ounces) unsalted butter, very soft
- 1 tablespoon vanilla
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 3 and 1/4 cups cake flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
For the frosting:
- 2 sticks (8 ounces) unsalted butter, very soft
- 4 to 5 cups confectioners sugar, sifted
- 1/4 cup whole milk
- 1 tablespoon vanilla extract (omit if you desire a stark white frosting)
- 1/4 teaspoon salt
Directions
For the cupcakes:
- Preheat your oven to 350 degrees Fahrenheit.
- Line two cupcake tins with paper liners and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- On low speed, beat in the sour cream, then the milk.
- Turn the mixer off and add in the cake flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the batter, mixing just until combined.
- Spoon the batter into the prepared cupcake tin, filling each cup halfway. Bake for 18-20 minutes.
- Cool the cupcakes completely before frosting.
For the frosting:
- In a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter on medium speed until smooth.
- Reduce the speed to low and gradually add the confectioners sugar, no more than 1/2 cup at a time.
- Once incorporated, pour in the milk and vanilla extract.
- Increase the speed to medium-high and beat for 2-3 minutes, or until fluffy.
- Adjust the frosting’s consistency as needed with more sugar or milk.
How to Serve Vanilla Cupcakes with Vanilla Buttercream Frosting
Enjoy these cupcakes on their own or serve them at gatherings and celebrations. Display them on a pretty platter or tiered stand for a festive look. You can also add sprinkles on top of the frosting for extra fun!
How to Store Vanilla Cupcakes with Vanilla Buttercream Frosting
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for about a week. Just ensure the container is sealed tightly to maintain freshness.
Tips to Make Vanilla Cupcakes with Vanilla Buttercream Frosting
- Ensure the butter is very soft for both the cupcakes and frosting. This helps achieve a light texture.
- Measure your flour correctly; too much flour can make the cupcakes dense.
- Always let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Feel free to experiment with different sprinkles or edible decorations.
Variation
You can add lemon zest or almond extract for a different flavor profile. These variations will give your vanilla cupcakes a fun twist.
FAQs
1. Can I use margarine instead of butter?
While you can use margarine, butter gives the cupcakes a richer taste and better texture.
2. What if I don’t have cake flour?
You can substitute all-purpose flour, but the texture may differ slightly. For a closer match, measure 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch.
3. How can I make the frosting whiter?
To achieve a brighter white color, omit the vanilla extract in the frosting. You can also use clear vanilla extract for flavor without affecting the color.
Vanilla Cupcakes with Vanilla Buttercream Frosting
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit.
- Line two cupcake tins with paper liners and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- On low speed, beat in the sour cream, then the milk.
- Turn the mixer off and add in the cake flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the batter, mixing just until combined.
- Spoon the batter into the prepared cupcake tin, filling each cup halfway. Bake for 18-20 minutes.
- Cool the cupcakes completely before frosting.
- In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter on medium speed until smooth.
- Reduce the speed to low and gradually add the confectioners sugar, no more than 1/2 cup at a time.
- Once incorporated, pour in the milk and vanilla extract.
- Increase the speed to medium-high and beat for 2-3 minutes, or until fluffy.
- Adjust the frosting’s consistency as needed with more sugar or milk.