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Vanilla Cupcakes with Vanilla Buttercream Frosting

These light and fluffy vanilla cupcakes topped with rich vanilla buttercream frosting are perfect for any celebration or just a sweet treat at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 8 ounces unsalted butter, very soft 2 sticks
  • 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 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
For the frosting
  • 8 ounces unsalted butter, very soft 2 sticks
  • 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

Method
 

Cupcake Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line two cupcake tins with paper liners and set aside.
  3. 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.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. On low speed, beat in the sour cream, then the milk.
  6. 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.
  7. Spoon the batter into the prepared cupcake tin, filling each cup halfway. Bake for 18-20 minutes.
  8. Cool the cupcakes completely before frosting.
Frosting Preparation
  1. In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter on medium speed until smooth.
  2. Reduce the speed to low and gradually add the confectioners sugar, no more than 1/2 cup at a time.
  3. Once incorporated, pour in the milk and vanilla extract.
  4. Increase the speed to medium-high and beat for 2-3 minutes, or until fluffy.
  5. Adjust the frosting's consistency as needed with more sugar or milk.

Notes

Ensure the butter is very soft for both the cupcakes and frosting for a light texture. Measure your flour correctly to prevent dense cupcakes. Always let the cupcakes cool completely before frosting to avoid melting.