Vanilla Cupcakes with Buttercream Recipe

So, you’re craving something sweet but don’t want a baking project that feels like a PhD dissertation in pastry science? Enter: vanilla cupcakes with buttercream frosting. They’re simple, classic, and let’s be honest—cupcakes are basically edible therapy. Plus, they look fancy enough to impress your friends but are easy enough that you won’t accidentally summon the baking gods’ wrath. Win-win.

Why This Recipe is Awesome?

• Foolproof: Honestly, even if your oven has “moods” (same), these cupcakes still turn out light and fluffy.
• Customizable: Birthday party? Add sprinkles. Date night? Add strawberries. Bad day? Eat six straight out of the pan—no judgment.
• No Weird Ingredients: You don’t need unicorn tears or Himalayan moon dust—just basic pantry stuff.
• Buttercream Heaven: The frosting is creamy, silky, and dangerously good. Like, hide-it-from-yourself good.

Basically, this recipe is cupcake-level adulting.

Ingredients You’ll Need

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour (aka the baking MVP)
• 1 ½ teaspoons baking powder (your cupcake’s personal trainer—it makes them rise
• ¼ teaspoon salt (because balance, duh)
• ½ cup unsalted butter, softened (not melted into a sad puddle)
• 1 cup granulated sugar (sweet, sweet magic)
• 2 large eggs (room temp—don’t skip this unless you like lumpy batter)
• 2 teaspoons vanilla extract (the star of the show)
• ½ cup whole milk (for that tender, soft crumb)

For the Buttercream Frosting:

• 1 cup unsalted butter, softened (aka frosting fuel
• 3–4 cups powdered sugar (start low, adjust to your sweetness level)
• 2 teaspoons vanilla extract (double down on the good stuff)
• 2–3 tablespoons heavy cream (for smooth, fluffy glory)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Don’t be that person who remembers halfway through.
2. Line your cupcake pan with paper liners. Pro tip: colorful ones make you look like you planned ahead.
3. Mix dry ingredients. In a bowl, whisk flour, baking powder, and salt. Set aside like a little flavor squad.
4. Cream butter + sugar. Beat until light and fluffy, like a cloud you want to live on
5. Add eggs one at a time, then stir in vanilla. Don’t rush—it’s not a speed date.
6. Alternate dry mix and milk, starting and ending with the dry. Batter should be smooth but not overworked (this isn’t CrossFit).
7. Fill liners about ⅔ full—no one likes a cupcake explosion.
8. Bake for 18–20 minutes. They’re done when a toothpick comes out clean (or at least not looking like cupcake soup)
9. Cool completely. Seriously, don’t frost warm cupcakes unless you enjoy buttercream soup
10. Make the frosting. Beat butter until creamy, add sugar gradually, then vanilla + cream until fluffy.
11. Frost like a boss. Use a piping bag if you’re fancy, or a spoon if you’re me on a Tuesday night

Common Mistakes to Avoid

• Skipping room-temperature ingredients. Cold eggs and butter = sad, lumpy batter.
• Overfilling liners. Unless you want muffin tops (and not the cute kind)
• Frosting too soon. I repeat: let those babies cool
• Forgetting to taste-test. Kidding. (Kind of.)

Alternatives & Substitutions

• No heavy cream? Use milk. It won’t be quite as luscious, but still good
• Gluten-free? Sub in a 1:1 GF flour blend. Cupcake dreams for all!
• Dairy-free? Swap butter for vegan butter and milk for almond or oat milk.
• Flavor swap: Add lemon zest to the batter, or swap vanilla for almond extract if you want to get fancy

More Article:

• Black Velvet Cake Recipe
• Salted Caramel Pretzel Brownies Recipe
• Toasted Coconut Ice Cream Recipe

FAQs of Vanilla Cupcakes with Buttercream

Can I use margarine instead of butter?

Technically, yes. But why hurt your soul like that?

Do I need a stand mixer?

Nope. A hand mixer works fine. Or if you want an arm workout, whisk away.

How long do they last?

About 3–4 days in an airtight container… but good luck keeping them around that long.

Can I freeze them?

Yep. Freeze unfrosted cupcakes, then thaw and frost when ready to serve.

Can I make them ahead of time?

Absolutely. Bake the cupcakes the night before, frost the next day, and pretend you’re a domestic goddess.

Do I have to pipe the frosting?

Nope. Frosting with a spoon = rustic chic. Just call it “artisanal.”

Can I add sprinkles?

Um, do penguins waddle? Obviously, yes—go wild.

Final Thoughts

And there you have it—vanilla cupcakes with buttercream frosting that are simple, dreamy, and guaranteed to make you look like you know what you’re doing. Whether you’re baking for a party, your kids, or just your sweet tooth, this recipe’s got your back.

Now go whip up a batch, frost them however you like, and then eat one (or three) straight from the counter. Because honestly, life’s too short not to have cupcakes. 🎉🧁