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Vanilla Cupcakes · Classic

Fluffy Vanilla Cupcakes with Buttercream

Light, buttery cupcakes topped with a swirl of creamy vanilla buttercream. They're the ones for birthdays, bake sales and any day that needs sprinkles.

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Prep
25 min
Cook
20 min
Total
1 hr 50 min
Serves
12 · 12 cupcakes
Level
Easy

Ingredients

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • ½ cup whole milk, room temperature

Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 2 tsp vanilla extract
  • 1 pinch kosher salt
  • sprinkles, for decorating (optional)

Steps

  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk the flour, baking powder and salt in a small bowl.
  3. Beat the butter and sugar in a large bowl on medium-high speed until pale and fluffy.
  4. Beat in the eggs one at a time, then the vanilla.
  5. On low speed, add half the flour mixture, then the milk, then the rest of the flour, mixing just until smooth after each addition.
  6. Divide the batter evenly among the liners, filling each about two-thirds full.
  7. Bake until the tops spring back when lightly pressed and a toothpick in the center comes out clean.
  8. Cool in the pan 5 minutes, then move the cupcakes to a rack and let them cool completely before frosting, or the buttercream will melt.
  9. For the buttercream, beat the butter until creamy, then add the powdered sugar a cup at a time on low speed. Add the vanilla, salt and 2 tablespoons cream, then beat on medium-high until light and fluffy, adding more cream if it's too stiff.
  10. Pipe or spread the buttercream on the cooled cupcakes and finish with sprinkles.

Tip: Room-temperature eggs and milk blend into the butter smoothly. Set them out 30 minutes before you start.

Tip: Sift the powdered sugar if it's lumpy for the smoothest frosting.

Storage: Frosted cupcakes keep in an airtight container at cool room temperature for 1 day, or refrigerated up to 3 days. Bring to room temperature before serving.

Make ahead: Bake the cupcakes a day ahead and store unfrosted and airtight. Buttercream keeps 1 week refrigerated; re-whip before using.

Estimated nutrition per serving: 460 calories · protein 3 g · carbohydrates 55 g · fiber 0 g · sugars 43 g · fat 25 g (saturated 16 g) · sodium 130 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.