Vanilla Cupcakes With Vanilla Buttercream Frosting

vanilla cupcakes on marble surface with white flowers and forks beside.

Vanilla Cupcakes With Vanilla Buttercream Frosting

The perfect Vanilla Cupcakes! Ready in about 35 minutes, sweet, moist, extra vanilla-y, and finished with a 4 ingredient silky smooth buttercream. It really doesn't get any better than this! SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 516kcal

Ingredients

Cupcakes

2 cups cake flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup unsalted butter room temperature
1 cup granulated sugar
4 large eggs room temperature
1½ teaspoons vanilla extract
⅞ cup buttermilk

Frosting

1½ cups salted butter room temperature
3 cups powdered sugar sifted
3 Tablespoons heavy cream
¾ teaspoon vanilla extract

Instructions

Cupcakes

Heat oven to 350℉/177℃.
Line cupcake tins with paper liners, or spray with baking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix in vanilla.
Divide batter evenly into prepared pans.
Bake for 20 minutes, or until done.

Frosting

With an electric mixer, beat butter and sugar until creamy.
Add cream and vanilla.
Beat until light and fluffy, about 2-3 minutes.
Pipe onto cooled cupcakes.

Notes

Substitutions:

If you don't have cake flour, you can make your own! Measure out 2 cups of all purpose flour and place in a glass bowl. Remove 4 Tablespoons and then add 4 Tablespoons of corn starch. Whisk until well combined.
No buttermilk? No problem! You can also make that yourself by measuring out 1 cup of whole milk and adding 1 Tablespoon of lemon juice (or white vinegar!). Let it stand about 10 minutes. From there, measure out ⅞ cup (this is equal to ¾ + 2 Tablespoons) and you're ready to go!
This recipe can be made vegan by using a plant-based homemade buttermilk (follow the directions above but with oat milk or soy milk), your favorite plant-based butter, and aquafaba. For the aquafaba, you will need about 8 ounces. For the frosting, use your favorite vegan butter and plant-based milk.

Expert Tips:

Set your eggs, butter, and milk out ahead of time to allow them to come to room temperature.
Room temperature is about 70℉/21℃.
Check your baking powder to make sure it's still in-date.
Remember to preheat your oven!
Scrape down the sides of your mixing bowl OFTEN! This is super important to make sure the butter is fully incorporated.
Be careful not to over mix your cupcake batter.
We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over filled or under filled!
If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked through!
Let the cupcakes cool COMPLETELY before frosting them.

Nutrition