If you’re a fan of sweet treats, you’ve probably indulged in a vanilla cupcake or two.
These little delights are a staple in the world of desserts, combining the simple elegance of vanilla with the creamy, smooth goodness of buttercream frosting.
Whether you’re a seasoned baker or a newbie in the kitchen, mastering the art of making vanilla cupcakes with buttercream frosting is a rewarding experience.
And let’s be honest, who doesn’t love a cupcake? They’re small, portable, and packed with flavor—a perfect little piece of happiness in every bite.
The Secret to Moist Vanilla Cupcakes
Creating the perfect vanilla cupcake is an art form that requires a delicate balance of ingredients and technique.
Let’s uncover the secrets to achieving moist, flavorful cupcakes that’ll have everyone asking for seconds!
First things first: ingredients matter. For the best texture, opt for cake flour instead of all-purpose flour.
Its lower protein content results in a lighter, more tender crumb. And don’t skimp on the vanilla! Use high-quality pure vanilla extract or, for an extra special touch, scrape the seeds from a vanilla bean.
Now, here’s a pro tip: room temperature ingredients are key. Trust me, it makes a world of difference! Let your eggs, milk, and butter come to room temp before you start mixing. This helps create a smooth batter that bakes up beautifully.
When it comes to mixing, less is more. Overmixing is the enemy of fluffy cupcakes! Mix your dry and wet ingredients separately, then gently combine them just until incorporated. A few small lumps are okay – they’ll bake out.
Oh, and here’s a common mistake to avoid: opening the oven door too early. I know it’s tempting, but resist the urge!
Opening the door can cause your cupcakes to sink faster than a lead balloon. Wait until at least 3/4 of the baking time has passed before you take a peek.
Mastering the Art of Buttercream Frosting
Now, let’s talk about that heavenly cloud of sweetness that crowns our cupcakes – buttercream frosting!
There are several types of buttercream, but for this recipe, we’ll focus on American buttercream. It’s the easiest to make and perfect for beginners.
The key to dreamy buttercream? Start with high-quality, unsalted butter. Trust me, your taste buds will thank you! Soften it to room temperature, but don’t let it get too warm or melty.
When it comes to achieving the perfect consistency, it’s all about balance. Too much powdered sugar, and you’ll end up with tooth-achingly sweet frosting that’s stiff as a board.
Too little, and you’ll have a soupy mess. Start with less sugar than you think you need – you can always add more!
Having trouble with your buttercream? Don’t panic! If it’s too thick, add a splash of milk or cream. Too thin? Pop it in the fridge for a few minutes to firm up.
And if it looks curdled, chances are your butter was too cold. Just keep beating until it comes together.
Variations and Flavor Combinations
While classic vanilla is always a crowd-pleaser, don’t be afraid to mix things up! Try adding lemon zest to your cupcake batter for a citrusy twist, or fold in some sprinkles for a funfetti surprise.
As for the buttercream, the possibilities are endless!
Add cocoa powder for chocolate frosting, or mix in some fruit puree for a naturally flavored and colored topping. Feeling adventurous? Try adding a touch of lavender or rose water for a floral note.
For those with dietary restrictions, fear not! You can easily adapt this recipe to be vegan or gluten-free.
Swap out the dairy and eggs for plant-based alternatives, and use a gluten-free flour blend instead of cake flour. With a few tweaks, everyone can enjoy these delightful treats!
Vanilla Cupcakes with Buttercream Frosting
Ingredients
For the cupcakes:
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ½ cup milk room temperature
For the buttercream:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2-3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, let’s whip up that luscious buttercream:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy.
- If the frosting is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
- Once your cupcakes are completely cool, it’s time to frost! Get creative with your piping techniques or simply spread it on with a knife. Either way, they’ll be delicious!