Oh, the smell of freshly baked vanilla cupcakes with that swirl of fluffy buttercream! It just transports me back to my cozy kitchen, especially after my son was diagnosed with celiac disease. I was determined not to let his diagnosis mean missing out on those simple joys. ThisVanilla Cupcakes with Buttercreamrecipe is my answer – a perfectly moist, tender vanilla cupcake crowned with the dreamiest, creamiest frosting. Baking this for him, and seeing his pure delight, still fills my heart. It’s proof that with a little love and the right recipe, everyone can enjoy these classic treats!
Why You’ll Love These Vanilla Cupcakes with Buttercream
Trust me, these aren’t just any cupcakes! Here’s why you’ll be making them again and again:
- Super Easy to Make: Even if you’re new to baking, you’ll nail these.
- Incredible Flavor: That classic vanilla taste is just *chef’s kiss*.
- Perfectly Fluffy: They’re light, moist, and have the best texture.
- Versatile for Any Occasion: Birthdays, holidays, or just a Tuesday – they fit right in!
Gather Your Ingredients for Vanilla Cupcakes with Buttercream
Alright, let’s get our ducks in a row for these amazing Vanilla Cupcakes with Buttercream! Having everything prepped makes the whole baking process so much smoother. I always lay it all out before I start anything else, it saves so much time!
For the Perfect Vanilla Cupcakes
Here’s what you’ll need for the actual cupcakes. Make sure your butter, egg whites, and sour cream are at room temperature – it really makes a difference in how they mix up!
- 1 2/3 cup all-purpose flour (that’s 213g), plus a little extra for dusting
- 1 cup granulated sugar (200g)
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter, melted (170g)
- 3 egg whites, room temperature
- 1 tbsp vanilla extract
- 1/2 cup sour cream, room temperature (120mL)
- 1/2 cup whole milk, warm (120mL)
For the Rich Vanilla Buttercream Frosting
And now for the star of the show – that luscious buttercream! Real butter and good vanilla make all the difference here, so don’t skimp!
- 2 lb confectioners sugar, sifted (900g)
- 1 lb unsalted butter, softened to room temperature (450g)
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk (you might need a little less or more here!)
Crafting Your Vanilla Cupcakes with Buttercream: Step-by-Step
Okay, time to get our hands a little floury! Making these decadent Vanilla Cupcakes with Buttercream is easier than you think, especially when you follow these steps. Trust me, the aroma filling your kitchen will be worth every single minute!
Preparing the Cupcake Batter
First things first, get that oven preheated to 350°F (175°C) and pop those cupcake liners into your pan. Now, grab a big bowl and whisk together your flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk up the melted butter, egg whites, vanilla, and sour cream. It might look a bit clumpy, and that’s totally okay! Don’t overthink it. Just pour the wet ingredients into the dry and mix until *just* combined. Seriously, don’t go crazy mixing it, or your cupcakes might get tough. If you want to get really fancy and ensure they’re extra moist, you can check out this tip on moist vanilla cupcakes.
Baking the Vanilla Cupcakes
Now for the fun part! Spoon your batter into the cupcake liners, filling each one about two-thirds of the way full. This gives them room to puff up nicely without overflowing. Pop them into your preheated oven for about 18 minutes. You’ll know they’re ready when they spring back lightly when you gently touch the center. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Patience here is key – frosting warm cupcakes is a melty disaster!
Whipping Up the Buttercream Frosting
While your cupcakes are cooling, let’s whip up that dreamy buttercream. In your stand mixer, use the paddle attachment to cream that softened butter until it’s super smooth and creamy. Gradually add the sifted confectioners’ sugar, a bit at a time, letting it incorporate. Then, add your salt, vanilla, and heavy cream. Mix it all up until it’s light, fluffy, and absolutely irresistible. If it seems a little too thick, add that tiny bit of milk, or just a splash more if it needs it.
Assembling Your Vanilla Cupcakes with Buttercream
Once those cupcakes are totally cool (I mean it, completely cool!), it’s time to frost! Spoon your gorgeous buttercream into a piping bag fitted with your favorite tip. Now, just pipe a beautiful swirl or dollop onto each of your Vanilla Cupcakes with Buttercream. Get creative with it – make them look as good as they taste!
Tips for Baking Perfect Vanilla Cupcakes with Buttercream
Okay, so you’ve got the recipe, you’ve got the ingredients, but how do we make sure these vanilla cupcakes are truly *perfect* every single time? It’s all in the little details, my friends! First off, that whole “room temperature” thing? It’s not just a suggestion, it’s practically gospel for both the cupcakes and that glorious buttercream. When your butter, egg whites, and sour cream are at room temp, they blend together so much more smoothly, meaning a better texture for your cupcakes and a lusher buttercream. Seriously, don’t skip this!
Another thing I learned early on is to be gentle with the batter. Overmixing is the arch-nemesis of tender cupcakes. Mix until those ingredients *just* come together, and don’t worry if there are a few tiny lumps. And trust me on the cooling part – wait until they’re completely cool before frosting, otherwise, you’ll have a melty mess! If you want to dive even deeper into baking magic, you can learn more about my journey and tips over on my About page.
Gluten-Free Vanilla Cupcakes with Buttercream: A Seamless Swap
Now, I know some of you might be wondering about the gluten-free part, and let me tell you, it’s an absolute breeze with this Vanilla Cupcakes with Buttercream recipe! You can totally achieve that same fluffy texture and delicious flavor without a hitch, just by swapping out your regular flour. I’ve found that a good quality gluten-free all-purpose flour blend works wonders. Just use it cup-for-cup, exactly where the recipe calls for regular flour. Honestly, the difference is so minimal, especially once they’re frosted with that dreamy buttercream. It’s a total game-changer for anyone avoiding gluten. You can find some of my favorite tips for gluten-free baking here, but this recipe is a fantastic starting point!
Frequently Asked Questions About Vanilla Cupcakes with Buttercream
Got questions? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little worries you might have about these delicious Vanilla Cupcakes with Buttercream.
Can I make these Vanilla Cupcakes with Buttercream ahead of time?
Oh, absolutely! Baked cupcakes taste even better the next day, and you can whip up the buttercream ahead too. Just store the cooled, unfrosted cupcakes in an airtight container at room temperature, and keep the frosting covered tightly in the fridge. Then, just assemble right before you’re ready to serve!
How do I store leftover Vanilla Cupcakes with Buttercream?
For those scrumptious Vanilla Cupcakes with Buttercream that somehow didn’t disappear, store them in an airtight container. If it’s not too hot where you are, they’re usually fine at room temperature for about two days because of the sugar in the frosting. If it’s warmer or you want them to last longer, pop them in the fridge, but let them come closer to room temp before enjoying for the best flavor and texture!
What if my buttercream is too thin or too thick?
No sweat if your buttercream isn’t quite right! If it’s too thin and floppy, just add a little more sifted confectioners’ sugar, about a tablespoon at a time, until it reaches that perfect fluffy consistency. If it’s too thick, add just a tiny splash of milk or cream – like, seriously, just a teaspoon – and mix again until it’s smooth and spreadable.
Estimated Nutritional Information
Just a heads-up, the nutritional info below is an estimate per cupcake! It can bounce around a bit depending on the exact brands you use and how much frosting you lovingly pile on. But, you can expect roughly:
- Calories: Around 350-400
- Fat: About 18-22g
- Protein: Roughly 3-5g
- Carbohydrates: Approximately 45-50g
Share Your Vanilla Cupcakes with Buttercream Creations!
I just *love* seeing your baking adventures! Did you whip up these Vanilla Cupcakes with Buttercream? Please share your photos and tell me how they turned out in the comments below! You can also rate the recipe, and if you’re feeling extra inspired, connect with me here or tag me on social media!
Vanilla Cupcakes with Buttercream
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- Sift the flour, sugar, salt, baking soda, and baking powder into a large bowl. Whisk together.
- Separate the eggs. You can use the yolks for a custard or a batch of French buttercream.
- In another bowl, whisk together the wet ingredients until combined. The batter may be clumpy; do not worry.
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Distribute the batter evenly into cupcake papers, filling each paper about 2/3 of the way full.
- Bake for about 18 minutes, or until the centers are springy to the touch.
- For the buttercream: In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add the confectioners sugar in two batches. Add salt, milk, cream, and vanilla. Mix until fluffy.
- Transfer the buttercream to a piping bag.
- Pipe a large dollop of buttercream on each cupcake.
Notes
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Gluten-Free Chef & Latin Cuisine Innovation Specialist
My youngest son’s celiac diagnosis at four changed everything. Suddenly, all those traditional Brazilian and Portuguese recipes from my avó needed to be completely reimagined without losing their soul.
After graduating from Johnson & Wales and working Miami’s Latin fusion scene, my son’s diagnosis became my calling. How do you make gluten-free empanadas that taste like childhood? Over eight years, I’ve developed 320+ gluten-free recipes celebrating authentic Latin flavors using cassava flour and plantain alternatives.
My gluten-free empanada recipe won “Best Appetizer” at the 2023 Miami Gluten-Free Food Festival. I ran “Sabores Sin Gluten,” a catering business serving Miami’s Latino community—quinceañeras, family gatherings, all the celebrations that matter.
Food is culture, and everyone deserves to experience the joy of sharing traditional family meals, regardless of dietary restrictions.