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–+ servings
A close-up of a delicious vanilla cupcake topped with swirls of creamy buttercream frosting.

Vanilla Cupcakes with Buttercream

This recipe provides instructions for making classic vanilla cupcakes with a rich vanilla buttercream frosting. It is suitable for both novice and experienced bakers.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 2/3 cup all-purpose flour 213g
  • 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 15mL
  • 1/2 cup sour cream room temperature, 120mL
  • 1/2 cup whole milk warm, 120mL
For the Vanilla Buttercream
  • 2 lb confectioners sugar sifted, 900g
  • 1 lb unsalted butter room temperature, 450g
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • 1 pinch kosher salt
  • 1 tsp whole milk

Equipment

  • cupcake pan
  • stand mixer
  • Piping bag

Method
 

  1. Preheat your oven to 350 degrees F. Place cupcake papers in a cupcake pan.
  2. Sift the flour, sugar, salt, baking soda, and baking powder into a large bowl. Whisk together.
  3. Separate the eggs. You can use the yolks for a custard or a batch of French buttercream.
  4. In another bowl, whisk together the wet ingredients until combined. The batter may be clumpy; do not worry.
  5. Add the wet ingredients to the dry ingredients. Mix until combined.
  6. Distribute the batter evenly into cupcake papers, filling each paper about 2/3 of the way full.
  7. Bake for about 18 minutes, or until the centers are springy to the touch.
  8. 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.
  9. Transfer the buttercream to a piping bag.
  10. Pipe a large dollop of buttercream on each cupcake.

Notes

This recipe can be adapted for gluten-free baking by using a gluten-free flour blend. Ensure all ingredients are at room temperature for the best results in both the cupcakes and the buttercream.

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