These Classic Vanilla Cupcakes are tender, buttery, and perfectly sweet—topped with a rich vanilla buttercream that melts in your mouth.
Whether you’re celebrating a birthday, hosting a party, or just craving something sweet, this foolproof recipe delivers bakery-quality cupcakes right from your kitchen.
Why You’ll Love This Recipe
Soft and fluffy texture – Moist vanilla cake with a delicate crumb.
Rich buttercream topping – Creamy, sweet, and perfect for piping.
Easy-to-follow steps – Great for beginner and experienced bakers.
Everyday ingredients – No complicated components.
Customizable – Add sprinkles, fruit, or coloring for any occasion.
Party-perfect – Always a hit at birthdays, showers, and holidays.
What You’ll Need (Ingredient Highlights)
All-purpose flour – The sturdy base of the cupcake.
Baking powder + salt – For a light rise and flavor balance.
Eggs – Provide structure and richness.
Melted unsalted butter – Adds moistness and a rich, buttery flavor.
Vanilla extract – Classic flavor base for both cupcake and frosting.
Milk – Keeps the batter soft and smooth.
Confectioners’ sugar – Sweetens and thickens the buttercream.
Heavy cream – A touch of richness for silky frosting.
Pro Tips Before You Start
Bring eggs to room temp – They mix better and rise more evenly.
Use melted—not hot—butter – Let it cool slightly before adding to eggs.
Sift your dry ingredients – Helps achieve a light, lump-free batter.
Don’t overfill liners – Aim for ¾ full to avoid overflow.
Let cupcakes cool completely before frosting – Or the buttercream will melt!
How to Make Vanilla Cupcakes with Buttercream Frosting
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: Beat Eggs and Sugar
In a large bowl, beat the eggs and sugar with an electric mixer for 1–2 minutes until light yellow and slightly thickened.
Step 4: Add Melted Butter and Vanilla
Slowly pour in the melted (not hot) butter while continuing to mix.
Add vanilla extract and mix until combined.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the milk and the flour mixture in small batches, mixing gently and scraping down the sides until everything is incorporated.
Step 6: Fill and Bake
Spoon the batter into the lined muffin tin, filling each cup about ¾ full.
Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool
Transfer cupcakes to a wire rack and allow them to cool completely before frosting.
Step 8: Make the Buttercream
In a bowl, beat together the confectioners’ sugar and softened butter until creamy and fluffy.
Add the vanilla extract and heavy cream, then beat again until smooth.
Step 9: Frost and Serve
Transfer frosting to a piping bag and decorate the cooled cupcakes as desired.
Add sprinkles or fresh fruit if you like!
What to Serve It With
Hot coffee or tea – A perfect pairing with sweet vanilla cake.
Fresh berries – Add color and freshness to your dessert plate.
Sparkling lemonade or punch – Great for parties or brunch.
Ice cream – A scoop on the side makes it even more indulgent.
Celebration drinks – Serve at birthdays, weddings, or baby showers.
Variations / Substitutions
Add lemon zest – For a citrusy twist.
Swap vanilla for almond extract – Or use both!
Color the frosting – Add a drop of gel food coloring for themed events.
Make mini cupcakes – Reduce bake time to 10–12 minutes.
Top with fruit or chocolate – Add sliced strawberries or chocolate shavings.
Storage & Leftovers
Room temp – Store in an airtight container for up to 2 days.
Fridge – Keeps fresh up to 5 days; let cupcakes come to room temp before serving.
Freezer – Freeze unfrosted cupcakes for up to 2 months.
Make frosting ahead – Store separately in fridge and bring to room temp to re-whip.
Best enjoyed fresh – Frosted cupcakes are best within the first 48 hours.
FAQs
Can I use oil instead of butter?
Butter gives more flavor, but you can swap for equal parts neutral oil for a softer texture.
Can I make the cupcakes ahead?
Yes—bake them a day in advance and frost the next day.
How do I know when they’re done?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.
Can I double the recipe?
Absolutely—just use two muffin tins or bake in batches.
Is the frosting pipeable?
Yes, it holds its shape well for rosettes, swirls, or other designs.
Can I use plant-based milk?
Yes—almond or oat milk works just fine.
Do I have to sift the flour?
It’s highly recommended for a smoother, lighter batter.
Final Thoughts
These Vanilla Cupcakes with Buttercream Frosting are simple, elegant, and incredibly satisfying.
Whether you’re celebrating something big or just treating yourself, this recipe delivers soft, buttery cupcakes topped with rich, creamy frosting every time.
I love making them on the weekend and sharing with friends—they never last long!
