If you’re searching for the ultimate sweet treat that brings joy with every bite, look no further than this Classic Vanilla Cupcakes with Creamy Butter Frosting Recipe. These cupcakes are the perfect balance of tender, fluffy cake and a luscious, melt-in-your-mouth buttercream frosting. Whether it’s for a birthday, a simple afternoon pick-me-up, or a crowd-pleasing dessert, these vanilla cupcakes deliver comfort, nostalgia, and a delicious sweetness that never fails. I’m excited to walk you through every step of making these beauties from scratch because trust me, nothing beats homemade vanilla cupcakes topped with creamy butter frosting!
Ingredients You’ll Need
The magic of this Classic Vanilla Cupcakes with Creamy Butter Frosting Recipe lies in its simple, everyday ingredients. Each one plays a crucial role in creating that perfect texture and flavor—fluffy crumb, moist bite, and just the right sweetness. Gathering these basics means you’re just moments away from something truly delightful.
- 1 1/2 cups all-purpose flour: The foundation of your cupcakes, all-purpose flour gives the perfect structure without being too dense.
- 1 teaspoon baking powder: A gentle leavening agent that helps the cupcakes rise beautifully and stay light.
- 1/2 teaspoon baking soda: Adds extra lift and works with the acids in the batter for tenderness.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter (softened): Brings richness and moisture to the cake; be sure it’s softened for easy creaming.
- 1 cup granulated sugar: Sweetness that also contributes to a tender crumb.
- 2 large eggs: Bind everything together and add moisture and structure.
- 1 teaspoon vanilla extract: The star flavor that makes these cupcakes irresistibly classic.
- 1 cup milk: Adds moisture and helps keep the texture light and soft.
- 1/2 cup unsalted butter (softened) for frosting: Creates that luscious, creamy base for the butter frosting.
- 3 cups confectioners’ sugar: Sweetens and thickens the frosting for perfect spreadability.
- 1/4 cup milk (for frosting): Balances the sweetness and achieves the ideal frosting consistency.
- 1/2 teaspoon vanilla extract (for frosting): Enhances the buttery vanilla flavor in the frosting.
How to Make Classic Vanilla Cupcakes with Creamy Butter Frosting Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grab a 12-cup muffin tin and line each cup with paper liners. This simple preparation sets the stage for even baking and easy cupcake removal later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed, which is key for cupcakes that rise just right.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy. This step is where the airy texture starts; take your time here to get a fluffy base that will give your cupcakes that tender crumb.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time. This gradual addition helps them blend fully without curdling the butter mixture. Then stir in the vanilla extract, which will fill your kitchen with the most comforting scent!
Step 5: Alternate Adding Dry Ingredients and Milk
Here, gently combine your flour mixture and milk with the butter-sugar-egg base. Add the dry ingredients in three parts and the milk in two parts, beginning and ending with the flour mixture. Beat until just combined to avoid overmixing, which can make cupcakes dense.
Step 6: Fill the Cupcake Liners and Bake
Divide the batter evenly into your prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
Step 7: Make the Creamy Butter Frosting
Beat together the softened butter and confectioners’ sugar until smooth and creamy. Add in the milk and vanilla extract and continue beating until the frosting is fluffy and light. The key here is to have a frosting that’s rich enough to hold its shape but smooth enough to spread easily.
Step 8: Frost Your Cupcakes
Once your cupcakes are completely cool, it’s time to frost! Use a knife or piping bag to generously cover each cupcake with creamy butter frosting. This finishing touch elevates these cupcakes to a whole new level of deliciousness.
How to Serve Classic Vanilla Cupcakes with Creamy Butter Frosting Recipe
Garnishes
Consider adding a sprinkle of colorful jimmies, a few fresh berries, or a light dusting of edible glitter to your frosted cupcakes. These simple garnishes not only make each cupcake resemble a little piece of art but add a welcome texture contrast and pop of color.
Side Dishes
Pair these cupcakes with a scoop of vanilla bean ice cream or a fresh fruit salad for a balanced dessert course. A hot cup of coffee or a glass of cold milk also complements these cupcakes beautifully, making the experience feel even cozier.
Creative Ways to Present
Create a cupcake tower for special occasions or serve the cupcakes in pretty wrappers matched to your event theme. You can also pipe rosettes or swirls of frosting for a professional look that impresses every time. Sharing these sweet bites on a beautiful platter instantly elevates your gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, pop them in the fridge to keep the frosting fresh but bring them back to room temperature before serving to enjoy the best flavor and texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Frosted cupcakes can also be frozen but should be stored in a single layer to maintain the frosting’s shape. Thaw overnight in the fridge, then bring to room temperature before serving.
Reheating
If you want to enjoy your cupcakes slightly warm, microwave a cupcake for 10-15 seconds. Avoid overheating to keep the crumb moist and the frosting from melting, especially if you have frosted early. This warms up the cupcakes just enough to enhance that fresh-baked feeling.
FAQs
Can I substitute milk with a non-dairy alternative?
Absolutely! You can use almond milk, oat milk, or any plant-based milk of your choice. Just make sure they are unsweetened and unflavored to keep the classic vanilla taste authentic.
How do I know when the cupcakes are perfectly baked?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are done. This test ensures you don’t overbake and dry them out.
Can I add food coloring to this recipe?
Yes, you can add a few drops of your favorite food coloring to the batter or the frosting to customize your cupcakes. Just mix thoroughly for an even color throughout.
Is it okay to use salted butter instead of unsalted?
Yes, you can use salted butter; however, reduce or omit the added salt in the recipe so the cupcakes don’t become too salty. Unsalted butter gives you more control over seasoning.
What’s the best way to get smooth, fluffy frosting?
Make sure your butter is softened, and sift the confectioners’ sugar before mixing. Beat the frosting on medium-high speed until it lightens in color and becomes fluffy—this incorporates air for a silky texture.
Final Thoughts
This Classic Vanilla Cupcakes with Creamy Butter Frosting Recipe is more than just a dessert; it’s a celebration of simple, timeless flavors done right. Once you try it, you’ll understand why these cupcakes are a beloved favorite for every occasion. I encourage you to dive in and bake a batch — the warm aroma, the tender crumb, and that indulgently creamy frosting will make your kitchen feel like the sweetest place on earth.
Print
Classic Vanilla Cupcakes with Creamy Butter Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic vanilla cupcakes deliver a soft, moist crumb topped with a creamy vanilla buttercream frosting. Perfect for celebrations or just a sweet treat, this recipe yields a dozen cupcakes with a balanced sweetness and rich flavor from the combination of butter, vanilla, and sugar.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter (1 stick), softened
- 3 cups confectioners’ sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Whisk the Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat the eggs into the creamed butter and sugar one at a time to incorporate fully, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three separate batches, alternating with the milk added in two parts. Start and finish with the dry ingredients. Mix gently and only until just combined to keep the batter tender.
- Fill Cupcake Liners: Evenly distribute the batter among the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
- Prepare the Frosting: While cupcakes cool, beat together softened butter and confectioners’ sugar in a medium bowl until smooth. Gradually add milk and vanilla extract and continue to beat until the frosting is light, creamy, and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled completely to room temperature, generously spread or pipe the vanilla buttercream frosting atop each cupcake.
Notes
- Ensure the butter is softened, not melted, for better texture in the batter and frosting.
- Do not overmix the batter to avoid dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For a richer flavor, you can substitute milk with buttermilk.
- Leftover frosting can be stored in an airtight container in the refrigerator for up to one week.
- You can customize the frosting by adding food coloring or other extracts like almond or lemon.
