Fluffy Vanilla Cupcakes Buttercream
There’s a simple, undeniable joy in a perfectly baked vanilla cupcake, one that takes you right back to childhood birthdays and afternoon teas. For years, I searched for the ultimate recipe – one that yielded a moist, tender crumb and a genuinely deep vanilla flavour, not just a sugary sweetness. After countless batches and a kitchen dusted in a permanent layer of flour, I landed on this one. This recipe for Vanilla Cupcakes with Buttercream is the one I turn to time and again. It’s consistently wonderful, straightforward to make, and the results are always met with happy sighs.
What makes these vanilla cupcakes so special is the balance. The sponge is light and airy, thanks to a careful creaming method, but it’s sturdy enough to hold a generous swirl of rich buttercream frosting without falling apart. The buttercream itself is a dream – it’s silky, smooth, and infused with the beautiful flecked appearance of real vanilla bean paste. It’s the kind of flavour that is both comforting and a little bit elegant.
These cupcakes are ideal for so many occasions. We make them for school bake sales, weekend family gatherings, and sometimes just because it’s a Tuesday and we fancy a treat. They are a fantastic canvas for creativity – add some colourful sprinkles for a child’s party, or a single raspberry on top for a more sophisticated touch. And if you’re looking for something savory for dinner before dessert, our Savory Beef And Broccoli Stir Fry Recipe is a wonderful choice.
Recipe Overview
This recipe will guide you through creating twelve beautifully light vanilla cupcakes, topped with a luscious and smooth vanilla buttercream frosting. The flavour is rich and aromatic, coming from good quality vanilla. I’ve found that ensuring all your dairy and eggs are at room temperature before you begin is the single most important step for achieving a perfect texture.
- Prep Time: 25 minutes
- Cook Time: 18-20 minutes
- Total Time: 45 minutes (plus cooling)
- Servings: 12 cupcakes
- Difficulty: Easy
Why You’ll Love This Vanilla Cupcakes Buttercream
- Genuine Vanilla Flavour: We use both vanilla extract in the cake and vanilla bean paste in the frosting. This layering creates a deep, aromatic vanilla taste that is miles away from artificial essences. You can see the lovely little vanilla seeds in the buttercream.
- Ready in Under an Hour: From gathering your ingredients to pulling the golden cupcakes from the oven, the whole process comes together in about 45 minutes, leaving you with just the fun part – decorating!
- A Flexible Foundation: This is a brilliant base recipe. You can add a teaspoon of lemon zest to the batter for a fresh twist, fold in some chocolate chips, or even top the buttercream with toasted coconut. The possibilities are endless.
- Works Wonderfully for Celebrations: These are great for birthday parties, afternoon tea with friends, or as a lovely homemade gift. They always look so inviting on a cake stand.
- Family Tested and Approved: I make these so often they have become a signature bake in our house. My husband, who’s usually more of a savoury person, asked for a second one before I’d even finished icing the whole batch! Everyone seems to love this recipe.
Ingredients You’ll Need
For the best results, quality ingredients make all the difference, especially the vanilla. I always opt for a good quality vanilla extract or paste, like Nielsen-Massey, as it forms the heart of the flavour. Also, please don’t be tempted to skip bringing your butter and eggs to room temperature – it’s vital for a smooth batter.
- For the Vanilla Cupcakes:
- 125g unsalted butter, softened to room temperature
- 125g caster sugar
- 2 large free-range eggs, at room temperature
- 1 tsp pure vanilla extract
- 125g self-raising flour
- 2-3 tbsp whole milk, at room temperature
- For the Vanilla Buttercream Frosting:
- 150g unsalted butter, softened to room temperature
- 300g icing sugar, sifted
- 1 tsp vanilla bean paste (or pure vanilla extract)
- 2-3 tbsp whole milk
Elena’s Tip: To get your eggs to room temperature quickly if you’ve forgotten, just place them in a bowl of warm (not hot) water for 5-10 minutes. It works a treat and prevents the butter from seizing when you mix them in.
How to Make Vanilla Cupcakes Buttercream
The process for these cupcakes is very straightforward. The key is to be gentle once the flour is added to ensure a tender crumb. We’ll make the cupcakes first, let them cool completely, and then whip up the buttercream frosting.
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cupcake cases.
- Cream the Butter and Sugar: In a large bowl, using a stand mixer or an electric hand mixer, beat the 125g of softened butter and 125g of caster sugar together for a good 4-5 minutes. The mixture should become very pale, light, and fluffy. This step incorporates air, which is essential for a light cupcake.
- Add Eggs and Vanilla: Beat the 2 large eggs lightly in a separate small bowl. Gradually add the beaten eggs to the creamed butter mixture, a little at a time, beating well after each addition. If it looks like it might curdle, add a tablespoon of your flour. Stir in the 1 tsp of vanilla extract.
- Fold in the Flour: Sift the 125g of self-raising flour over the mixture. Using a large metal spoon or a spatula, gently fold the flour into the wet ingredients until it’s just combined. What works best for me is a figure-of-eight motion to avoid knocking out the air. Do not overmix!
- Loosen the Batter: The batter will be quite stiff. Add 2-3 tablespoons of milk and gently fold it in until the batter has a soft, dropping consistency.
- Bake the Cupcakes: Carefully spoon the mixture evenly between the 12 paper cases. Bake on the middle shelf of the preheated oven for 18-20 minutes. They are ready when they are golden-brown and a skewer inserted into the centre comes out clean.
- Cool Completely: Leave the cupcakes in the tin for a few minutes before transferring them to a wire rack to cool completely. It is critical they are fully cool before you try to ice them, otherwise the buttercream will melt.
- Make the Buttercream: While the cupcakes cool, make the frosting. In a large bowl, beat the 150g of softened butter with an electric mixer for 3-4 minutes until it’s very soft and pale.
- Add Sugar and Vanilla: Add half of the 300g of sifted icing sugar and beat until smooth. Then add the remaining icing sugar and beat again for at least 5 minutes. The mixture will be very light and almost white. Add the 1 tsp of vanilla bean paste and beat to combine.
- Adjust Consistency and Decorate: Add the milk, one tablespoon at a time, beating well until the buttercream reaches a soft, smooth, and pipeable consistency. Transfer the buttercream to a piping bag fitted with a star nozzle and pipe generous swirls onto each completely cooled cupcake.
Tips From My Kitchen
- The Importance of Temperature: Having your butter, eggs, and milk at room temperature is non-negotiable for this recipe. Cold ingredients don’t emulsify properly, which can lead to a dense, heavy cupcake. You can learn more about the science behind the creaming method on BBC Good Food.
- The Secret to Smooth Buttercream: Sift your icing sugar! I learned that this small step prevents any chalky lumps and is the key to a silky-smooth buttercream. Also, don’t skimp on the beating time for the butter – beating it until it’s almost white makes the final frosting incredibly light.
- Make-Ahead Method: You can bake the cupcakes a day in advance. Store them in an airtight container at room temperature once cooled. The buttercream can also be made up to 3 days ahead and stored in an airtight container in the fridge. Just bring it to room temperature and give it a good whip to fluff it up before using.
- Storage: Once decorated, the cupcakes are best stored in an airtight container at room temperature and eaten within 2-3 days. The buttercream seals the moisture in nicely. I don’t recommend refrigerating them as it can dry out the sponge.
Equipment You’ll Need
You don’t need lots of fancy gadgets for these cupcakes, but a few key items will make the process much smoother.
- Stand mixer or a reliable electric hand mixer
- 12-hole muffin tin
- Paper cupcake cases
- Wire cooling rack
- Piping bag and nozzle (like a Wilton 1M)
What to Serve With Vanilla Cupcakes Buttercream
These cupcakes are a wonderful treat all on their own, but they are also lovely as part of a larger spread.
- A Pot of Tea: A classic cup of English Breakfast or Earl Grey tea cuts through the sweetness of the buttercream beautifully.
- Fresh Berries: A small bowl of fresh raspberries, strawberries, or blueberries on the side provides a lovely, slightly sharp contrast to the rich vanilla cake.
- A Glass of Cold Milk: For children (and the young at heart!), there’s no better pairing than a simple glass of cold milk.
Frequently Asked Questions
Vanilla Cupcakes with Buttercream Frosting
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cupcake cases.
- Cream the Butter and Sugar: In a large bowl, using a stand mixer or an electric hand mixer, beat the 125g of softened butter and 125g of caster sugar together for a good 4-5 minutes. The mixture should become very pale, light, and fluffy. This step incorporates air, which is essential for a light cupcake.
- Add Eggs and Vanilla: Beat the 2 large eggs lightly in a separate small bowl. Gradually add the beaten eggs to the creamed butter mixture, a little at a time, beating well after each addition. If it looks like it might curdle, add a tablespoon of your flour. Stir in the 1 tsp of vanilla extract.
- Fold in the Flour: Sift the 125g of self-raising flour over the mixture. Using a large metal spoon or a spatula, gently fold the flour into the wet ingredients until it's just combined. What works best for me is a figure-of-eight motion to avoid knocking out the air. Do not overmix!
- Loosen the Batter: The batter will be quite stiff. Add 2-3 tablespoons of milk and gently fold it in until the batter has a soft, dropping consistency.
- Bake the Cupcakes: Carefully spoon the mixture evenly between the 12 paper cases. Bake on the middle shelf of the preheated oven for 18-20 minutes. They are ready when they are golden-brown and a skewer inserted into the centre comes out clean.
- Cool Completely: Leave the cupcakes in the tin for a few minutes before transferring them to a wire rack to cool completely. It is critical they are fully cool before you try to ice them, otherwise the buttercream will melt.
- Make the Buttercream: While the cupcakes cool, make the frosting. In a large bowl, beat the 150g of softened butter with an electric mixer for 3-4 minutes until it's very soft and pale.
- Add Sugar and Vanilla: Add half of the 300g of sifted icing sugar and beat until smooth. Then add the remaining icing sugar and beat again for at least 5 minutes. The mixture will be very light and almost white. Add the 1 tsp of vanilla bean paste and beat to combine.
- Adjust Consistency and Decorate: Add the milk, one tablespoon at a time, beating well until the buttercream reaches a soft, smooth, and pipeable consistency. Transfer the buttercream to a piping bag fitted with a star nozzle and pipe generous swirls onto each completely cooled cupcake.
Notes
I truly hope you love making and eating these Vanilla Cupcakes with Buttercream as much as my family and I do. They are a small bite of happiness and a testament to how wonderful simple, quality ingredients can be. I’d love to hear how you get on with the recipe, so please feel free to leave a comment below and let me know! Happy baking!
– Elena
