Vanilla Cupcakes with Buttercream Frosting Recipe

When it comes to baking, there’s nothing quite as classic and universally loved as vanilla cupcakes topped with a generous swirl of buttercream frosting. They are the epitome of sweet simplicity, combining a light, fluffy cake with a rich, creamy topping. Recently, I decided to try out a new recipe, hoping to create the perfect batch of these delightful treats. My family, ever eager taste testers, were more than happy to indulge in these cupcakes, and I must say, they were met with rave reviews. The vanilla cupcakes turned out to be moist and bursting with flavor, while the buttercream frosting added just the right touch of sweetness. We all agreed that they were an absolute hit, ideal for any occasion, from birthdays to casual gatherings.

Ingredients

Creating these perfect vanilla cupcakes requires a mix of basic pantry staples and a few special ingredients that elevate them to bakery-quality status. Here’s a comprehensive list of what you’ll need:

• 1 and 1/2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 1/2 cup of whole milk
• 2 large eggs
• 1 and 1/2 teaspoons of vanilla extract
• 1 and 1/2 teaspoons of baking powder
• 1/4 teaspoon of salt

For the buttercream frosting, gather the following:

• 1 cup of unsalted butter, softened
• 3 to 4 cups of powdered sugar
• 2 teaspoons of vanilla extract
• 2 tablespoons of heavy cream
• A pinch of salt

Instructions

Baking these cupcakes is a straightforward process, but following each step carefully will ensure the best results.

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, cream the butter and sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Step 6: Divide the batter evenly among the prepared liners, filling each about two-thirds full.

Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8: For the frosting, beat the butter in a large bowl until creamy. Gradually add 3 cups of powdered sugar, beating until smooth. Mix in the vanilla extract and heavy cream. If needed, add more powdered sugar to achieve your desired consistency.

Step 9: Once the cupcakes are completely cool, pipe or spread the frosting over the top of each one. Decorate with sprinkles, if desired.

Nutrition Facts

These delectable vanilla cupcakes yield 12 servings. Each cupcake, including the buttercream frosting, contains approximately 300 calories. Keep in mind that the nutritional content can vary based on the exact ingredients and quantities used, as well as any additional toppings or decorations you might choose to add.

Preparation Time

One of the great things about this recipe is that it’s not overly time-consuming, making it perfect for bakers of all skill levels. The preparation time is approximately 15 minutes, while the baking time is around 20 minutes. Allow an additional 15 minutes for cooling and frosting, bringing the total time to about 50 minutes from start to finish.

How to Serve

Vanilla cupcakes with buttercream frosting are versatile and can be served in numerous ways:

• Traditional: Serve them as they are, with a simple swirl of frosting on top.
• Decorated: Add sprinkles, edible glitter, or small candies for a festive touch.
• Layered: Slice the cupcakes in half horizontally and add a layer of frosting in the middle for a little extra indulgence.
• Themed: Match the frosting color and decorations to the theme of your party or event.
• Paired with Drinks: Serve them with a glass of milk, a cup of coffee, or a flute of champagne for an elegant treat.

Additional Tips

To ensure your vanilla cupcakes are a success, consider these additional tips:

1. Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps create a smooth batter and even baking.
2. Don’t Overmix: Once you add the dry ingredients to the wet, mix until just combined. Overmixing can lead to dense cupcakes.
3. Use a Scoop: To evenly distribute the batter among the cupcake liners, use an ice cream scoop. This ensures uniform size and baking.
4. Cool Completely: Make sure the cupcakes are fully cooled before frosting. Otherwise, the frosting may melt.
5. Storage: Store any leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

FAQ Section

Q1: Can I use a different type of flour?

A: Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, avoid using whole wheat flour, as it may alter the taste and texture significantly.

Q2: Can I make these cupcakes gluten-free?

A: Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour, and ensure all other ingredients are gluten-free as well.

Q3: How can I store leftover frosting?

A: Leftover frosting can be stored in an airtight container in the refrigerator for up to a week. Bring it to room temperature and re-whip before using again.

Q4: Can I freeze these cupcakes?

A: Yes, unfrosted cupcakes can be frozen for up to three months. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before frosting.

Q5: Can I add food coloring to the frosting?

A: Definitely! Add a few drops of your desired food coloring to the frosting during the mixing process. Adjust the quantity to achieve the preferred shade.