Vanilla Cupcakes with Buttercream Frosting
In short: Soft, buttery vanilla cupcakes topped with swirled vanilla buttercream. A reliable batch of 12 for birthdays, parties and bake sales. It takes about 50 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 380 kcal
Plain vanilla cupcakes are the base for nearly every cupcake idea, so it pays to have a reliable recipe. This batter is creamed rather than whisked, which gives a fine, tender crumb with a slight dome, and the cupcakes stay soft for two days. The buttercream is beaten until pale and light, then piped or spread on cooled cupcakes. Add sprinkles, fruit or food coloring if you like.
Instructions
- Heat the oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking powder and salt together in a bowl.
- Beat the butter and granulated sugar with an electric mixer for 3 to 4 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Add the flour mixture in three additions, alternating with the milk and starting and ending with flour. Mix on low just until combined.
- Divide the batter among the liners, about 1/4 cup (60 ml) each, so they are two-thirds full.
- Bake for 18 to 22 minutes, until pale golden, the tops spring back when pressed and a toothpick in the center comes out clean.
- Cool in the pan for 5 minutes, then move to a rack and cool completely, about 30 minutes, before frosting.
- For the buttercream, beat the butter for 4 minutes until pale. Add the icing sugar in two additions, then the milk, vanilla and salt, and beat for 3 minutes until light. Pipe it on with a star tip or spread it with a spoon.
Tips
- Take the butter, eggs and milk out of the refrigerator 30 minutes ahead. Room-temperature ingredients mix into a smooth batter that holds air.
- Frost only fully cooled cupcakes, or the buttercream will melt. Chilling the unfrosted cupcakes for 10 minutes helps in a warm kitchen.
Questions and answers
How far ahead can I make cupcakes?
Bake and cool them, then wrap and keep for 1 day, or freeze for up to 2 months. Frost them on the day you serve them. Frosted cupcakes keep for 2 days in a cool room.
Why did my cupcakes sink in the middle?
Common causes are opening the oven door early, overmixing or old baking powder. Mix just until combined and keep the door closed for the first 15 minutes.
Can I use this batter for a cake?
Yes. Double the recipe, bake it in two 20 cm (8 inch) round pans for 25 to 30 minutes and fill and cover the cake with the buttercream.
How long does it take to make Vanilla Cupcakes with Buttercream Frosting?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Vanilla Cupcakes with Buttercream Frosting?
About 380 kcal per serving, with 3 g of protein, 46 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 46 g |
| Fat | 21 g |
| Fiber | 0 g |
| Sugar | 33 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
