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Fluffy Vanilla Cupcakes with Creamy Buttercream Frosting

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Light and airy vanilla cupcakes topped with silky, creamy buttercream frosting. Perfect for any occasion, these cupcakes are quick to make and loved by kids and adults alike.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • For the buttercream frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 1 ½ teaspoons pure vanilla extract
  • 2–4 tablespoons (30–60 ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract until combined.
  6. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined after each addition.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the buttercream frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, about 1 cup at a time, beating on low speed until incorporated.
  12. Add vanilla extract, salt, and 2 tablespoons heavy cream. Beat on high for 3-4 minutes until light and fluffy. Add more cream if needed for spreadability.
  13. Frost the cooled cupcakes using an offset spatula or piping bag. Decorate as desired.

Notes

Use softened butter, not melted, for best texture. Do not overmix batter after adding flour to keep cupcakes light and airy. Cool cupcakes completely before frosting to prevent melting. Fresh baking powder ensures good rise. For dairy-free, use vegan butter and coconut or almond milk. For gluten-free, substitute with a 1:1 gluten-free flour blend.

Nutrition

Keywords: vanilla cupcakes, buttercream frosting, easy cupcakes, homemade cupcakes, fluffy cupcakes, birthday cupcakes, dessert

Find it online: https://wigglebite.com/fluffy-vanilla-cupcakes-recipe-easy-homemade-creamy-buttercream-frosting/