Classic Vanilla Cupcakes with Buttercream Frosting
Classic Vanilla Cupcakes with
Buttercream Frosting
Light, fluffy, and topped with
silky-smooth buttercream – these cupcakes are a timeless treat!
Introduction
After the rich and indulgent Chocolate
Fudgy Cake, I’m bringing you something lighter but equally delightful — Classic
Vanilla Cupcakes with Buttercream Frosting! These little gems are perfect
for birthdays, tea parties, or just a sweet craving on a cozy day. The best
part? They’re beginner-friendly and customizable with colors, sprinkles, or
flavor twists.
🧁
Ingredients
For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup (120ml) whole milk (room temperature)
For the Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3–4 cups (360–480g) powdered sugar, sifted
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- A pinch of salt
- Food coloring (optional)
- Sprinkles (optional)
🍰
Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 175°C (350°F). Line a 12-cup muffin tray
with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar together until
light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each. Stir in
vanilla.
- Add the dry ingredients in two parts, alternating with milk.
Mix gently until smooth — don’t overmix!
- Divide the batter evenly among cupcake liners (about 2/3 full).
- Bake for 18–20 minutes or until a toothpick inserted in the
center comes out clean.
- Let cupcakes cool completely before frosting.
Step 2: Make the Buttercream Frosting
- Beat butter until creamy and pale (about 4 minutes).
- Gradually add powdered sugar, 1 cup at a time.
- Add vanilla, salt, and milk one tablespoon at a time until you
reach your desired consistency.
- If you want to add food coloring, divide and tint your frosting
now.
Step 3: Decorate!
- Use a piping bag and your favorite nozzle to swirl the frosting
on cooled cupcakes.
- Top with sprinkles, edible glitter, or even fresh berries if
desired.
💡 Tips
& Tricks
- Use room temperature ingredients for a smooth batter.
- Don’t overbake — check cupcakes at 18 minutes!
- Buttercream too thick? Add a touch more milk. Too runny? Add
more powdered sugar.
🧁 Make
it Your Own!
- Add lemon zest to the batter for a citrus twist.
- Mix 1 tbsp cocoa powder into half the frosting for a two-tone
chocolate-vanilla swirl.
- Replace vanilla extract with almond or rose essence for a new
flavor.
📸 Share
Your Bake!
Tried this recipe? I’d love to see your
creations! Tag me on Instagram @flavorstoriesbyareeba or comment below with
your results!
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