Buttercream Topped Vanilla Cupcakes

My daughter, Katie, was throwing a party for her friend who was moving to Buffalo, plus celebrating her own and another girlfriend’s birthday. One of the guests of honor requested a vanilla dessert, so I whipped up this Vanilla Cupcakes Recipe to rave reviews.

Why You Must Make

• When I need a winning dessert, I head over to the blog of my friend, Danielle. Hugs & Cookies is full of all sorts of decadent creations, and I found the perfect homemade cupcakes to test.
• This recipe for simple vanilla cupcakes started with my favorite Ghirardelli vanilla cupcake recipe, topped with a lovely buttercream recipe from Magnolia Bakery. The results were sheer bliss. 
• They’re perfect when you are baking for someone who doesn’t like chocolate desserts. Plus, Katie’s friends loved every bite!

Ingredient Notes

Tender with the perfect crumb, these white cupcakes disappeared quickly. With so many chocoholics in the family, it’s hard to remember that vanilla desserts can be quite scrumptious! Katie’s friends adored these gems! Here’s what you need to bake up a batch. 

• Kitchen Staples – Flour, Sugar, Salt
• Baking Powder (affiliate link)- Note: Baking powder is different from baking soda. It does not have the same shelf life as baking soda, so you must ensure it’s still active before starting the recipe, or your cupcakes won’t rise properly. PRO-Tip: Check the expiration date; if it’s getting old, test by putting a spoonful in hot water. If it’s still active, it will bubble vigorously. If it doesn’t, purchase a new tin before making these cupcakes.
• Butter – Have at room temperature. I used salted butter, as a touch of salt enhances dessert recipes.
• Eggs – I use large eggs. Have them at room temperature for easy incorporation.
• Whole Milk – Milk Fat 3½%. The extra fat makes for moister cupcakes.
• Vanilla Extract – Use real vanilla extract, not artificially flavored. I use the Nielsen-Massey Brand (affiliate link to my favorite brand).

Recipe Tips

Thanks again to my lovely friend, Danielle, for another magnificent dessert! These vanilla cupcakes were divine. She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! Make Homemade Vanilla Cupcakes for your next celebration. You’ll get loads of rave reviews!

• PRO-Tip: Make sure to remove your eggs and butter from the refrigerator a couple of hours before you plan to mix your cake batter and/or frosting. They will both incorporate better when not cold.
• Use a large (¼-cup) scoop to dish out the cupcake batter if you have one. This helps ensure the cupcakes are all of a similar size and will be done baking after the same amount of time.
• To check for doneness, insert a toothpick in the middle of a cupcake. It should come out without any visible batter, but a few crumbs are OK. You can also do a finger tap. If an indentation remains after tapping the middle of a couple of cupcakes, they aren’t done. If the indentation pops back up, they’re done.
• PRO-Tip: Sift (affiliate link) the powdered sugar before using to make the smoothest frosting.
• Use an open star tip to pipe on the frosting if desired. I start around the perimeter and work my way to the center.
• Adding a round candy to the center of the cupcake is optional, but if you are making these for a party with a color scheme, it’s a nice finishing touch.
• I like lining my cupcake tins with paper wrappers. This makes for easy cleanup, plus once they cool, they can be set into another, more Decorative Wrapper, (affiliate link) to serve. Check your local Wilton store for all sorts of options.

Frequently Asked Questions

You May Also Like: 

• Vanilla Buttercream Topped Cocoa Cupcakes
• Pink Lemonade Cupcakes
• Vanilla Cupcakes with White Chocolate Buttercream
• Perfect Chocolate Cupcakes
• Plus More of the Best Cupcakes Recipes

Continue to Content

Print

The Recipe:

Buttercream Topped Vanilla Cupcakes

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Yield 16 regular sized cupcakes

Terrific vanilla cupcakes topped with vanilla buttercream frosting.

5.0 Stars (42 Reviews)

Ingredients

Cake:

Toggle ingredient group

• 1 ¾ cups plus 2 tablespoons flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup butter, at room temperature
• 1 ½ cups sugar
• 3 eggs
• ¾ cup whole milk
• 1 ½ teaspoons vanilla extract

Frosting:

Toggle ingredient group

• 2 sticks butter, at room temperature
• 8 cups powdered sugar
• 1/2 cup milk
• 2 teaspoons vanilla

Instructions

1. To make cupcakes, line cupcake tins with 16 paper liners. Set aside. Preheat oven to 350º.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Beat butter and sugar till light and creamy. Add eggs, one at a time. Add vanilla.
4. Starting and ending with dry ingredients, add alternating with milk.
5. Divide the batter into the muffin tins and bake for 20-23 minutes or till a toothpick inserted in the middle of the cupcake comes out clean.
6. Cool completely before frosting.
7. To make buttercream, beat butter and 4 cups powdered sugar (half the total amount). Add the milk and vanilla and beat to combine.
8. Add the remaining 4 cups of powdered sugar and beat till creamy. Add food coloring if desired.
9. Fill a pastry bag and pipe frosting over the top of the cupcakes. Garnish with candy or sprinkles if desired.

Notes

Cupcakes adapted from Ghirardelli; frosting adapted from Magnolia Bakery.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Ruffle Cupcake Liners
• 
  KitchenAid 9-Speed Digital Hand Mixer 
• 
  Cupcake Pan
• 
  Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 495Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 90mgSodium: 239mgCarbohydrates: 76gFiber: 0gSugar: 73gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest