Vanilla Cupcakes with Buttercream

This recipe makes simple vanilla cupcakes that are soft, fluffy and topped with a delicious buttercream frosting.

These vanilla cupcakes are so good and perfect for any occasion. If you have any birthdays or other occasions coming up then you must try them and they really will impress your guests. If you have no upcoming occasions and just fancy some vanilla cupcakes then give this recipe a try. 

The recipe makes 12 cupcakes and has also been tested for half a dozen by halving the recipe. Halving the recipe and making 6 is great for times when you need a small batch of cupcakes for a gathering of a few or you just feel like making cupcakes and don’t want lots of leftovers.

This recipe has been developed so the vanilla cupcakes are not too sweet so most of the sweetness comes from the buttercream. This creates the perfect balance and prevents an overly sweet cupcake.

Ingredients for Vanilla Cupcakes with Buttercream

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Vanilla Cupcakes

• Butter – use room temperature unsalted butter.
• Sugar – I use caster sugar but you can use granulated.
• Oil – I use vegetable oil but you can use rapeseed or canola oil.
• Eggs – use room temperature eggs.
• Vanilla – use good quality vanilla extract or vanilla bean paste.
• Milk – I use whole milk.
• Sour cream – gives the cupcakes a creamy flavour. You can use natural yoghurt as a substitute.
• Salt – use fine sea salt.
• Self-raising flour – you can also use plain or all-purpose flour with baking powder.

Vanilla Buttercream 

• Butter – I use soft unsalted butter.
• Icing sugar – also known as powdered sugar or confectioners sugar.
• Milk – use whole milk. You can also use double cream if you prefer.
• Vanilla – use good quality vanilla extract.
• Food colouring – optionally, add a few drops of food colouring.

How to Make Vanilla Cupcakes

1. Preheat the oven to gas mark 3/325^oF/170^oC/150^oC fan and line a cupcake tin with 12 cupcake cases. Using a spatula, cream together the butter and sugar then pour in the vegetable oil and continue to mix using a wire whisk until smooth. Continue using a wire whisk for the rest of the recipe if mixing by hand.

2. Add in the eggs and vanilla extract then combine until smooth then mix in the milk and sour cream. Add the salt then gradually add in the flour and combine until smooth.

3. Spoon the batter evenly between the 12 cupcake cases and bake for 25 minutes. Once baked, remove and place the tray on a cooling rack for 10 minutes then transfer the cupcakes from the tin to the cooling rack and allow them to completely cool.

4. To a stand mixer bowl fitted with a paddle attachment, add the butter and beat until smooth. Add in half the icing sugar and continue to mix until well combined. Add in the second half and continue to mix. Pour in the milk, vanilla extract and food colouring if using and continue to mix until smooth and creamy. Add the buttercream to a piping bag fitted with a piping nozzle and decorate the cupcakes.

Recipes Tips

• I used the Ateco 849 nozzle for the pictured cupcakes.
• If mixing by hand then use a wire whisk after you cream the butter and sugar. This makes the cupcakes fluffy.
• You will need to use a stand mixer or hand mixer for the buttercream.

Nutrition

Nutrition based on 1 serving - Calories: 504kcal | Fat: 25.8g | Saturates: 14.0g | Carbs: 64.0g | Sugar: 53.8g | Fibre: 0.5g | Protein: 2.6g | Salt: 0.25g.

Storage

You can store these cupcakes at room temperature overnight in an airtight container. If the weather is hot or humid then store in the fridge immediately until serving.

Any cupcakes leftover the following day should be stored in the fridge for up to 4 days. Ensure you bring the cupcakes to room temperature when serving from the fridge.

These cupcakes can be stored in the freezer for up to 2 months.

Recipes You May Like!

• Irish Cream Cupcakes with Irish Cream Buttercream
• Vanilla Cupcakes with Whipped Cream
• Super Moist Vanilla Cake (6 inch Recipe)