There’s something magical about the aroma of freshly baked vanilla cupcakes wafting through your kitchen. These light, fluffy treats are a perfect balance of sweetness and simplicity, with a tender crumb that melts in your mouth. In just 25 minutes of prep, you’ll have a batch ready to bake, filling your home with warmth and anticipation.
Topped with a velvety buttercream frosting, these cupcakes are a dreamy combination of smooth and creamy textures. The rich, buttery flavor pairs beautifully with the delicate vanilla base, creating a dessert that’s both comforting and indulgent. With only 20 minutes in the oven, you’ll be savoring these homemade delights in no time, perfect for sharing or enjoying all to yourself.
Ingredients for Homemade Vanilla Cupcakes with Buttercream Frosting
- 1 ½ cups (7oz/198g) cake flour (or substitute with all-purpose flour for a slightly denser texture)
- 1 cup (8oz/225g) granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 tablespoons (1oz/28g) unsalted butter, softened
- ⅓ cup (2 ½ floz/71g) neutral-flavored oil (vegetable, sunflower, or canola)
- 2 tablespoons pure vanilla extract (use high-quality for best flavor)
- 2 large eggs + 1 egg yolk (room temperature for easier mixing)
- ¾ cup (6 floz/170 ml) buttermilk (or substitute with ¾ cup milk + 1 teaspoon lemon juice or vinegar)
- 1 recipe vanilla buttercream frosting (store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In the bowl of a stand mixer (or a large bowl with a handheld mixer), combine cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
- Add softened butter, oil, and vanilla extract to the dry ingredients. Blend until combined, scraping down the sides of the bowl once or twice.
- Add the eggs and yolk, one at a time, mixing on low until fully incorporated.
- Pour in the buttermilk and mix on low until thoroughly combined. Do not overmix to keep the cupcakes light and fluffy.
- Scoop the batter evenly into the prepared muffin cups, filling each about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, decorate with vanilla buttercream frosting and sprinkles, if desired.
- Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze in an airtight container for up to 2 months. Defrost at room temperature for about 2 hours before serving.
Creative Frosting and Topping Ideas
While vanilla buttercream is a classic, why not mix it up? Try chocolate ganache for a rich twist or cream cheese frosting for a tangy contrast. For a fruity touch, add a dollop of raspberry jam or top with fresh berries. Sprinkles are always fun, but you can also use crushed nuts, shredded coconut, or edible flowers for a unique look.
Perfect Pairings for Your Cupcakes
These cupcakes pair beautifully with a cup of hot tea or coffee for a cozy treat. For a dessert spread, serve them alongside vanilla ice cream or a fruit salad. They’re also a great addition to birthday parties, baby showers, or afternoon tea gatherings.
Storage Tips for Freshness
Store your cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, freeze them in a freezer-safe container for up to 2 months. To defrost, simply let them sit at room temperature for about 2 hours. Avoid refrigerating, as it can dry out the cupcakes.
Time-Saving Hacks for Busy Bakers
To save time, measure out all your ingredients before starting (a technique called mise en place). Use a cookie scoop to evenly portion the batter into the muffin cups. If you’re short on time, you can also use a store-bought frosting, though homemade is always worth the extra effort!
Common Questions Answered
Can I use all-purpose flour instead of cake flour? Yes, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons of all-purpose flour with cornstarch per cup. What if I don’t have buttermilk? Make your own by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and letting it sit for 5 minutes.
Homemade Vanilla Cupcakes with Buttercream Frosting
Ingredients
- 1 ½ cups cake flour 7oz/198g
- 1 cup sugar 8oz/225g
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 tablespoons butter 1oz/28g softened
- ⅓ cup neutral-flavored oil 2 ½ floz/71g (vegetable, sunflower, canola)
- 2 tablespoons vanilla extract
- 2 large eggs
- 1 egg yolk
- ¾ cup buttermilk 6 floz/170 ml
- 1 recipe vanilla buttercream frosting
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In the bowl of a stand mixer (or in a large bowl with a handheld mixer) combine cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
- Add butter, oil, and vanilla extract and blend until combined, scraping down the sides of the bowl once or twice.
- Add the eggs and yolk, one at a time, and mix on low until fully combined.
- Pour in the buttermilk and mix on low until thoroughly combined, but take care not to overmix.
- Scoop batter evenly into the 12 prepared muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting onto a wire rack to cool completely.
- Decorate the cupcakes with Vanilla Buttercream Frosting and sprinkles Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen in an airtight container for up to 2 months. Defrost at room temperature for about 2 hours.
