Vanilla Cupcakes with Buttercream
These are the cupcakes for birthdays, bake sales and any day that needs sprinkles. A mix of butter and oil gives flavour and keeps them moist for days, and buttermilk makes the crumb soft and tender. Pipe a tall swirl of whipped vanilla buttercream on top and decorate however you like.
Updated
- Prep Time
- 25 mins
- Cook Time
- 20 mins
- Cool
- 45 mins
- Total Time
- 1 hr 30 mins
- Servings
- 12 cupcakes
Vanilla Cupcakes with Buttercream at a glance
Beat butter and sugar until fluffy, add eggs, oil and vanilla, then alternately mix in 195 g flour with baking powder and buttermilk. Fill 12 lined muffin cups two-thirds full and bake at 175°C (350°F) for 18-20 minutes, until a toothpick comes out clean. Cool completely, then pipe with vanilla buttercream and add sprinkles.
- Total time
- 1 hr 30 mins
- Calories
- 430 per serving
- Protein
- 3.5 g
- Yield
- 12 cupcakes
- Difficulty
- Easy
- Method
- Baking
Ingredients
Cupcakes
Vanilla buttercream
Equipment
12-cup muffin tin · Paper liners · Electric mixer · 2 bowls · Piping bag with a large star tip · Wire rack
Quick Directions
- 1
Prepare
Heat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- 2
Cream the butter and sugar
Beat the butter and sugar with an electric mixer on medium-high for 3 minutes until pale and fluffy.
- 3
Mix the batter
On low speed, add the flour mixture in three additions, alternating with the buttermilk in two, starting and ending with flour.
- 4
Bake
Divide the batter between the liners, filling each about two-thirds full.
- 5
Make the buttercream
Beat the butter on medium-high for 3 minutes until very pale.
- 6
Frost
Spoon the buttercream into a piping bag fitted with a large star tip and pipe a swirl onto each cooled cupcake.
Step-by-Step Instructions
Follow these detailed steps to make the perfect vanilla cupcakes with buttercream.
- 1
Prepare
Heat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners. Whisk the flour, baking powder, baking soda and salt in a bowl.
- 2
Cream the butter and sugar
Beat the butter and sugar with an electric mixer on medium-high for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the oil and vanilla.
- 3
Mix the batter
On low speed, add the flour mixture in three additions, alternating with the buttermilk in two, starting and ending with flour. Mix just until combined and no dry flour remains.
- 4
Bake
Divide the batter between the liners, filling each about two-thirds full. Bake for 18-20 minutes, until the tops spring back when pressed lightly and a toothpick in the centre comes out clean. Cool in the tin for 5 minutes, then move to a wire rack to cool completely.
- 5
Make the buttercream
Beat the butter on medium-high for 3 minutes until very pale. Add the icing sugar a cup at a time on low speed, then the vanilla, salt and 2 tbsp milk. Beat on high for 3 minutes until light and fluffy, adding more milk if it is too stiff to pipe.
- 6
Frost
Spoon the buttercream into a piping bag fitted with a large star tip and pipe a swirl onto each cooled cupcake. Finish with sprinkles.
Recipe Tips
- Room-temperature eggs, butter and buttermilk blend smoothly and give a lighter crumb.
- Fill liners only two-thirds full for flat, even tops that are easy to frost.
- Make sure the cupcakes are completely cool before frosting, or the buttercream will melt and slide.
Variations
- Funfetti: fold 1/3 cup rainbow sprinkles into the finished batter.
- Lemon: add 1 tbsp lemon zest to the batter and swap the milk in the frosting for lemon juice.
- Chocolate frosting: replace 1/2 cup of the icing sugar with unsweetened cocoa powder.
Nutrition (per serving)
| Calories | 430 |
|---|---|
| Protein | 3.5 g |
| Carbs | 57 g |
| Fat | 22 g |
| Saturated fat | 13 g |
| Fibre | 0.5 g |
| Sugar | 45 g |
| Sodium | 135 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer
- Freeze unfrosted cupcakes, wrapped well, for up to 3 months. Thaw at room temperature before frosting.
Vanilla Cupcakes with Buttercream FAQs
How do I make cupcakes moist?
Use a mix of butter and oil, add buttermilk for tenderness, measure the flour accurately and do not overbake. Take them out as soon as a toothpick comes out clean.
How long do vanilla cupcakes take to bake?
Standard-size cupcakes take 18-20 minutes at 175°C (350°F). Mini cupcakes take 10-12 minutes.
Can I make cupcakes without buttermilk?
Yes. Stir 2 tsp lemon juice or white vinegar into 160 ml of milk and let it stand for 5 minutes. Plain yogurt thinned with a little milk also works.
Why did my cupcakes sink in the middle?
Opening the oven too early, underbaking, or too much baking powder can make cupcakes sink. Keep the oven closed for the first 15 minutes and test with a toothpick before removing them.
