Vanilla Cupcakes with Vanilla Buttercream

These vanilla cupcakes with vanilla buttercream are truly super easy to make and you most likely have all the ingredients in your pantry for them. They are fluffy and delicious and most importantly, always a crowd pleaser.

Sometimes I really just crave a simple vanilla cupcake topped with a whipped vanilla buttercream and rainbow sprinkles. I feel like the sprinkles are always so much fun to add and they just make me smile.

As you already know, I love a good cupcake. These definitely tick off all the boxes as far as a vanilla cupcake recipe goes.

These are very easy to make, extremely fluffy and really delicious. The buttercream is really the icing on these cupcakes.

Why This Recipe Works

1. The cupcakes are moist, fluffy and flavorful.
2. They are just the right amount of sweet.
3. They come together in a short amount of time.
4. The sprinkles are fun to add and make everyone smile.
5. Everyone needs a solid vanilla cupcake recipe!

Ingredients

For the Cupcakes:

• All purpose flour
• Baking powder
• Salt
• Unsalted butter
• sugar
• Eggs
• Vanilla Extract
• Buttermilk

This is a pretty basic recipe, requiring mostly pantry staple ingredients. The only “special” ingredient is the buttermilk, which is essential for creating a soft and tender crumb.

Don’t forget the importance of bringing both your eggs and buttermilk to room temperature beforehand. When they are cold, they won’t incorporate into the batter correctly, which could alter the final texture.

For the Vanilla Buttercream

• Confectioner’s Sugar
• Unsalted Butter, Room Temp
• Heavy Cream
• Vanilla Extract
• Pinch of Salt
• Rainbow Sprinkles for decoration (optional)

Instructions

For the Cupcakes:

1. In a medium bowl, mix together the flour, baking powder and salt; Set aside.
2. In the bowl of a stand mixer with the paddle attachment on, beat butter and sugar on medium-high speed for about 5 minutes, until light in color and thick and fluffy.
3. Scrape down the sides as needed.
4. Add the eggs, one at a time, beating well with each addition. Add the vanilla and beat to combine.

5. Reduce speed to medium add the flour mixture in thirds, alternating with the buttermilk, make sure they are well incorporated between each addition.
6. Scrape down bowl and mix for another 30 seconds until the mixture is smooth.
7. Divide the batter evenly between the 12 cupcake liners, filling about 2/3 full.
8. Bake for 20-30 minutes or until the tops spring back or a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool fully before frosting.

For the Vanilla Buttercream Frosting:

The vanilla buttercream frosting comes together super fast and it really is easy to make. You can throw the frosting together while the cupcakes are cooling.

1. Sift the confectioner’s sugar to assure there are no lumps.
2. With a handheld or stand mixer, beat the butter at medium speed until fluffy (approximately 2 mins).
3. Gradually add the sifted sugar alternating with the heavy cream and vanilla. Beat on low speed after each addition. Stop adding cream when the desired consistency has been reached.
4. Frost cooled cupcakes and top with rainbow sprinkles as desired. Then enjoy!

Storage

Store the cupcakes at room temperature in an airtight container for up to 3 days. You don’t need to worry about refrigerating the buttercream because of the high sugar content of the frosting.

Variations

• Instead of buttercream, you could make a whipped cream topping
• Add food dye for a fun colorful spin in the frosting
• Forego the sprinkles and add chopped fresh berries on top
• This simple frosting also tastes delicious on top of these chocolate cupcakes.

Frequently asked Questions