Classic Vanilla Cupcakes with Fluffy Buttercream
These vanilla cupcakes are light, fluffy, and tender, with a rich vanilla flavor and a creamy buttercream frosting.
- Prep30 min
- Cook20 min
- Total1h 50m
- DifficultyMedium
- Servings12
This recipe delivers perfectly balanced vanilla cupcakes: soft, moist, and not too sweet. The combination of cake flour and all-purpose flour gives them a delicate crumb, while the buttermilk adds tenderness.
The frosting is a simple buttercream, made with both salted and unsalted butter for a perfect sweet-salty balance. It whips up light and fluffy, like a cloud on top of each cupcake.
Ingredients
Servings
Cupcakes
Frosting
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the cake flour, all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the sugar and 1/2 cup unsalted butter on low speed until combined. Increase to high speed and whip until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl.
- Add one egg and mix until blended. Add the second egg and the vanilla extract, mixing well. Scrape down the bowl again.
- Add about one-third of the flour mixture and mix on low speed just until combined. Pour in the milk and mix briefly. Add another third of the flour, mix, then add the buttermilk and mix. Finally, add the remaining flour and mix just until incorporated.
- Remove the bowl from the mixer and gently fold the batter with a spatula to ensure everything is evenly combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 17 to 22 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- For the frosting: In the bowl of a stand mixer (or with a hand mixer), beat together the remaining 1/2 cup unsalted butter and 1/4 cup salted butter until pale and fluffy.
- Add the powdered sugar, heavy cream, and vanilla extract. Whip until very pale and fluffy, resembling whipped cream. Frost the cooled cupcakes.
💡 Tips
- For best results, ensure all ingredients are at room temperature before starting.
- Do not overmix the batter once the flour is added, to keep the cupcakes tender.
- The frosting can be made ahead and stored in the refrigerator for up to 3 days; bring to room temperature and rewhip before using.
Inspired by a recipe from Cooking Classy