Vanilla Cupcakes and American Buttercream Frosting

If you're looking for simple, fluffy cupcakes with classic vanilla flavor these vanilla cupcakes are for you. Perfect when topped with our American buttercream frosting too! Great for any celebration - these cupcakes are AMAZING!

Course Dessert

Cuisine American

Keyword buttercream, cupcakes, frosting, vanilla

Prep Time 20

Cook Time 20

Rest 5

Total Time 45

Servings standard-sized cupcakes

Calories 297kcal

Equipment

standard cupcake pans
Mixer

Ingredients

Cupcakes

1 cup unsalted butter softened to room temperature (200g, 2 sticks)
2 cups granulated sugar 400g
4 large eggs 200g
1 cup whole milk 200g
1 tablespoon white vinegar
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour 360g
2 ½ teaspoons baking powder
¼ teaspoon kosher salt

American Buttercream Frosting

1 ½ cups unsalted butter softened to room temperature (3 sticks)
1 ½ teaspoons vanilla extract
½ teaspoon kosher salt
4 ½ cups confectioner’s sugar
2 tablespoons heavy whipping cream

Optional ingredients:

food coloring for the buttercream
sprinkles for decorating

Instructions

Cupcakes

Preheat the oven to 350 degrees fahrenheit.
In a large bowl with an electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2-3 minutes.
Adding one egg at a time, beat on medium speed until all of the eggs are fully incorporated.
Add the milk, vinegar, and vanilla extract and beat on medium speed until combined.
In a separate large bowl, whisk together the flour, baking powder, and salt.
Mixing on low speed, slowly add the flour mixture to the wet ingredients. Continue to mix until smooth and just combined. The batter should be light and fluffy, not dense or liquidy.
Place cupcake liners into a standard-sized muffin tin and fill each well halfway full with batter.
Place the cupcakes on the middle rack of the oven and bake for 17-20 minutes, or until a toothpick comes out clean when inserted into the center, or they spring back when gently pressed with your finger in the center of the cupcake.
Remove the cupcakes from the oven and allow them to cool in the pan for 4-5 minutes. Remove them from the pan and place on a cooling rack to cool completely before frosting.

American Buttercream Frosting

In a large bowl with an electric mixer or a stand mixer fitted with a paddle attachment, beat the butter, vanilla extract, and salt on high speed until smooth.
Shift to medium speed and slowly add in the confectioner’s sugar. Beat until smooth and no clumps remain, about 2-3 minutes.
Add heavy whipping cream and beat on high speed until light and fluffy, about 3-4 minutes.
Optionally, you can add in food coloring and mix until fully incorporated, about 30 seconds.

Assemble the cupcakes:

Add the buttercream to a piping bag and pipe it onto the top of each cupcake.
Optionally, add sprinkles on top.

Nutrition