Buttercream Topped Vanilla Cupcakes
These moist, tender, and delicious Buttercream Topped Vanilla Cupcakes are worthy of any special occasion. They are perfect for those who prefer vanilla cake over all other flavors.
My daughter, Katie, was throwing a party for her friend who was moving to Buffalo plus celebrating her own plus another girlfriend’s birthday. One of the guests of honor requested a vanilla dessert so I whipped up this Vanilla Cupcakes Recipe to rave reviews.
Why You Must Make
- When I need a winning dessert, I head over to the blog of my friend, Danielle. Hugs & Cookies is full of all sorts of decadent creations and I found the perfect homemade cupcakes to test.
- This recipe for simple vanilla cupcakes started with my favorite Ghirardelli cupcake recipe topped with a lovely buttercream from Magnolia Bakery. Sheer bliss.
- They’re perfect when you are baking for someone who doesn’t like chocolate desserts. Plus, Katie’s friends loved every bite!
Ingredient Notes
Tender with the perfect crumb, these white cupcakes disappeared quickly. With so many chocoholics in the family, it’s hard to remember that vanilla desserts can be quite scrumptious! Katie’s friends adored these gems! Here’s what you need to bake up a batch.
- Kitchen Staples – Flour, Sugar, Salt
- Baking Powder – Note that baking powder is different from baking soda. It does not have the same shelf life as baking soda, so you make sure it’s still active before starting the recipe or your cupcakes won’t rise properly. Check the expiration date; if it’s getting old, test by putting a spoonful in hot water. If it’s still active, it will bubble vigorously. If it doesn’t, purchase a new can before making these cupcakes.
- Butter – Have at room temperature. I used salted butter as a touch of salt enhances dessert recipes.
- Eggs – I use large eggs. Have them at room temperature for easy incorporation.
- Whole Milk – Milk Fat 3½%. The extra fat makes for moister cupcakes.
- Vanilla Extract – Use real vanilla extract, not artificially flavored. I use the Nielsen-Massey Brand
Recipe Tips
Thanks again to my lovely friend, Danielle for another magnificent dessert! These vanilla cupcakes were divine. She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! Make Homemade Vanilla Cupcakes for your next celebrations. You’ll get loads of rave reviews!
- PRO-Tip: Make sure to get your eggs and butter out of the refrigerator a couple of hours before you plan to mix your cake batter and/or frosting. They will both incorporate better when not cold.
- Use a large (¼-cup) scoop to dish out the cupcake batter if you have one. This helps ensure the cupcakes are all of a similar size and will be done baking after the same amount of time.
- To check for doneness, either insert a toothpick in the middle of a cupcake. It should come out without any visible batter, but a few crumbs are OK. You can also do a finger tap. If an indentation remains after tapping the middle of a couple of cupcakes, they aren’t done. If the indentation pops back up, they’re done.
- PRO-Tip: Sift the powdered sugar before using to make the smoothest frosting.
- Use an open star tip to pipe on the frosting if desired. I start around the perimeter and work my way to the center.
- Adding a round candy to the center of the cupcake is optional, but if you are making these for a party with a color scheme, it’s a nice finishing touch.
- I like lining my cupcake tins with paper wrappers. This makes for easy cleanup, plus once they cool, they can be set into another more decorative wrapper to serve.
Frequently Asked Questions
It’s best to store your cupcakes at room temperature in an airtight container so the cake does not dry out. They’ll stay fresh for up to 4 days.
First, use a premium brand of vanilla extract, and never use imitation vanilla. I prefer the Nielsen-Massey brand of vanilla.
Make sure the sugar and eggs are mixed well before continuing the recipe. Fold in the dry ingredients instead of beating them. This will minimize gluten formation and make more tender cupcakes. Also, fill the cupcake wells ⅔-¾ full. Any fuller and you won’t get nice, domed tops. Don’t overbake or your cupcakes will be dry.
Once you smell the wonderful aroma of cake from your oven, you should do a quick toothpick test to see if they’re done. If the toothpick comes out clean after inserting it into the middle of a couple of your cupcakes, they are fully baked.
You May Also Like:
- Vanilla Buttercream Topped Cocoa Cupcakes
- Pink Lemonade Cupcakes
- Vanilla Cupcakes with White Chocolate Buttercream
- Perfect Chocolate Cupcakes
- Plus More of the Best Cupcakes Recipes
Buttercream Topped Vanilla Cupcakes
Terrific vanilla cupcakes topped with vanilla buttercream frosting.
Ingredients
Cake:
- 1 ¾ cups plus 2 tablespoons flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butter, at room temperature
- 1 ½ cups sugar
- 3 eggs
- ¾ cup whole milk
- 1 ½ teaspoons vanilla extract
Frosting:
- 2 sticks butter, at room temperature
- 8 cups powdered sugar
- 1/2 cup milk
- 2 teaspoons vanilla
Instructions
- To make cupcakes, line cupcake tins with 16 paper liners. Set aside. Preheat oven to 350º.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat butter and sugar till light and creamy. Add eggs, one at a time. Add vanilla.
- Starting and ending with dry ingredients, add alternating with milk. Divide in muffin tins and bake for 20-23 minutes or till a toothpick inserted in the middle of the cupcake comes out clean. Cool completely before frosting.
- To make buttercream, beat butter and 4 cups powdered sugar (half the total amount). Add the milk and vanilla and beat to combine. Add the remaining 4 cups of powdered sugar and beat till creamy. Add food coloring if desired. Fill a pastry bag and pipe frosting over the top of the cupcakes. Garnish with candy or sprinkles if desired.
Notes
Cupcakes adapted from Ghirardelli; frosting adapted from Magnolia Bakery.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 495Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 90mgSodium: 239mgCarbohydrates: 76gFiber: 0gSugar: 73gProtein: 2g
30 Comments on “Buttercream Topped Vanilla Cupcakes”
these are so pretty I would love one right now with my coffee even for breakfast!
I love these cupcakes! So perfect when you’re looking for a delicious frosting recipe!
This frosting is perfect!!! Sometimes a simple vanilla + buttercream combo is exactly what I’m craving!
These looks like the PERFECT vanilla cupcakes!
Very festive and elegant!
I love how classic and simple and BEAUTIFUL these cupcakes are-I can tell how sublime they must taste!
WOW! I could eat all of that myself!
Thanks for sharing
Julie
Gourmet Getaways
The cupcakes are just gorgeous. I love how you piped the frosting and decorated with a little candy on the top. That was lovely of you to follow up on the request and make something vanilla xx
Wonderful and most-delicious looking cupcakes Liz!
These cupcakes look beautiful and so elegant! And perfect for such a special occasion 🙂
Pretty!!
Classic beauties!
I’m a huge chocolate fan, but sometimes a vanilla cupcake topped with vanilla buttercream is just the most perfect treat. Beautiful cupcakes, Liz!
one of my all time favorite dessert is a nice yellow cupcake from scratch nothing like them! These are gorgeous!
Lizzy,
The cupcakes look so elegant. I follow Danielle thanks to you. She has many rich dessert recipes.
Annamaria
Sometimes it’s easy to overlook vanilla desserts, but I think they’re great! These cupcakes would be perfect for any occasion.
These are so sweet, Liz. Just lovely xx
You have a gift Liz to make the simple (vanilla) look wonderful and elegant, I would choose that vanilla cupcake just for that. A good mist cake recipe makes all the difference.
Absolutely gorgeous cupcakes, that buttercream is heavenly!
Vanilla cakes that are truly good and moist are hard to come by. I’ll be sure to save these to try since they received the thumbs up . I hope your daughter had a wonderful birthday and enjoyed all the celebrations she and her friends were honoring. So happy she enjoyed your beautiful cupcakes!
Such a classic treat. These would be beautiful for a wedding shower or even a wedding.
Wow, you weren’t kidding when you said no chocolate this month. AND no caramel!! hahahah These cupcakes look just darling!!!! Thanks for reminding me about them!!! Love it!
These cupcakes look so dreamy and beautiful…the swirls are so perfectly piped, Liz.
They are truly beautiful Liz, I just love the pale pastel coloured balls on top, so pretty. It’s no wonder Katie and her friends loved them.
Liz, you always have the prettiest cupcakes!!! definitely dual birthday worthy!!!! love!
These cupcakes look good enough I think they’d pass for a delicious breakfast. Belated birthday wishes to those celebrating. Sounds like Mary’s Secret Ingredients has a very worthy cause.
Ooh la la, Lizzy! What beautiful cupcakes 😀
Katie and her friends are lucky girls 😉 these would make any occasion extra special. Happy belated birthday to them both as well.
Toodles,
Tammy<3
These looks like heaven !! I’ll take a look to your blog’s friend! xo
Your cupcakes are beautiful Liz, bet the girls loved them:@)
I honestly don’t think you can beat a good vanilla cupcake and these look delicious. I will be sure to pop over to hugs and kisses to take a peek. Sammie