Vanilla Buttercream Cupcakes Recipe

Name: Vanilla Buttercream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Self-Rising Flour; 1-1/4 cup All-purpose Flour; 2 sticks Butter; 2 cups Sugar; 4 whole Eggs; 1 cup Milk; 1 teaspoon Vanilla Extract; _____; FOR THE BUTTERCREAM ICING:; 2 sticks Butter; 7 cups Powdered Sugar; 1/4 cups Milk; 2 teaspoons Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Self-Rising Flour
1-1/4 cup All-purpose Flour
2 sticks Butter
2 cups Sugar
4 whole Eggs
1 cup Milk
1 teaspoon Vanilla Extract
_____
FOR THE BUTTERCREAM ICING:
2 sticks Butter
7 cups Powdered Sugar
1/4 cups Milk
2 teaspoons Vanilla Extract

1
Preheat oven to 350F. In a small bowl, combine the flours. Set aside.
2
In a large bowl, on medium speed with an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
3
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the sides of the bowl, pushing batter into the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
4
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
5
For the buttercream icing:
6
Beat 2 sticks butter until creamy, about 1 minute. Add in 4 cups of the powdered sugar and the 1/4 cup milk. Beat on medium high speed for 3-5 minutes until creamy. Add in the remaining 3 cups powdered sugar and 2 teaspoons of vanilla extract. Beat until all the ingredients are well-combined and buttercream is fluffy and creamy.
7
Pipe or spread the buttercream on top of the cupcakes when cupcakes are completely cool. Top with decorator's sugar or sprinkles, if desired.

2392

kcal

Calories

104

Fat

354

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Self-Rising Flour, 1-1/4 cup All-purpose Flour, 2 sticks Butter, and more.

Yes, Vanilla Buttercream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Buttercream Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions