Vanilla Cupcakes & The Best Basic Buttercream Frosting Recipe

Name: Vanilla Cupcakes & The Best Basic Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKE:; 3/4 pounds Unsalted Butter, Room Temperature; 2 cups Sugar; 5 Eggs; 1-1/2 teaspoon Vanilla Extract; 3 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Sea Salt (or Kosher Salt); 1 cup Buttermilk (or Substitute A Scant Cup Of Milk Plus 1 Teaspoon Lemon Juice); FOR THE FROSTING:; 3 cups Confectioners Sugar (Sifted); 1 cup Unsalted Butter, Room Temperature; 1 teaspoon Vanilla Extract; 2 Tablespoons Heavy Whipping Cream

Servings: persons

FOR THE CUPCAKE:
3/4 pounds Unsalted Butter, Room Temperature
2 cups Sugar
5 Eggs
1-1/2 teaspoon Vanilla Extract
3 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Sea Salt (or Kosher Salt)
1 cup Buttermilk (or Substitute A Scant Cup Of Milk Plus 1 Teaspoon Lemon Juice)
FOR THE FROSTING:
3 cups Confectioners Sugar (Sifted)
1 cup Unsalted Butter, Room Temperature
1 teaspoon Vanilla Extract
2 Tablespoons Heavy Whipping Cream

1
Preheat the oven to 325 F.
2
In a large bowl using a mixer with whisk attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and vanilla and mix well.
3
In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients and the buttermilk into the batter. Mix until just combined.
4
Line two 12-count muffin pans with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and set pan on a rack. Allow cupcakes to cool in the pan for 15 minutes.
5
Meanwhile, make the frosting. In the bowl of a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.
6
Pipe or spread frosting onto the top of the cooled cupcakes, as desired.
7
This recipe will make exactly 24 moist and delicious standard size cupcakes.

3000

kcal

Calories

177

Fat

326

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKE:, 3/4 pounds Unsalted Butter, Room Temperature, 2 cups Sugar, 5 Eggs, and more.

Yes, Vanilla Cupcakes & The Best Basic Buttercream Frosting 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.

Vanilla Cupcakes & The Best Basic Buttercream Frosting

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