Vanilla Cupcakes With Creamy Vanilla Buttercream

Name: Vanilla Cupcakes With Creamy Vanilla Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 4 ounces cake flour (about 1 cup); 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; 3 tablespoons canola oil; 1 large egg; 1 large egg white; 3/4 cup plus 2 tablespoons granulated sugar; 1/2 cup 1% low-fat buttermilk; 2 teaspoons vanilla extract; Cooking spray; Buttercream Frosting:; 6 tablespoons unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons half-and-half; 1 1/2 teaspoons vanilla extract; Dash of salt; Sugar pearls (optional)

Servings: persons

Cupcakes:
4 ounces cake flour (about 1 cup)
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons canola oil
1 large egg
1 large egg white
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup 1% low-fat buttermilk
2 teaspoons vanilla extract
Cooking spray
Buttercream Frosting:
6 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons half-and-half
1 1/2 teaspoons vanilla extract
Dash of salt
Sugar pearls (optional)

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Beat oil, egg, and egg white with a mixer at medium speed until combined. Add granulated sugar; beat until thick and pale. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 2 teaspoons vanilla.
3
Place 12 paper or foil muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups. Bake at 350u00b0 for 20 to 22 minutes or until tops of cupcakes spring back when pressed in center (they will not be brown.)
4
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
5
To prepare buttercream frosting, place butter in a bowl; beat with a mixer at medium speed until light and fluffy. Add powdered sugar; beat at low speed until blended. Add half-and-half, 1 1/2 teaspoons vanilla, and dash of salt; beat at high speed until smooth and creamy. Top cupcakes with frosting. Sprinkle with sugar pearls, if desired.

1020

kcal

Calories

Fat

121

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Cupcakes:, 4 ounces cake flour (about 1 cup), 1 1/4 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Vanilla Cupcakes With Creamy Vanilla Buttercream 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!