Homemade Vanilla Cupcakes with Buttercream Recipe

Imagine biting into a cupcake so soft it feels like a cloud, topped with buttercream so rich it could solve world peace. Too dramatic? Maybe.

But these vanilla cupcakes are the real deal—no boxed mix, no weird ingredients, just pure, unfiltered joy in dessert form.

Whether you’re baking for a party, a Tuesday, or to impress your cat (they judge, trust me), this recipe delivers. And the best part?

You probably have everything you need in your pantry right now.

Let’s get to it.

Why This Recipe Slaps

Most vanilla cupcakes are dry, bland, or taste like sweetened cardboard. Not these.

The secret? Real vanilla extract, a touch of sour cream for moisture, and buttercream so fluffy you’ll want to eat it with a spoon.

These cupcakes bake up tender, with a tight crumb that holds its shape but melts in your mouth. The buttercream?

Silky, not too sweet, and pipeable for those Instagram-worthy swirls. It’s the kind of dessert that makes people ask, “Wait, you made these?”

Homemade Vanilla Cupcakes with Buttercream Recipe

Recipe by Wendy CarterCourse: Dessert, Vegetarian

Servings

12

servings

Prep time

15

minutes

Cooking time

18

minutes

Calories

320

kcal

Ingredients

• For the Cupcakes:

• 1 ¼ cups all-purpose flour

• 1 ¼ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup whole milk

• 2 tbsp sour cream (or Greek yogurt)

• For the Buttercream:

• 1 cup unsalted butter, softened

• 3–4 cups powdered sugar

• 2 tsp vanilla extract

• 2–3 tbsp heavy cream or milk

• Pinch of salt

Step-by-Step Instructions

• Preheat your oven to 350ºF (175ºC) and line a muffin tin with cupcake liners. Pro tip: Use two liners per cupcake for extra sturdiness.
• Whisk dry ingredients: In a bowl, mix flour, baking powder, and salt. Set aside.
• Cream butter and sugar: Beat butter and sugar until light and fluffy (about 3 minutes). Scrape the bowl. Your biceps will thank you later.
• Add eggs and vanilla: Beat in eggs one at a time, then vanilla. Mix until just combined.
• Alternate wet and dry: Add half the dry ingredients, then milk and sour cream, then the rest of the dry. Mix until smooth—no overmixing, or you’ll get hockey pucks.
• Bake: Fill liners 2/3 full. Bake 18–20 minutes until a toothpick comes out clean. Let cool completely before frosting.
• Make buttercream: Beat butter until creamy. Gradually add powdered sugar, vanilla, cream, and salt. Whip for 3–4 minutes until fluffy.
• Frost and devour: Pipe or spread buttercream onto cooled cupcakes. Top with sprinkles if you’re feeling fancy.

Storage Instructions

Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for 5 days.

Buttercream hardens in the fridge, so let cupcakes sit at room temp for 30 minutes before serving.

For longer storage, freeze unfrosted cupcakes for up to 3 months.

Why You Should Make These

These cupcakes are foolproof, customizable, and taste like they came from a bakery.

They’re perfect for birthdays, potlucks, or when you need a sugar rush to fuel your existential crisis.

Plus, homemade buttercream beats store-bought frosting any day. IMO, it’s worth the extra 5 minutes.

Nutrition Facts (Per Cupcake)

• Calories: 320
• Fat: 18g
• Carbs: 38g
• Protein: 3g
• Sugar: 28g

Common Mistakes to Avoid

• Overmixing the batter: This leads to dense cupcakes.
  

  Mix until just combined.

• Using cold butter: Softened butter creams better. FYI, microwaving it into a puddle doesn’t count.
• Overbaking: Cupcakes continue cooking as they cool. Pull them out when the toothpick has a few crumbs.
• Skipping the salt: It balances the sweetness.
  

  Don’t be that person.

Alternatives

• Gluten-free: Swap all-purpose flour for a 1:1 GF blend.
• Dairy-free: Use plant-based butter and milk, and omit sour cream.
• Flavor twists: Add lemon zest to the batter or swap vanilla for almond extract.
• Healthier(ish): Reduce sugar to ½ cup and use Greek yogurt instead of sour cream.

FAQs

Can I use vanilla bean instead of extract?

Absolutely! Scrape the seeds from 1 vanilla bean into the batter for extra flavor. Just don’t tell your wallet.

Why did my cupcakes sink in the middle?

Usually, it’s from overmixing, underbaking, or opening the oven door too soon.

Patience is a virtue, especially with cupcakes.

Can I make the batter ahead of time?

Nope. Bake it fresh. The baking powder activates immediately, so waiting = flat cupcakes.

My buttercream is too runny.

Help?

Chill it for 15 minutes or add more powdered sugar. If it’s too thick, add a splash of cream. Easy fix.

Final Thoughts

These vanilla cupcakes are the holy grail of simple desserts.

They’re moist, flavorful, and topped with buttercream that’s basically edible happiness.

Whether you’re a baking newbie or a seasoned pro, this recipe won’t let you down.

Now go forth and bake—your future self (and anyone within frosting-sneaking distance) will thank you.