The perfect Classic Vanilla Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

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Just a few days ago, I posted a recipe for my Whipped Vanilla Buttercream Frosting. And what better way to use that frosting than on these Classic Vanilla Cupcakes. A beautiful little cupcake that’s perfect for parties, brunch, upcoming Mother’s Day or graduation. If you love my Vanilla Cake with Chocolate Frosting, this is the next recipe you’ll want to try out!

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What Are These Cupcakes Like

The cupcakes themselves are so easy to make. Very basic with no unusual or fussy ingredients. 

• Difficulty – These are a two part cupcake consisting of the cupcakes and the frosting. They aren’t difficult, but they take time to make. If you are new to piping frosting, I recommend you do a little practice before frosting the cupcakes.
• Taste – The cupcake part is a little buttery with a light crumb. The frosting is creamy, light and luscious.
• Serving – This recipe makes 12 regular sized cupcakes. In the recipe card at the end of the post you can easily adjust the serving size.

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Ingredients

For the Cupcakes

• Flour – I used all purpose flour wheat flour for this recipe.
• Baking powder – This is the rising agent in the cupcake.
• Salt – I used regular table salt, it helps enhance flavours in the cupcakes.
• Butter – I always use unsalted butter in baking. It’s important the butter is at room temperature for these cupcakes.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Milk – It’s best to use whole full fat milk for this recipe.
• Vanilla extract – Vanilla helps enhance flavours in baking.

For the Frosting

• Butter – Butter is used as the base for this icing.
• Icing sugar – This is the most common type of sugar used for making icing and frosting. It’s superfine like powder and creams smoothly easily.
• Heavy cream – Cream is used to help thin out the icing and make it creamier.
• Vanilla – Vanilla extract enhances the flavours in the icing.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C.. Line or grease a 12 count medium sized cupcake pan.
2. Mix butter, sugar, eggs and vanilla – In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3 – 5 minutes. Beat in eggs , one at a time, mixing well after each addition. Then beat in the vanilla.
3. Combine dry ingredients – In a small bowl, combine the flour, baking powder and salt.
4. Finish cupcake batter – Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk and stir in and then finally the remaining flour.
5. Bake cupcakes – Evenly divide the batter between the 12 muffin cups. Bake for 15-18 minutes or until a toothpick comes out clean.
6. Cupcakes – Remove from oven and leave to cool completely on a wire rack.
7. Make frosting – Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream
8. Frost cupcakes – You can pipe the frosting on the cupcakes or spread it on with a butter knife. Decorate how you like.
9. Serve – Best served the day they are made but will keep up to two days in an airtight container.

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Notes About The Cupcakes

• Measure ingredients correctly – It’s very easy to measure incorrectly. In the recipe card, measurements are first listed in US cups but can be changed to metric with the click of a button. I use the metric system for all baking as I find it more accurate.
• Baking time may vary – These cupcakes will be baked when a toothpick inserted comes out clean. They will bake between 15 – 18 minutes. Check them at the earliest time.
• Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.
• Make ahead – The frosting can be made in advance up to one week. Just store it in the fridge in an airtight container up to one week.
• Frosting tips – If the frosting is too thick, just add a little more cream. If the frosting starts to curdle while mixing, add a little more icing sugar.

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Substitutions

• Frosting – You can make Buttercream Frosting, Chocolate Buttercream Frosting or Chocolate Creamcheese Frosting.

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Serving and Storage

• Serving – Serve these cupcakes at a birthday celebration or for any other special day throughout the year. You could even serve them at an afternoon tea party alongside the Cucumber and Mascarpone Cream Sandwiches and the Light and Fluffy Scones.
• Storage – Store these in an airtight container on the counter for about 2 days. You can freeze the unfrosted cupcakes up to two months.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!