These vanilla cupcakes are a timeless treat, offering a perfect balance of fluffy texture and rich, buttery flavor. With just 25 minutes of prep and 18 minutes of baking, you’ll have a dozen golden delights ready to enjoy. The moist crumb pairs beautifully with the subtle sweetness of vanilla, making each bite a little slice of heaven.
Topped with your favorite frosting, these cupcakes are ideal for celebrations or a simple indulgence. Their light, airy texture and irresistible aroma will fill your kitchen with warmth. Whether shared with friends or savored solo, these cupcakes are sure to bring smiles and satisfy every sweet craving.
Ingredients for Vanilla Cupcakes and Frosting
- Cupcakes:
- 6 Tablespoons (85 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- 1 large egg, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup (167 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup (175 ml) buttermilk, room temperature preferred (or substitute with ¾ cup milk + ¾ tablespoon lemon juice or vinegar)
- Vanilla Bean Frosting:
- 1 cup (226 g) unsalted butter, softened
- ¼ teaspoon table salt
- 3 cups (375 g) powdered sugar
- 1 Tablespoon vanilla bean paste (or substitute with 1 Tablespoon vanilla extract)
- 1-2 Tablespoons heavy cream, as needed
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside.
- Make the cupcake batter: In the bowl of a stand mixer (or a large bowl with an electric hand mixer), beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Using a spatula, fold in about ¼ of the flour mixture into the butter mixture until just combined. Add ¼ cup of buttermilk and fold in. Alternate adding the flour mixture and buttermilk until fully combined (add flour in 4 parts and buttermilk in 3). Be careful not to over-mix.
- Bake the cupcakes: Fill the cupcake liners ⅔-¾ full with batter. Bake for 17-18 minutes, or until the tops spring back when gently touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make the frosting: In a large bowl, beat the butter with an electric mixer until creamy. Sprinkle in the salt and mix to combine.
- Gradually add the powdered sugar, ½ cup at a time, mixing well after each addition.
- Stir in the vanilla bean paste. Add heavy cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Beat on high speed for 30 seconds to make it fluffy.
- Frost the cupcakes: Pipe or spread the frosting onto the cooled cupcakes. Add sprinkles if desired. Store at room temperature for up to 2 days or refrigerate in an airtight container for up to a week.
Creative Frosting and Topping Ideas
While the vanilla bean frosting is a classic choice, you can easily switch things up! Try adding a teaspoon of lemon zest for a citrus twist or a tablespoon of cocoa powder for a chocolatey flavor. For toppings, consider fresh berries, crushed nuts, or even a drizzle of caramel sauce for extra indulgence.
Perfect Pairings for Your Cupcakes
These vanilla cupcakes pair beautifully with a cup of hot tea or coffee for a cozy treat. For a dessert spread, serve them alongside fresh fruit or a scoop of vanilla ice cream. They’re also a great addition to birthday parties or afternoon tea gatherings!
Storage Tips for Freshness
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be kept at room temperature for 1 day or refrigerated for up to 5 days. Let them come to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 3 months—just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Time-Saving Hacks for Busy Bakers
To save time, measure all your ingredients before starting (mise en place). If you don’t have buttermilk, make a quick substitute by mixing ¾ cup of milk with ¾ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. For even faster prep, use a piping bag with a large round tip to frost the cupcakes effortlessly.
Common Questions Answered
Can I use regular milk instead of buttermilk? Yes, but buttermilk adds moisture and tenderness, so a substitute is recommended. Can I make these cupcakes ahead of time? Absolutely! Bake them a day in advance and frost them just before serving. What if I don’t have vanilla bean paste? Use an equal amount of vanilla extract instead—it’ll still taste delicious!
Vanilla Cupcake Recipe
Ingredients
Cupcakes
- 6 Tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup buttermilk room temperature preferred
Vanilla Bean Frosting
- 1 cup unsalted butter softened
- 1/4 teaspoon table salt
- 3 cups powdered sugar
- 1 Tablespoon vanilla bean paste
- 1-2 Tablespoons heavy cream as needed
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl — and use an electric hand mixer) and beat very on medium speed until well creamed and light and fluffy.
- Add egg and vanilla extract and beat well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Use a spatula (not a mixer!) to gradually fold in about ¼ of the flour mixture until just combined. Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.
- Continue to alternate until flour mixture and buttermilk are completely combined (I add the flour in 4 parts and the buttermilk in 3) — mix until batter is combined but be sure not to over-mix or your cupcakes could end up dense and dry.
- Fill cupcake liners ⅔-¾ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched and a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Allow cupcakes to cool in pans for 5 minutes before carefully removing to cooling rack to cool completely before frosting.
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- Stir in vanilla bean paste.
- With mixer on medium-low speed, add the heavy cream, one tablespoon at a time until you have a smooth consistency. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
- Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.