Vanilla Cupcake Recipe

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Vanilla Cupcakes
These simple Vanilla Cupcakes are everyone’s favorite! Not too sweet. Not too dense or too airy. Buttermilk and brown sugar add depth of flavor. A fluffy cloud of Vanilla Buttercream perfectly compliments the rich cake. Top with sweetened, shredded coconut for an added treat.

UPDATE: These Vanilla Cupcakes are AWARD WINNING! Check out the recipe and see how I won!

Ingredients for Cupcakes:
1/2 cup butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 1/2 cups flour
2 tsp vanilla
3/4 cup buttermilk

Ingredients for Vanilla Frosting:
2 1/2 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
6 tablespoons whipping cream

NOTE: Makes enough batter and frosting for 12 cupcakes, 24 mini-cupcakes. Bake 350(F) for 20 minutes.

Vanilla Cupcakes

Vanilla Cupcakes
Preheat oven to 350(F). In an electric mixer, cream butter thoroughly. Add white and brown sugars and cream again. Mix in baking powder, baking soda and salt. Add eggs and cream thoroughly. Add flour and combine thoroughly. Scrape down sides of mixing bowl if necessary.

Vanilla Cupcakes
With mixer running on low speed, stream buttermilk into mixing bowl. When all of the buttermilk has been added, crank the speed to whip air into the batter.

Vanilla Cupcakes
Add vanilla. Notice how fluffy and soft the batter looks? Fluffy is good.

Vanilla Cupcakes
Spoon batter into paper lined pan.

Vanilla Cupcakes
This recipe makes 12 – 16 cupcakes depending on how much batter is filled into each cup. Bake at 350(F) for 20 minutes, checking every two minutes thereafter. For mini-cupcakes, reduce baking time to 10 minutes, checking every two minutes thereafter.

Vanilla Cupcakes
Cupcakes will be golden and puffed. Allow cupcakes to cool in the pan for about ten minutes; until they can be handled without crumbling or dimpling.

Vanilla Cupcakes
Allow cupcakes to rest on rack until completely cooled before frosting.

Vanilla Cupcakes
Chill mixing bowl and wire whisk attachment for best results. Sift powdered sugar for best results. Just sayin’. Cream butter thoroughly and add powdered sugar one half cup at a time.

Vanilla Cupcakes
Mixture will be creamy but stiff.

Vanilla Cupcakes
Begin adding cold whipping cream by the tablespoonful with mixer running on low speed.

Vanilla Cupcakes
When all whipping cream has been added, crank the speed of the mixer to high to beat air into the mixture and whip the cream.

Vanilla Cupcakes
Frosting will be thick, silky and delicious.

Vanilla Cupcakes
When I show up with a plate of cupcakes, people always comment on how “perfect” my frosting looks. I’ll let you in on my secret: I use the most highly praised kitchen gadget of all… a butter knife. The key is to pile the frosting in the center of the cupcake and rotate the cupcake, keeping the knife mostly stationary.

As you can see, my knife has not really changed position, but the cupcake frosting is piling up nicely on top and tapering at the bottom. For best adhesion, add sprinkles or coconut immediately. Tune in next week when I do basic home improvement with my kitchen butter knife. OK. Just kidding.

Vanilla Cupcakes
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Chocolate Pudding Filled Cupcakes!
Looking for Chocolate Pudding Filled Cupcakes? Click on the photo…

Link to the Tastes like Spring Spirit! blog post.

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65 Responses to “Vanilla Cupcake Recipe”

  1. mandy
    7/5/2012 at 8:45 pm #

    I made these tonight with TJ’s frosting mix. The cake came out delicious! so moist and fluffy. Thanks for sharing <3!

  2. Average Betty
    7/6/2012 at 1:39 pm #

    So awesome, Mandy! Thanks for letting me know :D

  3. rachel
    7/8/2012 at 10:02 pm #

    Hi Betty
    i saw in the earlier comment reply that you used APP flour here. i wonder if it will comes out different texture if i use cake flour?if will, what difference ?

  4. Average Betty
    7/10/2012 at 9:50 am #

    Hi rachel, I don’t know. I’ve only ever used all-purpose flour. All of my recipes use all-purpose or plain flour unless otherwise noted.

  5. amy haung
    10/11/2012 at 5:33 pm #

    haii so like i am at los angles rosemead nd where can u buy the best icing ??? thank you :)

  6. Average Betty
    10/12/2012 at 7:07 am #

    Hi Amy, I don’t buy icing, so I don’t know… Sorry!

  7. Katherine
    11/11/2012 at 1:08 pm #

    I made these last year for my daughter’s birthday and they were a hit! Thank you! I would like to make them this year as a double layer cake. Do you think I should double or triple the recipe? Thanks for your help and guidance!

  8. Average Betty
    11/12/2012 at 8:22 am #

    Hi Katherine! So happy to hear the cupcakes were a hit last year:) I think if you double the recipe you should have two 9″ layer cakes (or approximately 24 cupcakes). I’d love to know how it works out for you — Happy Birthday to your daughter!!

  9. Shahla
    6/11/2013 at 5:38 am #

    Hello Betty :
    Can u say me plz 3/4 of a cup milk is how many ml plzz

  10. Average Betty
    6/12/2013 at 5:20 am #

    Hi Shahla, It’s 180ml — You can type questions like that into the Google search bar and get the answer very quickly :) Hope this helps!

  11. jasvinder
    4/3/2014 at 9:12 am #

    Hey average betty…. having problems with the batter, I am finding that the cakes dont rise well like yours what could be the problem? Also all the batter fits into the cases what could be the issue?

  12. Average Betty
    4/3/2014 at 10:39 am #

    If the cakes aren’t rising – check your baking powder. It may have expired or gone flat. And I’m not sure I understand your second question…


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