PostHeaderIcon Vanilla Cupcakes with Vanilla Buttercream Frosting

These are my go-to tried and true vanilla cupcakes! I have made these too many times to count and they have always been devoured within minutes.

These cupcakes are very simple to make and it’s great that I always have all of the ingredients on hand. I love to substitute vanilla paste for vanilla extract in most of my recipes. Vanilla paste provides those beautiful vanilla seeds/flecks (and an amazing vanilla flavor) that you would get if you used expensive vanilla beans. You can find vanilla paste all over but I usually get mine from Williams Sonoma.

Last but not least, the frosting! It is AMAZING! I actually came up with this recipe since every other recipe I tried tasted more like butter than delicious buttercream frosting. I think my husband and I both gained a few pounds while testing this frosting again and again. But it was worth it! I’m happy to say this is the only buttercream I will ever make!




Vanilla Cupcakes

Yield: 12 cupcakes


1/2 cup unsalted butter, at room temperature

2/3 cup sugar

3 eggs

1 teaspoon vanilla extract (or vanilla paste!)

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk


Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. 

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow to cool in pan 5 minutes.  Transfer cupcakes to a wire rack and allow to cool completely.

Prepare frosting.  Decorate cooled cupcakes as desired.

Source: cupcakes: adapted from Joy of Baking

My Favorite Vanilla Buttercream Frosting!

Yield: enough frosting for 24 cupcakes


1 stick unsalted butter, softened

5-6 cups confectioners’ sugar (20 oz)

pinch of salt

2 Tablespoons vanilla extract

1/2 cup heavy cream


In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add 1/4 cup heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 5-6 cups (or so) of confectioners’ sugar and 1/2 cup of heavy cream are added. (Do not add all 5-6 cups of confectioners’ sugar at once or you’ll have a mess)

Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

Decorate cooled cupcakes as desired.

Source: Melissa Bakes Original


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