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

Ingredients:

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

Directions:

Source: cupcakes: adapted from Joy of Baking

My Favorite Vanilla Buttercream Frosting!

Yield: enough frosting for 24 cupcakes

Ingredients:

1 stick unsalted butter, softened

5-6 cups confectioners’ sugar (20 oz)

pinch of salt

2 Tablespoons vanilla extract

1/2 cup heavy cream

Directions:

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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