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Classic Vanilla Cupcakes + Vanilla Buttercream

Moist and fluffy vanilla cupcakes topped with a sweet buttercream frosting.

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Classic vanilla cups are always a treat. They are simple with everyday ingredients and fun. A good classic vanilla cupcake is a great base to build on other flavors. So its great to have a good one in you back pocket. Vanilla cupcakes are a great starting point for a new baker since the techniques you utilize are the stepping stone to any great baked good. It will help you create more elaborate and unique cupcakes to come. Start your baking  journey with these! Check out my tips and tricks below for  the best classic vanilla cupcakes. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST CLASSIC VANILLA CUPCAKES + VANILLA BUTTERCREAM

butter, eggs, sugar: other than your leavener like baking powder. butter, eggs and sugar are the main thing to keep your cupcakes nice and fluffy. creaming butter and sugar along with the eggs allows for air to be incorporated resulting in lighter fluffier cupcakes

lumpy frosting? if your frosting is lumpy and you’ve added a couple drops of water or milk the issue could be the butter. butter at room temperature should have no problem whipping to form fluffy frosting. if your frosting isn’t satiny smooth then your butter may be too cold. if you’re already in the middle of whipping with the sugar incorporated no worries. pop the bowl into the microwave at 10 second intervals to soften it. but don’t melt the butter. if you go too far then return it the fridge.

water or milk: when it comes to frosting liquids you have two choices really milk or water. milk or cream adds added flavor and richness. water add shelf life stability and you can leave your cupcakes out on the counter since butter and sugar wont spoil. if you like your cupcakes cold add in the milk since they’ll be in the refrigerator anyway other wise use water for sanitation sake.

make ahead: cupcakes can be made ahead. especially since any kind of baking can be a process. make the frosting ahead of time and store it in piping bags in the fridge so that its easy to access and ready to use. make the cupcakes ahead and place them in ziploc bag naked (no icing) and pop them straight in the fridge or freezer. they’ll be ready to use ahead of your next party.

fill em up: overfilling your cupcakes can result in puffy cupcakes that will make the frosting  uneven. for flatter cupcakes fill the batter up to 3/4 of the way so you have a nice flat layer to build on.

SIMILAR INGREDIENTS TO:

  1. STRAWBERRY CHEESECAKE CUPCAKES
  2. CHOCOLATE CHIP MUFFINS W/ CRUMB TOPPING
  3. SPICED APPLESAUCE CAKE

ENJOY THIS RECIPE WITH:

  1. CHOCOLATE CHIP COOKIES
  2. SPICED APPLESAUCE CAKE
  3. PAN AU CHOCOLAT BREAD PUDDING

Classic Vanilla Cupcakes + Buttercream

Classic Vanilla Cupcakes + Buttercream
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INGREDIENTS

  • Cupcake Batter
  • 1.5c Flour
  • 3/4c Milk
  • 1/4tsp Salt
  • 2tsp Baking Powder
  • 3/4c Sugar
  • 1/4c Butter, softened
  • 1Tb Oil
  • 2 Eggs
  • Buttercream Frosting
  • 3/4c Butter 1stick+1/4, soften
  • 5c Powdered Sugar
  • 1Tb Vanilla
  • 1/4tsp Salt
  • 6Tb Water or milk

INSTRUCTIONS

  • Start off by creaming the butter and sugar till its completely incorporated.
  • Next add in the eggs and run the whip till they have doubled in size and the mix has become pale.
  • Add in baking powder, oil, salt and vanilla. Mix till incorporated.
  • Finally add in milk and flour and mix again. but do not over mix.
  • In paper lined muffin tins scoop enough batter to fil 3/4 up to the top. Fill all 12 baking liners and bake at 350F for 16-18 minutes. Remove from oven and let cool completely prior to frosting.
  • To make frosting beat together the softened butter and powdered sugar. Add in vanilla. Then add milk or water by the tablespoon as needed to keep the frosting thick and fluffy. Add more water to thin it out.
  • Once done fill into piping bag and pip over the top of the cupcakes.
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