Go Back
+ servings
vanilla cupcake with frosting and colorful sprinkles
Print

Vanilla Cupcakes with Vanilla Buttercream Frosting

These super easy vanilla cupcakes are delicious paired with this vanilla buttercream frosting.
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 Cupcakes
Calories 352kcal

Equipment

  • 1 Stand Mixer

Ingredients

  • 1 1/4 cups all purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • ¾ cups sugar
  • 2 eggs, room temp
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk room temp

Frosting

  • 3 ½ cups confectioner's sugar
  • 6 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • pinch of salt
  • Rainbow Sprinkles for Decoration (optional)
  • 6 tablespoons butter room temperature

Instructions

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a medium bowl, mix together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer with the paddle attachment on, beat butter and sugar on medium-high speed for about 5 minutes, until light in color and thick and fluffy. Scrape down the sides as needed.
  • Add the eggs, one at a time, beating well with each addition. Add the vanilla and beat to combine.
  • Reduce speed to medium and the flour mixture in thirds, alternating with the buttermilk, make sure they are well incorporated between each addition. Scrape down the bowl and mix for another 30 seconds until the mixture is smooth.
  • Divid the batter evenly between the 12 cupcake liners, filling about 2/3 full.
  • Bake for 20-23 minutes or until the tops spring back or a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool fully before frosting.

Vanilla Buttercream Frosting

  • Sift the confectioner's sugar to assure there are no lumps.
  • With a handheld or stand mixture, beat the butter at medium speed until fluffy (approx. 2 mins). Gradually add the sifted sugar alternating with the heavy cream and vanilla. beat on low speed after each addition. Stop adding cream when the desired consistency has been reached.
  • Frost cooled cupcakes and top with rainbow sprinkles as desired. Then enjoy!

Nutrition

Calories: 352kcal | Carbohydrates: 59g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 174mg | Potassium: 61mg | Fiber: 1g | Sugar: 48g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg