Homemade Vanilla Cupcakes with Buttercream Frosting

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5 from 1 vote

Homemade Vanilla Cupcakes with Buttercream Frosting

Moist, flavorful vanilla cupcakes with a rich and creamy vanilla buttercream frosting.

Course Baking, Dessert, Snack

Cuisine American, British

Diet Vegetarian

Prep Time 20

Cook Time 26

Servings cupcakes

Calories 308kcal

Author Lise Sullivan Ode

Ingredients

For the cupcakes

1 ½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup unsalted butter, room temp
⅔ cup sugar, plus 3 tablespoons
1 large egg
⅔ cup milk
1 teaspoon vanilla extract

For the buttercream

½ cup unsalted butter (room temp) or 1 stick
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Instructions

For the cupcakes

Preheat oven to 350 degrees F. Add cupcake liners to a 12 serving cupcake pan, and set aside.
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside. Add butter to a large mixing bowl, and beat with an electric mixer until creamy Slowly pour in sugar, followed by the egg and vanilla extract, mixing each until well combined. Scrape sides of bowl with a rubber spatula and mix again to ensure all ingredients are well combined.
With mixer set on LOW, add in half of the dry ingredients, followed by half of the milk, mixing well after each addition. Repeat with remaining ingredients. Increase speed and mix until smooth. Using a large spoon, divide batter evenly into prepared cupcake pan, filling about ¾ full. Bake on 350 F. for 22 minutes, or until a toothpick inserted in center comes out clean. Place each cupcake on a wire cooling rack to cool.

For the buttercream

Add butter to the bowl of an electric mixer and beat for about 1 minute, or until very creamy. Slowly add in powdered sugar and vanilla, and mix until well combined. Slowly add in a SMALL amount of milk until desired consistency is reached. Add frosting to a piping bag and swirl on frosting.

Notes

How do I store leftover cupcakes with buttercream frosting? Place in an airtight container. Store at room temperature for 24 hours or in the refrigerator for up to 5 days.

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