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Moist Vanilla Cupcakes with Stable Buttercream Frosting

Close-up of a perfectly baked vanilla cupcake with generous swirls of creamy vanilla buttercream frosting.
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Follow this straightforward recipe to make moist vanilla cupcakes topped with a reliable, stable buttercream perfect for any celebration, like a graduation party.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. This step is key for texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the buttercream frosting, beat the 1/2 cup of softened butter until creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated.
  10. Add the vanilla extract and 2 tablespoons of milk or cream. Beat on medium-high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add a tiny bit more liquid if the frosting is too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the buttercream frosting onto each cupcake.

Notes

  • For the best texture, bring your butter and eggs to room temperature before starting the batter.
  • Sifting the powdered sugar prevents lumps in your final buttercream.
  • If you need a very stable frosting for warm weather, reduce the milk/cream in the frosting to 1 tablespoon.

Nutrition

Find it online: https://dishicious.com/vanilla-cupcake-with-buttercream-recipe-easy-baking/