If you’re looking for a sweet treat that comes together in about 30 minutes and offers a delightful baking experience, then these Buttercream Topped Vanilla Cupcakes are just the thing you need! This recipe requires minimal clean-up, just a couple mixing bowls, and is perfect for a weeknight snack or a joyful celebration. I’m telling you, your family will love these irresistible cupcakes! You can switch up the fun toppings or fillings to suit your taste, and trust me, they’re even great for using up that random frosting or sprinkles you have sitting around, a super fun “clean out the pantry” project!
The Essentials for Your Buttercream Topped Vanilla Cupcakes
- 1 cup all-purpose flour (sifted)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (at room temperature)
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons pure vanilla extract
Let’s Get Baking These Delicious Cupcakes!
How to Make Buttercream Topped Vanilla Cupcakes
Preheat Your Oven (10 minutes) Preheat your oven to 350°F (175°C) to ensure even baking. Trust me, you don’t want to skip this step because the cupcakes need that ideal temperature to rise perfectly.
Whisk Your Dry Ingredients (5 minutes) In a mixing bowl, whisk together the sifted flour, baking powder, and salt. This helps evenly distribute the baking powder, ensuring your cupcakes rise beautifully.
Cream Together Butter and Sugar (4 minutes) In a separate large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until it’s light and fluffy, about 2-4 minutes. The smell is going to be incredible! Add in the eggs, one at a time, mixing between each one until fully incorporated.
Add Vanilla and Milk (2 minutes) Stir in the vanilla extract and milk until just blended. Your batter will be smooth and creamy!
Combine Both Mixtures (2 minutes) Gradually add the dry ingredients to the wet, stirring gently until just combined. I usually switch to a spatula for this step to avoid over-mixing. If you see a few lumps, that’s okay, keep the batter light and fluffy!
Scoop and Bake (15-20 minutes) Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. They’ll be slightly golden on the edges, let me tell you, the aroma will be unbearable! Let them cool completely in the pan for about 5 minutes, then transfer to a wire rack.
Prepare the Buttercream Frosting (5-10 minutes) For the buttercream, beat 1/2 cup of unsalted butter until creamy, gradually add 3 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla. Beat until smooth and fluffy, this is the time to go crazy with sprinkles or food coloring if you’re feeling festive!
Frost and Enjoy! (5 minutes) Once the cupcakes are completely cooled, swirl that luscious buttercream on top. Feel free to get creative with sprinkles, edible glitter, or anything your heart desires!
Why I Adore This Recipe
This is my go-to recipe when I want something sweet but don’t have a lot of time! Seriously, these cupcakes are pure comfort food, reminding me of family gatherings and birthday celebrations. And the best part is, you can switch it up to match the seasons! Think pumpkin spice for fall or lemon zest in the summertime. You can use whatever you’ve got on hand, which makes it just perfect for busy weeknights or surprise get-togethers.
If you loved this cupcake recipe, be sure to check out my Classic Snickers Cupcakes, my Dark Chocolate Cupcakes with Peanut Butter Marshmallow Fluff, or even my Mango Strawberry Sunset Cupcakes for more delicious options!
Why This Recipe Works
Quick & Easy
These Buttercream Topped Vanilla Cupcakes are a breeze to whip up in under 30 minutes. Seriously, the longest part is the baking time!
Crowd-Pleaser
These are definitely going to be a hit at any gathering with your family and friends. With their light, fluffy texture and rich frosting, the whole family will love it, and you’ll be the superstar of the dessert table!
Customizable
The great thing is that you can easily customize these guys. Swap out the vanilla for almond extract or throw in some chocolate chips for an extra treat. The possibilities are endless!
Budget-Friendly
Using simple, everyday ingredients makes this recipe not only delicious but budget-friendly, too. You likely have most of these items in your pantry!
Serving and Storage Tips
These cupcakes are best served fresh, but they’ll keep for about 3-4 days in an airtight container at room temperature, just be sure they’re fully cooled first to avoid any sogginess!
If you need to store them longer, you can pop them in the fridge for up to a week. Just know that the buttercream might lose some of its fluffiness in the fridge, but they still taste great.
You can freeze these cupcakes, simply frost them and then wrap each one in plastic wrap, placing them in a freezer-safe bag. They’ll last for up to 3 months, and you’ll thank yourself later when you’re in need of a quick dessert!
Trust me, the next time you’re baking for a birthday party, potluck, or just a casual weeknight dessert, you’ll want to pull out this delicious and easy recipe for Buttercream Topped Vanilla Cupcakes!
Just remember; baking is all about joy and experimentation. Don’t stress too much if things don’t turn out exactly as planned; you might just stumble upon a new favorite modification! Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Buttercream Topped Vanilla Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the sifted flour, baking powder, and salt.
- In a separate large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add in the eggs one at a time, mixing between each addition until fully incorporated.
- Stir in the vanilla extract and milk until just blended.
- Gradually add the dry ingredients to the wet, stirring gently until just combined.
- Line a muffin tin with cupcake liners and fill each about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool completely in the pan for about 5 minutes before transferring to a wire rack.
- Beat 1/2 cup of unsalted butter until creamy.
- Gradually add 3 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla, beating until smooth and fluffy.
- Once the cupcakes are completely cooled, swirl the buttercream on top and add sprinkles or other toppings as desired.