Vanilla Cupcakes with Fluffy Buttercream Frosting – A Classic You’ll Crave Again and Again!
Before we dive into cupcake heaven, let me just say… thank you. Seriously! Whether you’re new here or a regular baking buddy, I’m grateful you're stopping by my cozy corner of the internet. Sharing recipes that bring joy (and a little sugar rush!) to your kitchen fills me with the warmest kind of happiness.
Today, I’ve got something truly timeless and irresistibly good: Vanilla Cupcakes with Fluffy Buttercream Frosting. These little golden cakes are light, moist, and crowned with a cloud of silky vanilla buttercream. They’re the kind of treat that looks simple—but tastes like something from a dream bakery.
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Why You’ll Fall in Love with These Cupcakes
Vanilla may sound plain—but don’t be fooled! These cupcakes are anything but boring!! With a rich, buttery crumb and a fluffy, not-too-sweet frosting that melts on your tongue, this recipe strikes the perfect balance between elegance and comfort food.
Reasons to Love This Recipe
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Foolproof texture: Moist but not dense, soft yet structured.
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Unfussy ingredients: Everything you need is likely in your kitchen right now.
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Party-perfect: They pipe beautifully and hold up well for birthdays, baby showers, or just Tuesday.
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Customizable: Dress them up with sprinkles, jam centers, or a touch of citrus zest.
What Do They Taste Like?
Like a hug in dessert form! You get the deep warmth of real vanilla and the comforting richness of butter in every bite, all lifted by that luxurious swirl of frosting. It’s classic, it’s indulgent, it’s everything you want in a cupcake.
The Benefits of Making These Vanilla Cupcakes
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Quick & easy: No need to be a pastry chef. The batter comes together in one bowl, and the frosting is whipped in minutes.
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Budget-friendly: Simple pantry staples = bakery-quality treats at home.
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Kid-approved: Trust me, these are the first to disappear at any gathering.
Ingredients You’ll Need
For the Cupcakes:
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1 1/4 cups all-purpose flour
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3/4 cup granulated sugar
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1/2 cup unsalted butter (softened)
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2 large eggs
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1/2 cup whole milk
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1 1/2 tsp pure vanilla extract
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1 1/4 tsp baking powder
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1/4 tsp salt
For the Fluffy Buttercream Frosting:
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1 cup (2 sticks) unsalted butter, room temp
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3–3.5 cups powdered sugar
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2 tbsp heavy cream or milk
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2 tsp vanilla extract
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Pinch of salt
Tools You’ll Need
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Electric mixer (hand or stand)
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Cupcake/muffin tin
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Paper liners
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Mixing bowls
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Sifter (optional but helpful!)
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Piping bag + tip (if you want bakery-style swirls)
Ingredient Additions & Substitutions
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Almond extract: Swap half the vanilla for almond for a delicate twist.
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Citrus zest: Lemon or orange zest adds a bright, fresh note.
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Gluten-free: Sub in a 1:1 gluten-free flour blend.
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Dairy-free: Use vegan butter and a plant-based milk like oat or almond.
How to Make Vanilla Cupcakes (Step-by-Step)
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Preheat & prep: Oven at 350°F (175°C). Line a cupcake pan with paper liners.
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Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
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Cream butter & sugar: Beat together until light and fluffy (3-4 mins).
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Add eggs & vanilla: One egg at a time, mixing well after each. Add vanilla.
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Combine wet & dry: Add flour mixture in batches, alternating with milk. Mix just until smooth.
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Bake: Fill liners 2/3 full. Bake 18-20 minutes until a toothpick comes out clean.
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Cool completely before frosting!
Make That Dreamy Buttercream
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Beat the butter until smooth and pale (about 4 mins).
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Add powdered sugar gradually, mixing on low.
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Add vanilla, cream, and salt – then beat until fluffy, about 3 more minutes.
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Adjust consistency: More sugar for stiffness, more cream to soften.
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Pipe away! Use a star tip for gorgeous swirls like you see in bakeries.
What to Serve with These Cupcakes
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A tall glass of cold milk (because, nostalgia!)
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Fresh berries for a pop of color
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Champagne or prosecco for grown-up celebrations
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Hot coffee or espresso to contrast the sweetness
Tips for Perfect Cupcakes
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Don’t overmix the batter—it leads to dense cakes.
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Room temperature ingredients are key for smooth blending.
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Let cupcakes cool fully before frosting (trust me on this one!).
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For bakery-level presentation, use a piping bag with a large tip like Wilton 1M.
How to Store
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Room Temp: Store in an airtight container for up to 2 days.
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Fridge: Up to 5 days—just let them come to room temp before serving.
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Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost fresh.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Bake the cupcakes a day ahead and frost before serving.
Can I color the frosting?
Absolutely! Gel food coloring works best for vibrant hues without thinning the frosting.
Can I double the recipe?
Yes, this recipe scales beautifully for parties!
Conclusion
These vanilla cupcakes are proof that simple can be spectacular. Whether you're baking for a crowd or just treating yourself (because you deserve it!), this recipe never lets you down. Soft, buttery, and crowned with the fluffiest frosting ever—what’s not to love?
If you’re as cupcake-obsessed as I am, you have to try these other sweet peachy favorites too:
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🧁 Peach Cobbler Cupcakes
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🍑 Peach Cream Cheese Muffins
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🍰 Vanilla Cake with Peach Compote Filling
Let’s Keep the Sweetness Going!
If you try this recipe, I’d love to see your creations! Tag me on Pinterest and leave a review below—let’s swap cupcake tips and flavor ideas 💛
Nutritional Info (Per Cupcake)
Approximate values
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Calories: 320
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Fat: 18g
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Carbs: 38g
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Sugar: 27g
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Protein: 2g