Fluffy Vanilla Cupcakes with Creamy Buttercream Frosting

Fluffy Vanilla Cupcakes with Buttercream Frosting

If you’re in the mood for a classic, indulgent dessert that promises both flavor and beauty, these fluffy vanilla cupcakes with a smooth buttercream frosting are sure to become a favorite. Perfect for birthdays, celebrations, or simply as a sweet treat, these cupcakes are not only visually appealing but also a joy to eat. Here’s a step-by-step guide to creating these delightful little cakes, ensuring they come out perfectly every time.

Ingredients

For the Cupcakes:

Ingredient	Quantity
Butter (softened)	120g
All-purpose flour	120g
Granulated sugar	120g
Eggs	165g
Vanilla extract	1 tsp
Baking powder	2g
Fine salt	1 pinch

For the Buttercream Frosting:

Ingredient	Quantity
Butter (softened)	150g
Powdered sugar	300g
Vanilla extract	1 tsp
Whole milk	1 tbsp

Instructions

Step 1: Prepare the Cupcake Batter

Bring Ingredients to Room Temperature: Begin by ensuring that the butter and eggs are at room temperature. This helps to achieve a smoother batter with better texture and volume.
Cream the Butter and Sugar: Place the softened butter in a large mixing bowl. Add the granulated sugar and, using an electric mixer, beat the mixture at medium-high speed until it becomes light and fluffy. This process should take about 3-5 minutes. The light texture of the batter will be key to the fluffiness of your cupcakes.
Incorporate the Eggs: Crack the eggs into a small bowl and gradually add them to the butter-sugar mixture, one at a time, while continuing to mix. This ensures that the eggs are fully incorporated without causing the batter to deflate. Stop mixing once all the eggs are added.
Add the Vanilla: Stir in the vanilla extract for that deliciously warm flavor that complements the sweetness of the cupcakes.
Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures that the dry ingredients are well combined and free of clumps.
Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet ingredients, folding gently with a spatula. Be careful not to overmix. The goal is to incorporate everything just until smooth.

Step 2: Bake the Cupcakes

Prepare the Muffin Tin: Line a muffin tin with paper cupcake liners. This recipe will make 12 cupcakes, so be sure to have enough liners on hand.
Fill the Cupcake Liners: Using a spoon or ice cream scoop, fill each cupcake liner with approximately 40g of batter. This will ensure that each cupcake is the same size and bakes evenly.
Level the Batter: Before placing the tray in the oven, gently tap the muffin tin on the counter a few times. This helps to level the batter and remove any large air bubbles, which can lead to uneven baking.
Bake: Place the muffin tin in the preheated oven at 180°C (350°F) and bake for 25 minutes. The cupcakes are done when a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before decorating.

Step 3: Make the Buttercream Frosting

Beat the Butter: In a separate mixing bowl, beat the softened butter on medium speed using an electric mixer until smooth and creamy. This should take about 2 minutes.
Add the Powdered Sugar: Gradually add half of the powdered sugar to the butter, one spoonful at a time, while continuing to mix. This will ensure that the sugar doesn’t create a cloud of dust and is properly incorporated.
Add the Milk and Vanilla: Pour in the milk and vanilla extract, continuing to beat until the mixture is smooth. The milk helps achieve the perfect consistency for spreading or piping, while the vanilla adds richness to the frosting.
Finish Adding Sugar: Slowly add the remaining powdered sugar, one spoonful at a time, until the frosting becomes thick, smooth, and creamy. The final consistency should be spreadable but still firm enough to hold its shape when piped.

Step 4: Decorate the Cupcakes

Pipe the Frosting: Transfer the buttercream frosting into a piping bag fitted with a star-shaped tip. If you don’t have a piping bag, you can simply use a plastic sandwich bag with the tip of one corner snipped off.
Frost the Cupcakes: Pipe the frosting onto each cooled cupcake, starting from the outer edge and spiraling inward. This will create a beautiful, domed shape. For extra flair, feel free to add sprinkles, edible glitter, or other decorative toppings.
Serve and Enjoy: Once decorated, the cupcakes are ready to be served! Enjoy them as a sweet treat for a party, dessert, or just because.

Tips for Success:

Room Temperature Ingredients: Always use butter and eggs at room temperature. This ensures that they mix together smoothly and helps the batter rise properly during baking.
Sifting Dry Ingredients: Sifting the flour and baking powder is essential for achieving a light, airy texture in the cupcakes.
Don’t Overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can cause the cupcakes to be dense and heavy.
Check for Doneness: The toothpick test is the best way to check if the cupcakes are fully baked. Insert a toothpick into the center of a cupcake; if it comes out clean or with only a few moist crumbs, the cupcakes are done.

Nutritional Information (per serving)

Nutrient	Amount per serving (1 cupcake)
Calories	~300 kcal
Carbohydrates	38g
Protein	3g
Fat	17g
Saturated Fat	10g
Fiber	0g
Sugar	28g
Sodium	100mg

Whether you’re an experienced baker or just starting out, these vanilla cupcakes with buttercream frosting are sure to be a hit. The light and airy cupcakes paired with the creamy, sweet frosting make for a delicious combination. Don’t forget to get creative with your decorations, and feel free to add your favorite toppings to make these cupcakes uniquely yours!

Enjoy baking and indulging in these sweet treats, and make sure to share them with friends and family — they’ll be delighted!