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Classic vanilla cupcakes. Is there anything better than a simple vanilla cupcake topped with homemade buttercream frosting? For the moment, I’m going with no.
My birthday was yesterday and cupcakes have always been my go-to dessert {specifically funfetti}. Saturday we were at a gorgeous outdoor wedding to celebrate two good friends. Sunday {my actual day of birth} was pretty low key. A nice breakfast and some boating time spent with the fam.
As I mentioned in this post, on your birthday in our family you always get to choose your birthday meal and dessert. And because I have a major sweet tooth, dessert was always my first pick.
There’s just something about cupcakes that I love so much. Maybe it’s the fact that they’re portable, you can dress them up or dress them down {like a fine pair of jeans} and it’s like your own mini cake that doesn’t require a fork or plate.
Sure you typically need cupcake papers
{I love fun patterns or bright colors!} and potentially a helpful frosting utensil
. This one is awesome! It comes with multiple tips for creating different designs on cakes, cupcakes and cookies. If you’re not much for piping bags, this gadget was meant for you.
Just load your frosting into the tube, screw on the top and use the plunger to push the frosting out. I find it to be much more controlled than a piping bag, and what I used for these pretty little cupcakes. By doing so you’re showing each vanilla cupcake just a little extra ?.
These simple, classic vanilla cupcakes comes together in just 15 minutes. I know that’s a bit more time than a box mix you can pick up from the grocery store, but trust me when I say that extra 7-10 minutes of prep time is totally worth it.
It’s likely you already have all of these ingredients in your pantry and fridge, so they’re easy and quick enough to whip up for a friend’s birthday {that you maayybee forgot about} or just when you want a tasty cupcake {because cake is delicious}.
This recipe uses unsweetened vanilla almond milk to mix into the batter for a creamy texture. If you only have regular milk on hand, bake for about 2-3 minutes less. Regular milk has more sugar which will make the cupcakes caramelize faster. Just watch your cupcake babies because no one wants a burnt cupcake.
While your cupcakes bake, make your buttercream frosting. Use real unsalted sweetcream butter. Don’t think that this is the time to be all healthy and use an alternative frosting. You’re already going all-in with the cupcakes and frosting clearly makes this vanilla cupcake. So be nice to it and use that butta!
I used my stand mixer
fitted with the whisk attachment to make fluffy, sweet buttercream frosting, but you can also use a hand mixer
which should come with a small whisk attachment too. Cream your softened butter with the whisk attachment {just whisk until it’s smooth}. Add your vanilla, milk and powdered sugar, whisking slowly at first {hello powdered sugar covered clothing} and moving up in speed until completely combined. At this point you can stop, or continue whisking if you want a whipped, super fluffy frosting.
One note on softened butter from above. You still want it to be slightly firm {no melting} so when you press it, it leaves just the tiniest indent in the butter. Butter that’s any softer won’t create a frosting that sets up. You’ll end up with something along the lines of oozing frosting that doesn’t spread or sit nicely on top of golden brown cupcakes.
Once your cupcakes have baked and cooled, top them with that amazing homemade frosting {because you’re Betty Crocker baby!} and pass them out to all of your friends and watch as their eyes roll back because you’ve just given them the best cupcake they’ve ever eaten!
If you make these beautiful cupcake babies for your friends {or yourself…I won’t tell} make sure to take a picture and #ionlycameforthecake on Insta. I’d love to see your photos!!
- 2 cups all-purpose flour*
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup butter, softened
- 1/3 cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- ½ cup unsweetened almond milk**
- 1 cup 2 sticks butter, softened***
- 1 tsp. vanilla
- 3 Tbsp. unsweetened almond milk
- 3 cups confectioners’ sugar
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Preheat oven to 350°F and line cupcake tins with 12 cupcake liners.
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In a medium size bowl, whisk together the flour, baking powder and salt. Set aside.
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In a large bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy.
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Beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla and beat until smooth.
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Add 1/3 of the flour mixture and beat until combined. Pour in half of the milk and mix until smooth. Repeat with flour and milk, ending with the flour. Beat until smooth.
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Spoon the batter into the prepared cupcake tins and bake for 20-22 minutes.
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Meanwhile, in a separate medium bowl, beat the butter for the frosting with a whisk attachment until creamy. Add the vanilla and milk and beat until incorporated.
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Slowly add the confectioners’ sugar and beat until well combined.
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Remove the cupcakes and place on a wire rack to cool. Frost cooled cupcakes with buttercream frosting.
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Top with sprinkles if desired {but much suggested}.
*Note: you can either sift your flour for a lighter, airier cupcake. Or don’t sift and you’ll have a dense {delicious} cupcake. It’s all about your preference. **Note: if you’re using regular milk take off about 2-3 minutes of baking time. Regular milk has more sugar in it which will make the cupcakes caramelize and brown faster. ***Note: if your butter melts at all when softening don’t use for the frosting. Your softened butter should only leave a small finger indent when pressed. Any melted butter will cause your frosting to not set up properly.
