Velvet Vanilla Cupcakes with Classic Buttercream Frosting

   

There is something undeniably joyful about a perfectly frosted cupcake. Whether you are baking for a birthday party, a weekend treat, or just because, a classic vanilla cupcake topped with a swirl of rich, velvety buttercream frosting is the ultimate crowd-pleaser.

The secret to this recipe is achieving a cupcake that is incredibly moist and fluffy, paired with a bakery-style frosting that holds its shape beautifully without being overly sweet. Once you master this simple base, you have a blank canvas for any color, sprinkle, or decoration you can imagine!

Ingredients

For the Cupcakes:

• Flour: 1 ½ cups all-purpose flour
• Baking Powder: 1 ½ tsp
• Salt: ¼ tsp
• Butter: ½ cup (1 stick) unsalted butter, softened to room temperature
• Sugar: ¾ cup granulated sugar
• Eggs: 2 large eggs, room temperature
• Vanilla: 2 tsp pure vanilla extract
• Milk: ½ cup whole milk, room temperature

For the Buttercream Frosting:

• Butter: 1 cup (2 sticks) unsalted butter, softened to room temperature
• Powdered Sugar: 3 to 4 cups, sifted
• Heavy Cream: 2–3 tbsp (or whole milk)
• Vanilla: 1 ½ tsp pure vanilla extract
• Salt: A tiny pinch (to cut the sweetness)

Instructions

1. Prep and Mix the Dry Ingredients

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream the Butter and Sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes. You want the mixture to look pale, fluffy, and completely combined.

3. Add the Wet Ingredients

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Combine Dry and Liquid

Turn the mixer to low speed. Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the flour (add half the flour, all the milk, then the rest of the flour). Mix just until combined—overmixing will make the cupcakes dense instead of fluffy!

5. Bake to Perfection

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and let them cool completely before frosting.

6. Whip Up the Perfect Buttercream

While the cupcakes cool, make the frosting. Beat the softened butter on medium speed for about 2 minutes until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, alternating with small splashes of heavy cream.

Once added, mix in the vanilla extract and a pinch of salt. Turn the mixer to medium-high and whip the frosting for another 2–3 minutes until it is light, fluffy, and perfectly spreadable.

Decorating Tips

• Make it Colorful: If you want a pop of color, add a few drops of gel food coloring to the buttercream during the final minute of whipping.
• The Perfect Swirl: Transfer your buttercream to a piping bag fitted with a large star tip (like a 1M tip). Start in the center of the cupcake, move to the outer edge, and loop around in a tight spiral moving upward.
• Add Sprinkles Immediately: If you are adding sprinkles, drop them on right after piping each cupcake before the outer layer of frosting sets!