Super soft, super flavorful & oh so moist. This is the PERFECT Vanilla Cupcakes with Vanilla Buttercream!

Vanilla Cupcakes with Vanilla Buttercream

Light & fluffy, so moist and filled with the most delicious buttery vanilla. These Vanilla Cupcakes with Vanilla Buttercream are the #1 recipe you need!
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 12 -14 cupcakes
Calories 351kcal
Author Fiona Dowling


For the Cupcakes

  • 1 and 1/3 cups cake flour , spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large , room temperature
  • 1 large egg white ( you can discard the yolk)
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup buttermilk , room temperature**

For the Vanilla Buttercream**

  • 3/4 cup unsalted butter , softened to room temperature
  • 3 - 3 1/2 cups powdered sugar sugar
  • 2-3 tablespoons whipping cream
  • 1 teaspoon vanilla (omit if you want pure white frosting)
  • 1/4 teaspoon salt to taste
  • food coloring if desired
  • sprinkles for decorating


  • Preheat the oven to 350F degrees. Line a regular sized muffin tin with muffin/cupcake papers. 
  • In a medium sized bowl, whisk together the cake flour, baking soda & salt. Set aside.
  • In a large bowl using an lectric mixer on medium speed, beat together the butter and sugar until light and fluffy. Add in the egg, egg white and vanilla and continue beating until combined. Turn the mixer down to medium-low speed and add in about half of the flour mixture, followed by about half of the buttermilk. Add in the rest of the flour mixture and beat on low speed until almost combined, then add in the rest of the buttermilk and beat on low until all mixed in. Be careful not to over mix the batter. 
  • Fill the prepared muffin pan until each cavity is about 1/2 to 2/3 full - be very careful not to overfill each cupcake liner. Bake for 15-18 minutes until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack and continue cooling.
  • To make the frosting, beat the butter on medium-high speed until fluffy and begins to lighten in color. Turn the mixture to low and add in about 1/2 of the icing sugar, once combined turn the mixer up to medium-high speed and beat for 5-10 seconds. Turn the mixer back down to medium-low, and continue with the rest of the powdered sugar. Once the mixture gets thick, add in the salt, vanilla and whipping cream 1 tablespoon at a time. Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.
  • Decorate the cupcakes using a knife, or a piping bag and your favorite piping tip (I typically use a star tip, such as the Wilton 1M). 


*To make your own cake flour, measure 1 and 1/3 cups all-purpose flour. Remove 2 tablespoons and 2 teaspoons of the all-purpose flour. Then add in 2 tablespoons and 2 teaspoons of cornstarch. Whisk together.
**If you don't have buttermilk, whole milk or 2% milk can be substituted. I don't recommend skim milk however, as it doesn't have as much flavor. 


Calories: 351kcal