Vanilla cupcakes with frosting recipe

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  • Cake
  • Mini cakes
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  • Vanilla cupcakes

Quick and easy vanilla cupcakes. I used a knife to decorate the cupcakes, and I added quite bit of top so it looked like a whipped ice cream and added some sprinkles! If you have loads of frosting left, you can keep it in a container in the fridge for up to a week.

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IngredientsMakes: 5 large cupcakes

  • 2 eggs
  • 113g (4oz) caster sugar
  • 113g (4oz) butter
  • 140g (5oz) self-raising flour
  • 5 tablespoons jam
  • 250ml milk
  • 3 tablespoons plain flour
  • 225g (8oz) butter
  • 198g (7oz) icing sugar
  • 2 to 3 teaspoons vanilla extract

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 180 C / Gas 4. Line muffin cases or bun cases in a tin.
  2. Whisk the eggs and caster sugar together in a bowl until light and fluffy. Stir in the butter, then fold in the self-raising flour slowly. Pour the mixture into cases, filling just over halfway.
  3. Bake in the preheated oven until golden brown, 15 to 20 minutes.
  4. Leave to cool for about 10 to 15 minutes, scoop out bit of the middle, add bit of jam and place sponge back on top.
  5. Make the vanilla frosting: add the milk and plain flour in a saucepan, bring to the boil, stir until the mixture thickens. Remove from heat and leave to cool completely.
  6. Add butter, icing sugar and vanilla. Beat until creamy. Spread over the cooled cupcakes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Very easy to make taste and look great. A family favourite!-06 Aug 2015

Recipe Summary

  • ½ cup unsalted butter, softened
  • ½ cup Pyure Organic All Purpose Stevia Blend
  • ½ teaspoon Pyure Organic Liquid Stevia Extract, vanilla flavor
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1 cup 35% cream
  • ¼ teaspoon Pyure Organic Liquid Stevia Extract, vanilla flavor

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray liners with cooking spray, set aside.

Beat together butter and Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia Blend, Vanilla Flavor until fluffy.

Add eggs, one at a time blending after each addition. Beat in vanilla.

Whisk together flour, baking powder and salt.

Beat into butter mixture, alternating with milk, making three additions of flour and two of milk, just until combined.

Spoon batter into muffin cups. Bake for 20 to 22 minutes or until tester inserted into center comes out clean. Let cool on rack for 10 minutes. Let cool completely.

Meanwhile, using a hand mixer, beat together cream and Pyure Organic Liquid Stevia Blend, Vanilla flavor until stiff peaks form. Immediately spread on cupcakes.

Vanilla Cupcakes with Vanilla Buttercream

So, my oldest turned 10 recently. I was surprisingly and uncharacteristically mushy about the whole thing. He is a joy, and I cannot believe that I have been his mom for 10 years. Birthdays are about celebration and celebrations would be not a party without cupcakes. Or cinnamon rolls, or red velvet cake. My son has high baking demands when it comes to his week-long birthday extravaganza. He requested cinnamon rolls for his class treat, red velvet cake for his actual birthday dinner, and cupcakes for his friend party. The rest of my family is completely unaffected by my baking abilities, but William really appreciates a homemade baked good. He has learned to capitalize on it (flattery and his big blue puppy dog eyes work like a charm) and uses his birthday to see what I am really made of. He tests my baking chops.

This year he wanted to have a few of the boys from his class over to make homemade pizza. They were pros. They didn’t even make a mess of the kitchen, it was great. They played Madden until their thumbs were weak, we didn’t hear a peep other than the occasional touchdown noise, and it was one of the most enjoyable parties we have ever had. When it came to his kid party cake, he told me to surprise him. I know what you might be wondering, why did you pick a boring vanilla cupcake with vanilla buttercream? Well, because I heard that these were the best. Alison from The Alison Show talked about them on Instagram, and I figured that if she said that this was the best vanilla cupcake recipe, it was worth a go. Guess what? She was right. These cupcakes are divine. The thing about the batter and the buttercream is that both recipes have some specific steps – and that is what sets them apart from all others. The batter needs to rest. Makes perfect sense, so does pancake batter, why didn’t I think to rest my cupcake batter? The buttercream is the best I have ever had. Light, not too sweet, and the perfect texture. These cupcakes are from the Trophy Cupcakes & Parties book. I buy a lot of cookbooks, it is sort of my thing. A lot of books I skim through once or twice and shelve. This book I go to all the time. I love this book and it is a great one to add to your collection.

P.S. Alison has no idea who I am, but I love her. Any girl that appreciates a fountain soda and loves to dance in the kitchen as much as I do is okay in my book.

P.P.S My recipe below for buttercream is the full size original recipe. For the pictures, I made a half batch. I had just enough frosting for 24 cupcakes. Nobody wants a chintzy amount of frosting on their cupcake.

2 1/2 cups flour
1 cup cake flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1 cup milk
1/2 cup plus 3 Tablespoons half-and-half
1 Tablespoon plus 1 teaspoon vanilla
1 cup butter, room temperature
2 3/4 cups sugar
3 eggs

In a large bowl sift together flour, cake flour, baking powder, and salt. Set aside.

In a pitcher, whisk together milk, half-and-half, and vanilla. Set aside.

Cream together butter and sugar in the bowl of a stand mixer until light and fluffy, about 1 minute.

Add eggs one at time, mixing well and scraping the bowl after you add each egg.

Add 1/3 of the flour mixture.

Add 1/2 of the milk. You add the dry ingredients in 3 parts, and the liquid in 2.

When everything has been added scrape the bowl one more time. Let the batter rest for 15 minutes. Preheat the oven to 350 degrees and line two muffin tins with paper liners.

Fill the paper liners three quarters of the way full. Bake for 20 minutes, or until a toothpick comes out clean.

The cupcakes will be pale in color. Let cool for 5 minutes in the pan, then transfer to a rack to cool completely.

Vanilla Buttercream (FULL SIZE RECIPE)

3 cups (6 sticks) butter, room temperature
6 cups confectioners sugar, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt

Add the butter to the bowl of a stand mixer. Beat until the butter is pale, very smooth, and makes a slapping sound as it hits the sides of the bowl. This takes about 30 seconds if you butter is really soft, a bit longer if the butter is cooler.

Add the sugar one cup at a time. Mix until it is incorporated before you add the next cup.

When all of the sugar has been added, scrape the paddle and the sides of the bowl. Add the vanilla and salt, beat on low speed for 15 seconds.

Increase the speed to high (or just high enough so that it doesn’t make a mess). Beat until whipped, light, and perfectly smooth, about 5 minutes. Scrape the bowl once or twice. The frosting will look like it is getting really soft, but it will stiffen and increase in volume.

How to Make Vanilla Cupcakes

PREP. Preheat the oven to 350° F. Line 16 wells of a muffin tin with paper liners and set aside.

WHISK. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mix together the butter, egg whites, vanilla, sour cream, and milk.

COMBINE. Pour the wet ingredients into the dry ingredients, and mix until well combined.

SCOOP & BAKE. Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake 18-20 minutes, until the tops spring back when touched lightly. Remove from the oven and cool completely.

FROSTING. To make the frosting, beat the butter until light and fluffy. Add the powdered sugar, vanilla, salt, and 1 tablespoon of milk, and mix. Add additional milk as needed to make a smooth frosting. Increase the speed to high and beat 3-5 minutes, until light and fluffy.

DECORATE. Pipe onto the cooled cupcakes and decorate with sprinkles, if desired.

Helpful tips:

  • All refrigerated items should be at room temperature before using.
  • Don’t over mix.
  • Bake times can fluctuate depending on your oven, so watch carefully.
  • Make this batter into a cake! Bake in 9吉 for thinner cake or 11࡭ thicker cake. Bake at 350°F for 30-40 min or until a toothpick inserted into the center comes out clean.
  • Save your egg yolks: Use yolk to make Pastry cream, lemon curd , and Hollandaise Sauce . You can also mix them with other eggs to make nice creamy scrambled eggs or an omelet. Store egg yolks in an airtight container along with enough water to cover the yolks. Store in the fridge for 2-3 days. Remove the yolk from the water with a slotted spoon before using in a recipe.

Homemade Vanilla Cupcakes with Buttercream Frosting:

Kudos to Danielle over at Live well Bake Often for this cupcake recipe. I &lsquove made many vanilla cupcakes over the years. Danielle&rsquos is the best vanilla cupcake recipe for a party. These vanilla cupcakes with sour cream stay moist when made ahead.

I&rsquove linked her vanilla cupcake recipe at the bottom of this post for you. I did use my own buttercream frosting recipe though. Just to be clear. 🙂

Make these super moist vanilla cupcakes a day ahead if you like. Stored correctly in an airtight container (I use this cupcake carrier) will remain moist and delicious. On party day make the homemade buttercream frosting and decorate.

Recipe Tips:

I use my kitchenAid Stand mixer with the paddle attachment to make this cupcake recipe. You can also make these with a hand electric mixer.

  1. Use real vanilla extract rather than imitation flavoring for best results. I know. Vanilla is REALLY expensive. But if you want the best flavor you need it in this recipe
  2. . Room temperature ingredients blend together best. Set out ALL of your eggs, unsalted butter and other dairy ingredients an hour or so before you make any cakes or cupcakes.
  3. Do not over-mix the cupcake batter. Cupcake batter is very delicate and needs to be mixed on low speed just until the ingredients are combined.
  4. Fill your cupcake liners evenly and only half to 2/3 Full. These cupcakes have a lot of rise.
  5. Do not open the oven door early to check on the cupcakes. This will cause your cupcakes to fall and not rise properly. Trust the bake time.
  6. The key to a great cupcake is air and lightness in the batter.
  7. Cover them as soon as they are cooled to the touch. Don&rsquot leave them out for any length of time if you are planning on eating them the following day.
  8. Frost the day you plan to eat them for best results. This will leave you with soft and fresh buttercream

This Recipe makes 12 cupcakes or 24 mini cupcakes. It easily doubles for a large crowd event.

Vanilla cupcakes are universally popular at parties. Cupcakes bring a party table to life when appropriately decorated and coordinated to your party theme.

Sprinkles Vanilla Cupcakes with Vanilla Buttercream Frosting (Copycat Recipe)

My favorite cupcake recipe ever. Moist and fluffy, these homemade vanilla cupcakes are better than the real thing!


  • ¾ cups Unsalted Butter, Room Temperature
  • 1-½ cup Granulated Sugar
  • 3 whole Eggs, Room Temperature
  • 1-½ teaspoon Pure Vanilla Extract
  • 2 teaspoons Almond Extract
  • 1-¼ cup Sour Cream
  • 2-½ cups Cake Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Butter, Slightly Softened
  • 3-½ cups Powdered Sugar
  • 2 teaspoons Milk
  • 1-½ teaspoon Vanilla Extract
  • ⅛ teaspoons Salt


Preheat the oven to 350 F. Line two 12-count standard-size muffin tins with 20 cupcake liners. If you prefer to make mini cakes, prep enough pans for 40. Set aside.

Cream the unsalted butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla, almond extract, and sour cream and mix until combined.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.

With the mixer on low, add the flour mixture into the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Make sure no lumps remain in batter.

Divide batter among the 20 cupcake liners (or 40 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Remove pans from oven, set on a rack and allow to cool.

For the buttercream frosting:

Put slightly softened butter into a medium-sized bowl. Beat on medium speed with an electric or stand mixer, for about 3 minutes until smooth and creamy.

Add powdered sugar, milk, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick.

Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

How to make my secret Less-Sweet Fluffy Vanilla Frosting

First, we make the roux. It’s just like how we start creamy-sauce savoury foods like Mac and Cheese – except it’s sweet, and we take it much further until it’s very thick.

Milk, sugar, flour – Stir the sugar and flour in a dry saucepan over medium heat – this just toasts the sugar lightly to bring out some flavour. Then slowly pour the warm milk in as you whisk (this avoids lumps)

Cook over medium heat until it thickens in a thick dolloping custard. The range of thickness possible is actually quite broad – I’ve made it way thicker and it still worked perfectly. In fact, the frosting holds its structure longer, and it pipes with sharper, more defined edges even though it is just as fluffy. Just don’t take it off when it’s still watery.

Scrape it into a bowl (“it” being a roux)

Cover roux with cling wrap, pressing onto the surface to prevent a skin from forming (or use paper if you’re plastic adverse) then very importantly, allow to fully cool otherwise it will melt the butter. It will become like a thick, pasty, thoroughly unappetising jelly and at this stage you will start doubting me. Have faith!

Cooling the roux / making ahead – I usually cool on counter for 20 minutes then refrigerate for 30 minutes or so to speed things up but don’t let it get fridge cold because otherwise it won’t mix together well with the room temp butter (because the temperatures are too different). You can also leave it overnight in the fridge but take it out about 1 hour prior to dechill it and bring to room temperature.

Now, we whip it up like any other frosting.

5. Beat butter until creamy – just for a couple of minutes. We don’t need it to become aerated because we will be whipping the combined mixture like you do whipped cream and at this stage it will fluff up more

6. Add dollops of the roux, beating as you go. Take about 1 minute to add all the roux in, this will ensure your Frosting stays smooth

7. Beat, beat, beat – Add vanilla and a pinch of salt for flavour, then beat for another 2 to 3 minutes, just like you’re whipping up a big bowl of cream and

8. Voila! Your Fluffy Vanilla Frosting is done!

Vanilla Cupcakes Recipe & Video

Vanilla Cupcakes are so lovely with their swirls of Confectioners (Buttercream) Frosting. Gone are the days when they were only served at children's birthday parties dressed with a quick swipe of frosting and a sprinkling of colored sugar. Today's cupcakes show up everywhere, from adult birthday parties to weddings and their decorations range from the very simple to stunning works of art.

Cupcakes are usually baked in a 12 cup muffin pan that has been lined with fluted paper liners. The paper liners make the cupcakes look pretty, keep them moist, make them easy to release from the pan, and also make clean up a breeze. These delicious Vanilla Cupcakes start with a white cake batter. The batter is mixed using the 'creaming' method which produces a cupcake that is light and airy with a soft crumb. When making this cake batter have the butter, eggs, and milk at room temperature. (Information on making Butter Cakes) In order to have a moist cupcake, it is important not to over bake them, as over baked cupcakes are dry and crumbly. So always check the cupcakes a few minutes before the stated baking time. Ideally when you first check them you want to see just a few moist crumbs clinging to the toothpick. That way you know that the cupcakes have just a few more minutes of baking time. Because if the first time you check the cupcakes the toothpick comes out clean, this could also mean that they have been over baked.

Once the cupcakes are baked and completely cooled, we will frost them with a sweet and buttery confectioners (buttercream) frosting made from butter and confectioners (powdered or icing) sugar, with a little vanilla extract for flavoring. While covering them with just a thin layer of frosting makes them ideal for everyday, you can make them more decorative with a piping bag fitted with a decorative tip (in the picture I used a Wilton 1M star tip). To dress them up even more, garnish with fresh or candied flowers or a sprinkling of colored sugar.

The name "cupcake" was used differently back in the 1800s. Then the name "cup cake" simply referred to a cake where the ingredients were 'measured' not 'weighed'. It seems that before the 1880s ingredients for cake baking were actually weighed so when recipes started to be given in 'cup' measurements, the cake recipes were named 'cup cakes' to reflect this difference. Greg Patent also tells us in his book 'Baking in America' that a woman named Mrs. Rorer (in 1902) was the first to actually print a recipe for the cupcakes (with frosting) we all enjoy today.

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Confectioners (Buttercream) Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Vanilla Cupcakes :

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

Confectioners (Buttercream) Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

How to Make Our Vanilla Cupcake Recipe

  1. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy.
  2. Add in the egg whites, one at a time, lightly mixing with a spatula after each one.
  3. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer.
  4. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated.
  5. Fill the muffin liners 1/2-3/4 full. Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

How to make chocolate frosting

This chocolate frosting recipe is perfect for people who don’t usually like the icing on a cake. It is rich and chocolatey without being overly sweet and the texture is almost mousse-like.

  1. Beat the butter and sugar together (I like using my stand mixer fitted with the paddle attachment) until pale and fluffy (approximately 4-5 minutes). Add the cocoa powder and cream and mix in. Scrape down the sides of the bowl with a spatula and beat until smooth.
  2. With the mixer running, pour the melted chocolate in slowly then beat until incorporated. Scrape down the sides of a bowl and beat until smooth.
  3. Transfer the frosting to a piping bag fitted with the nozzle of your choice then pipe onto the cupcakes.


In a bowl whisk together all purpose flour, cornstarch, baking powder, baking soda and salt.

Sift the mixture twice. Set aside.

Meanwhile mix 1 cup milk with 1 tablespoon white vinegar and set aside for 5 minutes while it curdles (or use 1 cup buttermilk).

Using paddle attachment of your stand mixer or using your hand mixer, mix together oil and powdered sugar. Mix till creamy and well combined.

Add vanilla extract and mix.

Start adding the flour mix and milk-vinegar mixture in parts. Start by adding one part of the flour mix.

Then add one part of the milk-vinegar mixture. Add the flour-mix in 3 parts and milk-vinegar mixture in 2 parts, starting and ending with flour mix.

Mix till all is well combined but do not over-mix. The batter is now done.

Using an ice cream scoop (or any spoon), fill the cupcakes liners 2/3 full with the batter. Bake at 350 F degrees for 15-18 minutes or till toothpick inserted in the center comes out clean. Remove cupcakes from oven and transfer onto a wire rack to cool completely.

Make the frosting – Using the paddle attachment of your stand mixer or using your hand mixer, beat room temperature butter for 5 minutes till smooth and creamy.

Now add powdered sugar, 1 cup at a time, mixing after each addition. Add vanilla extract, milk/cream and mix.

Add food color (if using) and mix. Once everything is nice and combined, beat the buttercream at medium speed for 5 minutes to make it all fluffy and creamy.

Frost the cooled eggless vanilla cupcakes with the prepared vanilla buttercream frosting and enjoy.