Perfect Vanilla Cupcakes Recipe with Smooth Buttercream (So Easy!)

Let me guess—you want a dessert that looks fancy, tastes amazing, and doesn’t require a full-on baking meltdown.

Enter vanilla cupcakes with buttercream frosting. Soft, fluffy, classic, and endlessly lovable. These cupcakes are the little black dress of desserts: always appropriate, never boring, and shockingly powerful.

Whether you’re baking for a birthday, a party, or just because Tuesday felt rude, these cupcakes show up and do the most.

Let’s bake something iconic.

Why This Recipe Is Awesome

Vanilla cupcakes don’t try too hard—and that’s exactly why they win. They’re simple, reliable, and let the buttercream frosting shine like the diva it is.

Why this recipe deserves a permanent spot in your life:

• Soft, fluffy cupcakes every time
  
• Rich, creamy buttercream that’s not tooth-achingly sweet
  
• Beginner-friendly (no baking stress required)
  
• Perfect base for any topping or decoration
  
• Crowd-pleasing AF (kids, adults, picky people—all happy)
  

Also, if you mess these up, it’s honestly impressive. They’re that forgiving.

Ingredients You’ll Need

No weird ingredients. No unnecessary drama. Just classics doing their job.

For the Vanilla Cupcakes

• 1½ cups all-purpose flour – Spoon and level, don’t freestyle.
  
• 1½ tsp baking powder – For that soft, fluffy rise.
  
• ¼ tsp salt – Sweet needs balance.
  
• ½ cup unsalted butter, softened – Room temp = smooth batter.
  
• ¾ cup sugar – Sweet, but not cupcake-overload sweet.
  
• 2 large eggs – Also room temp. Cold eggs are rude.
  
• ½ cup milk – Any kind works.
  
• 1½ tsp vanilla extract – Vanilla is the star. Don’t be shy.
  

For the Buttercream Frosting

• 1 cup unsalted butter, softened – This matters. Soft, not melted.
  
• 3–4 cups powdered sugar – Depends on how sweet you like it.
  
• 2–3 tbsp milk or cream – Adjust for texture.
  
• 1½ tsp vanilla extract – Again, flavor matters.
  
• Pinch of salt – Cuts the sweetness like a pro.
  

Step-by-Step Instructions

Vanilla Cupcakes

1. Preheat and prep
   Preheat oven to 175°C / 350°F. Line a muffin tin with cupcake liners. This is not optional unless you enjoy scraping cupcakes out of pans.
   
2. Mix dry ingredients
   In a bowl, whisk flour, baking powder, and salt. Set aside and feel productive.
   
3. Cream butter and sugar
   In another bowl, beat butter and sugar until light and fluffy. This step builds texture—don’t rush it.
   
4. Add eggs and vanilla
   Add eggs one at a time, mixing well after each. Stir in vanilla. Batter should look smooth and creamy.
   
5. Add dry ingredients and milk
   Alternate adding dry ingredients and milk, starting and ending with dry. Mix just until combined. Overmixing = dense cupcakes.
   
6. Fill and bake
   Fill liners about ⅔ full. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely before frosting—this is important.
   

Buttercream Frosting

1. Beat the butter
   Beat butter until smooth and creamy. This takes 2–3 minutes and is worth it.
   
2. Add powdered sugar slowly
   Add powdered sugar one cup at a time, mixing well. Otherwise, your kitchen becomes a snow globe.
   
3. Add vanilla, milk, and salt
   Beat until fluffy, smooth, and spreadable. Adjust milk or sugar as needed. You’re in control here.
   
4. Frost like a boss
   Pipe or spread frosting onto cooled cupcakes. Add sprinkles if you’re feeling joyful.
   

Common Mistakes to Avoid

• Frosting warm cupcakes
  Melted buttercream is not the vibe. Cool completely.
  
• Overmixing the batter
  Stop mixing as soon as everything comes together. Trust the process.
  
• Butter too cold (or melted)
  Soft butter is key for both batter and frosting.
  
• Overfilling cupcake liners
  Overflowing cupcakes = chaos. Stick to ⅔ full.
  
• Skipping salt in frosting
  Without it, buttercream tastes flat. Salt saves lives.
  

Alternatives & Substitutions

• Dairy-free?
  Use plant-based butter and milk. Works surprisingly well.
  
• Want chocolate cupcakes instead?
  Replace ¼ cup flour with cocoa powder. Easy glow-up.
  
• Less sweet frosting?
  Add cream cheese or reduce powdered sugar slightly. Balance is everything.
  
• Flavor twists
  Add lemon zest, almond extract, or a drop of food coloring. Vanilla is a blank canvas—use it.
  

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Yes! Bake cupcakes a day ahead and frost before serving.

Why are my cupcakes dry?
Overbaking or too much flour. Measure carefully and watch the oven.

Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that?

How do I store frosted cupcakes?
Room temp for 1 day or refrigerate for up to 3 days.

Can I freeze them?
Unfrosted cupcakes freeze beautifully. Frost fresh.

Can I double this recipe?
Absolutely. And honestly, you probably should.

Final Thoughts

Vanilla cupcakes with buttercream frosting are classic for a reason. They’re simple, comforting, and endlessly customizable.

Whether you’re baking for others or just treating yourself, these cupcakes never disappoint.

Now go frost generously, add sprinkles without shame, and enjoy every bite.

You didn’t just bake cupcakes—you made happiness in edible form. You’ve earned it.