Classic vanilla cupcakes with whipped buttercream
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
12 cupcakes
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Calories
320 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Classic vanilla cupcakes with whipped buttercream
Description
This recipe begins by creaming room temperature butter and caster sugar until light and fluffy, creating a smooth base. Eggs are beaten in one at a time, then sifted flour, baking powder, and salt are mixed into the batter. Milk, plain yogurt, and vanilla extract contribute moisture and a subtle tang, resulting in a soft cupcake with balanced flavor.
Once spooned into lined muffin tins, the cupcakes bake until golden and a skewer inserted comes out clean. After cooling completely, a whipped buttercream frosting is prepared by whipping softened butter, sifted icing sugar, vanilla extract, and milk to maintain a light, spreadable consistency. This frosting is piped onto the cupcakes and optionally decorated with sprinkles.
These vanilla cupcakes offer a classic flavor profile and soft texture that pairs well with the creamy sweetness of the buttercream. They can be made a day ahead, allowing the flavors to develop and saving time on serving day. The recipe yields twelve cupcakes, suitable for small celebrations or everyday treats.
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup caster sugar
- 2 egg
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup PLAIN yogurt
- 1 teaspoon vanilla extract or seeds from one vanilla pod
for the whipped vanilla buttercream
- ½ cup butter room temperature
- 3 cups icing sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Sprinkles for decorating
Instructions
- Pre-heat the oven to 180°c/350ºF and line a 12-hole muffin pan with cupcake liners.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the flour, baking powder and salt and mix through then add the milk, yogurt and vanilla.
- Mix until everything is combined then spoon the batter into the cupcake liners.
- Place into the oven and allow to bake for 12-15 minutes until the cupcakes are golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely.
- To make the buttercream, whip the butter until pale then add the icing sugar and vanilla extract and whip until soft and fluffy. Add a little milk if your buttercream is too stiff.
- Transfer the whipped buttercream to a piping bag and pipe swirls of frosting onto the cooled cupcakes.
- Top with sprinkles and serve. (These cupcakes can be made the day before you intend to serving them.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 121mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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