0 from 204 votes
Vanilla Buttermilk Cupcakes and Fantastic {Easy} Buttercream Frosting
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 16 -24 cupcakes and 4 cups frosting
Calories: 379 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Vanilla Buttermilk Cupcakes:
- 1 ½ 1 ½ cups all-purpose flour
- 1 ¼ 1 ¼ teaspoon baking powder
- ¼ ¼ teaspoon baking soda
- ¼ ¼ teaspoon salt
- ¾ ¾ cup butter (12 tablespoons), softened to room temperature
- 1 1 cup granulated white sugar
- 2 2 large eggs
- 1 1 large egg yolk
- 2 2 teaspoons pure vanilla extract
- ½ ½ cup buttermilk
Vanilla Buttercream Frosting:
- ½ ½ cup butter softened to room temperature
- 3 3 ounces cream cheese softened to room temperature
- 16 16 ounces powdered sugar about 3 ½ cups
- ¼ ¼ cup heavy cream
- 1 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 for light, aluminum or silicone muffin pans or 325 for dark, nonstick muffin pans. Line about 16-24 muffin cups with liners and set aside.
- In a medium bowl, whisk together dry ingredients. In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. Mix in eggs and egg yolk one at a time and then mix in the vanilla. Add 1/3 of the flour mixture to the wet ingredients. Combine. Add 1/4 cup of the buttermilk. Mix. Add another 1/3 of the dry ingredients. Mix. Add the final 1/4 cup of the buttermilk. Mix and then add the final 1/3 of the dry ingredients. Mix until combined and the batter is smooth. Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway.
- Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs. Don’t overbake!
- Remove the cupcakes to a wire rack to cool completely.
- For the frosting: In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.
Cup of Yum
Notes
- Buttermilk: here is a guide for making your own buttermilk.
- Milk/Cream: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.
Nutrition Information
Serving
1 Cupcake
Calories
379kcal
(19%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
85mg
(28%)
Sodium
250mg
(10%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 16-24 cupcakes and 4 cups frosting
Amount Per Serving
Calories 379
% Daily Value*
| Serving | 1 Cupcake | |
| Calories | 379kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 85mg | 28% |
| Sodium | 250mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.