Easy Vanilla Cupcakes Recipe – Buttermilk & Cream Cheese Frosting

Last Updated on 2 months by Neha Deshmukh

Easy Vanilla Cupcakes Recipe – Buttermilk & Cream Cheese Frosting

Hey everyone! If you’re anything like me, a good cupcake can really brighten your day. I remember the first time I made these – it was for my niece’s birthday, and I was a little nervous about the frosting. But honestly? They were a hit! And they’re so much easier to make than you think. Today, I’m sharing my go-to recipe for incredibly soft and fluffy vanilla cupcakes, topped with a dreamy cream cheese frosting. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any vanilla cupcakes. They’re unbelievably moist thanks to a secret ingredient (we’ll get to that!). Plus, the frosting is perfectly balanced – not too sweet, and with just the right amount of tang. They’re perfect for birthdays, celebrations, or just a little self-care treat. And honestly, who can resist a beautifully frosted cupcake?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.25 cups (150g) all-purpose flour
• 2 tablespoons (30g) cornstarch
• 0.25 teaspoon (1.25g) salt
• 0.375 teaspoon (1.875g) baking soda
• 1 teaspoon (4g) baking powder
• 0.75 cup (150g) powdered sugar
• 1.25 teaspoons (6.25ml) vanilla extract
• 0.33 cup (80ml) canola oil
• 1 cup (240ml) milk
• 1 tablespoon (15ml) white vinegar
• 0.5 cup (113g) salted butter, softened
• 3 cups (360g) powdered sugar (for frosting)
• 1.5 teaspoons (7.5ml) vanilla extract (for frosting)
• 3-4 tablespoons (45-60ml) cream/milk (for frosting)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these cupcakes extra special.

• Buttermilk is your friend: The vinegar and milk create a quick buttermilk substitute. Buttermilk adds a lovely tenderness to the crumb, making these cupcakes melt-in-your-mouth good. You can also use store-bought buttermilk if you have it!
• Sifting is key: Don’t skip sifting the dry ingredients! It incorporates air and ensures everything is evenly distributed, leading to a lighter, fluffier cupcake. I know it feels old-fashioned, but trust me on this one. Sift twice for best results.
• Butter Temperature: Make sure your butter is properly softened for the frosting. Not melted, just easily pliable. This will give you a light and airy frosting.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tray with cupcake liners.
2. In a medium bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Remember to sift this mixture twice!
3. In a separate bowl, combine the milk and vinegar. Let it sit for about 5 minutes to curdle – this is how we make our quick buttermilk.
4. In another bowl, cream together the oil and powdered sugar until it’s nice and smooth. Then, stir in the vanilla extract.
5. Now, gradually add the dry ingredients and the milk mixture to the oil mixture, alternating between the two. Start and end with the flour mixture. Be careful not to overmix – we want tender cupcakes, not tough ones!
6. Fill the cupcake liners about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely on a wire rack before frosting.

While the cupcakes are cooling, let’s make the frosting!

1. Beat the softened butter for about 5 minutes until it’s light and creamy.
2. Gradually add the powdered sugar, vanilla extract, and cream/milk.
3. Whip for another 5 minutes, or until the frosting is fluffy and smooth. Add food coloring if you like!

Finally, frost those cooled cupcakes and enjoy!

Expert Tips

Want to take your cupcakes to the next level? Here are a few of my favorite tips:

• Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in tough cupcakes. Mix just until the ingredients are combined.
• Room temperature ingredients: Using room temperature ingredients helps everything blend together smoothly.
• Frosting consistency: If your frosting is too thick, add a little more cream or milk. If it’s too thin, add a bit more powdered sugar.
• Even filling: Use an ice cream scoop to fill the cupcake liners for perfectly uniform cupcakes.

Variations

These cupcakes are a great base for all sorts of fun variations!

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the milk with plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I like Bob’s Red Mill 1-to-1 Baking Flour.
• Spice Level (Vanilla Bean Paste Enhancement): For a more intense vanilla flavor, swap the vanilla extract for vanilla bean paste. About 1 tablespoon should do the trick!
• Festival Adaptations: For Diwali, decorate with edible silver leaf or colorful sprinkles. For Holi, use vibrant food coloring to create rainbow-swirled frosting! My family loves adding chopped pistachios for a festive touch.

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a glass of cold milk or a cup of chai. They’re perfect for afternoon tea, picnics, or any celebration.

Storage Instructions

• Cupcakes: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be refrigerated.
• Frosting: Store leftover frosting in an airtight container in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

1. Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them unfrosted. Frost them just before serving.

2. What’s the best way to store leftover frosting?

Store leftover frosting in an airtight container in the refrigerator. Let it come to room temperature and re-whip it before using.

3. Can I use regular milk instead of buttermilk?

You can, but the cupcakes won’t be quite as tender. If you use regular milk, you might want to add a teaspoon of lemon juice to help with the texture.

4. How do I prevent my cupcakes from sinking in the middle?

Make sure your oven temperature is accurate and don’t open the oven door during baking. Also, avoid overmixing the batter.

5. Can I freeze these cupcakes, frosted or unfrosted?

You can freeze unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Frosted cupcakes don’t freeze as well, but you can try it – the frosting texture might change slightly.

6. What type of food coloring works best for vibrant colors?

Gel food coloring is the way to go! It’s more concentrated than liquid food coloring, so you’ll get brighter, more vibrant colors without adding too much liquid to the frosting.