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5 from 3 votes

Perfect Vanilla Cupcakes

Fluffy and light vanilla cupcakes with a creamy vanilla buttercream frosting swirled on top!
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: cupcakes
Servings: 30 cupcakes
Calories: 394kcal


For the cupcakes

  • 3 cups (360 g) cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter at room temperature
  • 2 cups (400 g) granulated sugar
  • 5 large eggs at room temperature
  • 2 Tablespoons vanilla extract
  • cups (300 ml) buttermilk at room temperature

For the frosting

  • 2 1/2 cups (5 sticks, 565 g) unsalted butter softened to room temperature
  • 5 cups (565 g) powdered sugar
  • 4 Tablespoons heavy cream
  • 4 teaspoons pure vanilla extract


Make the cupcakes

  • Prep oven and pans. Position rack in the center of your oven and preheat the oven to 350° F (180°C). Line cupcake pans with paper liners. Set aside.
  • Combine dry ingredients.  In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
  • Cream butter. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
  • Add sugar. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.
  • Add eggs and vanilla. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add vanilla and beat to combine.
  • Alternate dry ingredients with buttermilk. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
  • Bake cupcakes. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.

Make the frosting

  • In your stand mixer with paddle attachment, beat the butter until light and fluffy for about 1 to 2 minutes.
  • With mixer off, add in your powdered sugar 1/2 cup at at time. Then mix on low speed until combined.
  • With mixer off, add your heavy cream and vanilla extract and then mix on low until combined.
  • Then mix on medium to medium-high speed for 8 minutes until light and fluffy. Frost cupcakes immediately or store for later use.
  • Use right away on cooled cupcakes. If not using right away, then store in a closed container in the refrigerator for up to 5 days. You will need to mix the frosting again when ready to use to bring it back to that light and fluffy texture.



  • Making ahead/Storage: You can store these cupcake frosted in the fridge for up to 3 days, or unfrosted covered overnight. But when serving, if refrigerated with frosting, make sure to bring to room temperature as the frosting can harden and it's like eating a stick of butter! 
  • Freezing: Yes vanilla cupcakes freeze wonderfully. You can freeze cupcakes, frosted or unfrosted, for up to 3 months. Check out my post on how to freeze cupcakes.
  • Frosting your cupcakes:   I use my Ateco pastry tips and plastic piping bags 
  • Adapted from Annie's Eats


Calories: 394kcal | Carbohydrates: 43g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 66mg | Potassium: 89mg | Fiber: 1g | Sugar: 34g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg