Vanilla Cupcakes

By Yossy Arefi

Published Feb. 7, 2024

Vanilla Cupcakes
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(386)
Comments
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This easy recipe makes 12 light, fluffy cupcakes that are packed with vanilla flavor and topped with a classic buttercream frosting. They use the reverse creaming method made popular by author Rose Levy Beranbaum in which the dry ingredients are mixed with a solid fat (butter, in this case), before the liquid ingredients are mixed in, which helps ensure that you don’t overmix your batter. This mixing method, along with the buttermilk and a combination of butter and oil, creates the soft, tender crumb of these cupcakes. The confectioners’ sugar frosting is a simple affair, flavored with lots of vanilla, some lemon juice and a bit of salt to balance out the sweetness. Make sure to whip the frosting until it is completely smooth and soft. This recipe makes enough to frost the cupcakes with a thin layer; for a more generous topping, you’ll want to double it.

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Ingredients

Yield:12 cupcakes

    For the Cupcakes

    • 1cup plus 2 tablespoons/145 grams all-purpose flour
    • ½cup plus 2 tablespoons/125 grams granulated sugar
    • 1teaspoon baking powder
    • ½teaspoon baking soda
    • ½teaspoon fine salt
    • 3tablespoons unsalted butter, cut into pieces and softened
    • ⅔cup/160 milliliters buttermilk, at room temperature
    • 2large eggs, at room temperature
    • 3tablespoons neutral oil
    • 1½teaspoons vanilla extract

    For the Vanilla Frosting

    • ½cup/113 grams unsalted butter, softened but cool
    • 1¾cups/175 grams sifted confectioners’ sugar
    • Pinch fine salt
    • 1tablespoon vanilla extract
    • ½teaspoon lemon juice
    • 1 to 3teaspoons heavy cream or milk
    • Sprinkles (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

365 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 4 grams protein; 227 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees and line a 12-cup muffin tin with paper liners.

  2. Step 2

    Prepare the cupcakes: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, granulated sugar, baking powder, baking soda and salt. Stir to combine. Add the butter and mix on low until the mixture is sandy and the butter is evenly distributed.

  3. Step 3

    In a large measuring cup, whisk to combine the buttermilk, eggs, oil and 1½ teaspoons vanilla extract.

  4. Step 4

    Add half of the buttermilk mixture to the bowl of the mixer and mix on low until incorporated, then add the second half of the mixture and mix on low until well combined. Scrape the bottom and sides of the bowl, then turn the mixer up to medium speed and mix for 30 seconds, until the mixture is smooth. The batter will be loose.

  5. Step 5

    Divide the mixture among the prepared liners. (They will be about halfway full.) Bake the cupcakes for 18 to 20 minutes until just cooked through with little to no browning on top. Set the cupcakes in the pans on cooling racks for 5 minutes, then gently remove them from the pans and set them on the rack to cool completely before frosting.

  6. Step 6

    While the cupcakes cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add the confectioners’ sugar and salt and mix on low speed until the sugar is moistened. Turn the mixer to medium-high and stream in the vanilla, lemon juice and 1 teaspoon heavy cream. Mix until light and fluffy, about 5 minutes, adding more cream as needed to make a smooth and easily spreadable frosting.

  7. Step 7

    Frost the cupcakes, top with sprinkles if desired, and serve. The cupcakes and frosting can be made and stored separately one day ahead of time, covered, at room temperature.

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Ratings

5 out of 5
386 user ratings
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Comments

Marin cook

This is the best frosting I’ve ever tasted. The lemon juice is a revelation. I don’t know why it never occurred to me to add it before. The frosting doesn’t taste like lemon; the acidity just brightens the flavors and makes everything taste better. And, unlike most frosting recipes, the author didn’t forget salt. I’ll confess I didn’t yet make the cupcakes but as a standalone the frosting is great.

Anand Simon

Very easy recipe! Was able to whip up quickly without too many dishes and the cake is light and airy. I added more vanilla to the icing and it was wonderful!

JM

This is very much like the cake used in a Victoria Sponge and is highly versatile. I cut out the top, spooned about a teaspoon of lime curd in, then replaced the top on an angle and frosted with the icing (in which I used lime juice instead of lemon).

Joanna

Fabulous recipe. Made 2 batches for my granddaughters 5th birthday party. Added cocoa powder to one batch. Exactly the right amount of frosting for the cakes. Came out beautifully and were devoured by kids and parents alike. My go-to recipe going forward!

Anna

Perfect and easy. Did 2/3 whole milk and 2/3 tbs of apple cider vinegar instead of buttermilk. Baked for 18 min. Half mixed with wet ingredients. Half melissa clark cream cheese frosting recipe here on nyt. Best ever.

Diana

I doubled the number of cupcakes and the frosting. Doubling the frosting was enough to pipe full rosettes on 24 cupcakes with a Wilton 2D tip.

Joanna

@Diana super helpful comment re the frosting, thank you!!

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