Spring Vanilla Cupcakes With Buttercream

Name: Spring Vanilla Cupcakes With Buttercream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup buttermilk; 1 cup unsalted butter, softened; 3-4 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; Food coloring (optional); Sprinkles or edible flowers (for decoration)

Highlighted under: Golden Cooking

I love baking, especially when it comes to creating treats that capture the essence of spring. These Spring Vanilla Cupcakes with Buttercream not only taste delightful but also evoke the freshness of the season. The delicate vanilla flavor paired with light and fluffy buttercream makes them an irresistible choice for any occasion. Plus, the vibrant colors I add through sprinkles and edible flowers make them a feast for the eyes as well. I can't wait for you to try this recipe and enjoy these lovely cupcakes as much as I do!

Created by

Camille Norwood

Last updated on 2026-02-24T01:48:47.907Z

As I embarked on making these Spring Vanilla Cupcakes, I remembered how excited my family gets when they see colorful treats at the table. The aroma of vanilla wafting through the kitchen is simply magical. I opted for a classic buttercream frosting that complements the cupcakes perfectly, making them a crowd-pleaser during spring gatherings.

During my baking process, I learned that letting the butter soften before whipping it with sugar creates a smoother frosting. Adding a touch of milk helps achieve the perfect consistency! I also recommend experimenting with different colors for the frosting to make these cupcakes even more festive!

Why You'll Love These Cupcakes
Light and fluffy texture that melts in your mouth
Delicate vanilla flavor balanced with creamy, luscious buttercream
Visually stunning with endless decoration possibilities

The Science of Cupcake Perfection

Understanding the role of each ingredient in these Spring Vanilla Cupcakes is crucial for achieving that light and fluffy texture. The combination of baking powder and baking soda creates a perfect balance of rise, while the buttermilk provides acidity that tenderizes the crumb. If you don’t have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice, which effectively mimics the acidity needed for a tender cake.

When creaming the butter and sugar, it's important to beat until the mixture is light and fluffy, which typically takes about 3-5 minutes. This process incorporates air, giving your cupcakes a delightful lift. A stand mixer is especially useful here, but a handheld mixer works fine as well. Just be careful not to over-mix your batter once the dry ingredients and buttermilk are added, as this can lead to denser cupcakes.

Frosting Tips for a Perfect Finish

Creating the perfect buttercream frosting can make or break your cupcakes. Make sure your butter is at room temperature but not overly soft; it should hold its shape when beaten. Start with 3 cups of powdered sugar and gradually add more if necessary to achieve your desired thickness. If you prefer a lighter consistency, a splash more of heavy cream will help you reach that silky, glossy finish.

For an added touch of visual appeal, consider using gel food coloring instead of liquid. Gel coloring doesn't alter the texture of the buttercream and allows for more vibrant shades. When decorating, use a piping bag fitted with a star tip for professional-looking swirls. Don’t forget to finish with sprinkles or edible flowers—these not only add a pop of color but also enhance the seasonal theme of your cupcakes.

Ingredients

For the cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk

For the buttercream frosting

1 cup unsalted butter, softened
3-4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Food coloring (optional)
Sprinkles or edible flowers (for decoration)

Instructions

Steps

Preheat the oven and prepare the pans

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Add eggs and vanilla

Beat in the eggs one at a time, then add in the vanilla extract.

Combine mixtures

Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.

Bake

Scoop the batter into the lined cupcake tins, filling each about two-thirds full. Bake for 15 minutes or until a toothpick comes out clean.

Cool and prepare frosting

Let the cupcakes cool completely on a wire rack. In the meantime, prepare the buttercream frosting by beating the softened butter and powdered sugar together, adding the cream and vanilla until you achieve your desired consistency.

Decorate

Once the cupcakes are cool, frost them with buttercream and decorate with sprinkles or edible flowers.

Pro Tips

For an extra pop of flavor, consider adding lemon zest or almond extract to the cupcake batter. Always ensure your ingredients are at room temperature for the best results.

Storing and Keeping Your Cupcakes Fresh

Once your Spring Vanilla Cupcakes are frosted, it's best to store them in an airtight container. They can last at room temperature for up to three days, but if your climate is warm or humid, consider refrigerating them for longevity. Just be sure to let them come back to room temperature before serving; cold cupcakes can lose some of their delightful fluffiness.

If you plan to make these cupcakes ahead of time, you can freeze them unfrosted. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to three months. When you're ready to enjoy them, simply thaw the cupcakes in the refrigerator overnight and frost them fresh for a delicious treat.

Creative Variations to Try

While these cupcakes are wonderfully vanilla, you can easily adapt the flavor profile. For a citrus twist, add the zest of one lemon or orange into the batter, or even fold in a few tablespoons of fruit puree for a delightful surprise. If you'd like a richer flavor, consider using vanilla bean paste instead of extract, which will infuse your batter with tiny vanilla specks.

For an indulgent variation, you can create filled cupcakes by scooping out a small portion from the center once they have cooled and adding a spoonful of jam or whipped ganache before frosting. This adds a decadent surprise with every bite and takes your Spring Vanilla Cupcakes to a whole new level!

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them closer to serving time.

→ How can I make the frosting more colorful?

You can use gel food coloring for vibrant hues without altering the frosting's consistency.

→ What is the best way to store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate if you added cream cheese to the frosting.

→ Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 2 months. Thaw them before frosting.