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 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 tsp vanilla extract; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup milk; 1 tbsp vanilla extract; Pinch of salt

Highlighted under: Golden Cooking

I adore these Spring Vanilla Cupcakes With Buttercream! The first bite always takes me back to cherished family gatherings filled with laughter and joy. The cake is light and fluffy, perfectly complemented by a rich buttercream frosting that just melts in your mouth. Creating these cupcakes becomes a delightful experience, especially as the aroma fills my kitchen and draws everyone in. Whether for a special occasion or just a sweet treat on a sunny afternoon, these cupcakes are sure to bring smiles all around!

Created by

Camille Norwood

Last updated on 2026-02-24T01:53:36.893Z

When I first baked these cupcakes, I experimented with different flavor combinations before settling on the classic vanilla. The end result was a light and airy cake that brought smiles to everyone who tried it. I recommend using high-quality vanilla for the best flavor; it really elevates the entire experience and leaves a lasting impression.

Perfecting the buttercream frosting took time, but I learned that incorporating room temperature butter makes a huge difference in achieving that creamy texture. Adding just a touch of milk allows for easier spreading. The balance of vanilla in the frosting ties everything together beautifully!

Why You'll Love These Cupcakes
Light and fluffy texture that’s delightful with every bite
Creamy buttercream that adds a rich finish
Versatile for any spring celebration, from birthdays to picnics

The Importance of Ingredients

Using high-quality vanilla extract is pivotal in these Spring Vanilla Cupcakes. It enhances the flavor profile, imbuing each cupcake with a rich, aromatic quality that artificial flavorings simply cannot replicate. I recommend opting for pure vanilla extract rather than imitation for the best results. The unsalted butter in both the cupcake and frosting not only contributes to a creamy texture but also provides a slight richness that balances the sweetness of the sugar.

The flour you choose also affects the structure of the cupcakes. All-purpose flour strikes a good balance between tenderness and sturdiness, giving the cupcakes a light, fluffy texture without compromising their shape. If you're looking to make a gluten-free version, you can substitute an all-purpose gluten-free flour blend, but check for a blend that includes xanthan gum for optimal results.

Perfecting the Baking Process

For perfectly baked cupcakes, it's essential to monitor the baking time closely. Your oven's calibration can vary, so even at 350°F (175°C), you should start checking for doneness at the 12-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. Also, keep an eye on the edges—when they slightly pull away from the cupcake liners, it’s a good sign they are ready to remove from the oven.

Cooling the cupcakes properly is also crucial; allowing them to cool completely on a wire rack prevents them from becoming soggy. If you frost them while they are still warm, the buttercream will melt and lose its fluffy consistency. Place the cupcakes in the refrigerator for a few minutes if you're in a hurry, but don't frost until completely cooled for optimal texture and finish.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt

For the Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup milk
1 tbsp vanilla extract
Pinch of salt

Instructions

Prepare the Cupcake Batter

Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large mixing bowl, combine softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add milk and vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet mixture until just combined.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let the cupcakes cool completely on a wire rack.

Make the Buttercream Frosting

While the cupcakes cool, prepare the buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with milk, mixing until well combined. Stir in vanilla and a pinch of salt, and beat on high speed for 3 minutes until fluffy.

Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or a spatula to frost them with the buttercream frosting. Optionally, decorate with sprinkles or fresh fruit for a festive touch.

Pro Tips

For an added zest, consider folding in lemon zest to the batter or topping the cupcakes with fresh berries. These little touches can elevate your cupcakes, making them even more inviting!

Storage Tips

These cupcakes can be stored in an airtight container at room temperature for up to three days. If you'd like to keep them longer, they can be frozen for up to three months. When freezing, ensure they are well wrapped to avoid freezer burn. To thaw, simply place them in the refrigerator overnight and then let them sit at room temperature for about 30 minutes before serving.

The buttercream frosting can also be made in advance. Store it in an airtight container in the refrigerator for up to one week. Before frosting the cupcakes, give it a quick whip to restore its creamy consistency, as it might solidify when chilled.

Frosting Variations

If you're feeling creative, you can twist the classic buttercream flavor by adding different extracts such as almond or lemon. Incorporating a few tablespoons of cocoa powder transforms it into a chocolate buttercream, which pairs surprisingly well with the vanilla flavor of the cupcakes. For those who prefer a lighter option, consider making swiss meringue buttercream instead—it adds an airy texture and a nuanced flavor that enhances the overall experience of these cupcakes.

For a festive touch, consider incorporating color into your buttercream. After preparing the classic frosting, divide it into portions and add a few drops of food coloring to create colorful swirls. This not only makes the cupcakes more visually appealing but also gives a hint of excitement, especially at spring celebrations or during holiday seasons.

Questions About Recipes

→ Can I use milk alternatives in the recipe?

Yes, almond milk or oat milk can be used instead of regular milk without affecting the final result.

→ What if I don't have unsalted butter?

You can use salted butter but reduce the added salt in the recipe to keep the flavor balanced.

→ How can I make these gluten-free?

By substituting all-purpose flour with a 1:1 gluten-free flour blend, you can make the cupcakes gluten-free.

→ Can I prepare the batter in advance?

Yes, you can prepare the cupcake batter a few hours ahead and refrigerate it before baking, just let it come to room temperature before baking.