Vanilla Spring Cupcakes with Whipped Buttercream
These fluffy vanilla spring cupcakes are topped with a creamy whipped buttercream, perfect for any festive occasion.
Equipment
- 1 muffin tin
- 1 electric mixer for mixing batter and frosting
- 1 piping bag for decorating
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Whipped Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
- Gel food coloring optional
Instructions
Preparation
- Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the Buttercream
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating on low speed until combined.
- Add the vanilla extract and heavy cream, beating on high speed until the frosting is light and fluffy. If desired, divide the frosting into bowls and tint with gel food coloring.
Decorate and Serve
- Use a piping bag fitted with your favorite tip to pipe the frosting onto the cooled cupcakes. Decorate with pastel colors as desired.
- Serve the cupcakes immediately or store them in an airtight container until ready to serve.
Notes
Pro Tips: Ensure ingredients are at room temperature. Use high-quality vanilla extract. Practice piping techniques on parchment before decorating cupcakes.
Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option.
How to Serve: Serve with a glass of milk or tea.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Bake cupcakes a day in advance and frost before serving.
Ingredient Substitutions: Substitute whole milk with almond milk for a dairy-free option.
How to Serve: Serve with a glass of milk or tea.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Bake cupcakes a day in advance and frost before serving.