6 ratings

Perfect Vanilla Cupcakes With American Buttercream

This classic cupcake recipe is great for any occasion
Perfect vanilla cupcakes with American buttercream

Here’s a simple, delicous and traditional vanilla cupcake recipe to satisfy all of your baking needs! Take things one step further and learn how to frost your cupcakes perfectly with these tips from an expert.

This recipe is courtesy of NY Cakes.

Ready in
40 m
20 m
(prepare time)
20 m
(cook time)
Calories Per Serving


For the cupcakes:

  • 1/2 Cup butter
  • 1 Cup sugar
  • 2 eggs
  • 2 Cups flour
  • 1 Tablespoon baking powder
  • 1 Cup milk
  • 1 Teaspoon vanilla extract (best quality available)

For the buttercream:

  • 1 Cup (2 sticks) butter unsalted and room temperature
  • 1/4 Teaspoon salt
  • 4 Cups powdered sugar
  • 1 Teaspoon vanilla extract (best quality available)
  • 2-3 Tablespoons heavy cream, half and half or milk


For the cupcakes:

Preheat oven 350 F.

Cream sugar and butter together in mixer.

Add eggs (one at a time) and vanilla, and beat well, being sure to scrape sides of bowl.

Sift together flour and baking powder.

Add, alternately, the flour and milk to the butter mixture.

Use an ice cream scoop to properly size your cupcakes and scoop mixture into 24 cupcake liners.

Bake 20 minutes.

For the buttercream:

In the bowl of a stand mixer using a paddle attachment, soften the butter.

Add in the other ingredients and mix until combined.

If the buttercream is too soft, place the bowl in the refrigerator until stiff.

If the buttercream is too stiff, simply continue to mix with the paddle attachment until your preferred consistency is met.

Color buttercream with a gel food coloring.