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Bakery-Style Vanilla Cupcakes with Piped Buttercream

A close-up of a moist vanilla cupcake topped with a swirl of bright pink buttercream frosting, with more vanilla cupcakes in the background.
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Make moist, bakery-style vanilla cupcakes perfect for sharing. This recipe includes a stable buttercream frosting ideal for piping delicate rosettes for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream (for frosting)
  • Gel food coloring, pastel shades (optional, for aesthetic)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened 1/2 cup butter, eggs, milk, and 2 teaspoons of vanilla extract to the dry ingredients.
  4. Beat with an electric mixer on medium speed for two minutes until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the bakery style buttercream frosting, beat the 1/2 cup softened butter in a large bowl until creamy.
  8. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined.
  9. Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed for 3 to 4 minutes until the frosting is light and fluffy. Add the remaining cream one teaspoon at a time if the frosting is too stiff.
  10. If desired, divide the frosting and tint small portions with pastel gel food coloring.
  11. Transfer the frosting to a piping bag fitted with your preferred tip (like a star tip for rosettes). Pipe decorative swirls onto the completely cooled cupcakes.

Notes

  • For the moistest crumb, ensure your milk and eggs are at room temperature before mixing.
  • Sifting the powdered sugar prevents lumps in your smooth buttercream frosting.
  • If you want elegant rosettes, use a large star tip and hold the piping bag vertically over the center of the cupcake, then pipe in a continuous spiral outward.

Nutrition

Find it online: https://carlacooking.com/vanilla-cupcakes-with-buttercream-recipe/