Vanilla Cupcakes with Buttercream

Ingredients

• 60 g All-purpose flour (Sift before use)
• 60 g Granulated sugar
• 60 g Unsalted butter (At room temperature, very soft)
• 1 c. à café Baking soda
• 0.25 c. à café Baking powder (leavening powder)
• 30 ml Whole milk (At room temperature)
• 1 c. à café Vanilla extract
• 80 g Unsalted butter (for the buttercream) (At room temperature, very soft)
• 80 g Powdered sugar (Sift to avoid lumps)
• 1 c. à café Vanilla extract (for the buttercream)
• 30 ml Whole milk (for the buttercream)

Instructions

1. Sift the dry ingredients

   In a bowl, sift the flour, granulated sugar, baking powder, and baking soda to eliminate lumps.

   Time: PT5M

2. Incorporate the butter

   Add the softened butter to the dry ingredients and whisk on medium speed for 10 minutes until a homogeneous batter is obtained.

   Time: PT10M

3. Add the liquid and vanilla

   Pour in the milk and vanilla extract, then whisk an additional 2 minutes until the batter is smooth.

   Time: PT2M

4. Fill the molds

   Divide the batter into the muffin tin cavities, filling each cup two-thirds full using a spoon or piping bag.

   Time: PT5M

5. Baking

   Bake the cupcakes in a preheated oven at 180°C for 20 minutes. Check doneness with a toothpick that should come out clean.

   Time: PT20M

   Temperature: 180°C

6. Cool

   Let the cupcakes cool in the pan for 10 minutes, then unmold and place on a rack to cool completely.

   Time: PT10M

7. Whisk the butter for the frosting

   In a clean bowl, whisk the softened butter for 3 minutes on high speed until it becomes pale and slightly fluffy.

   Time: PT3M

8. Incorporate the powdered sugar

   Add the sifted powdered sugar in two batches, each addition whisked for 3 to 4 minutes until a smooth, lump-free consistency is achieved.

   Time: PT7M

9. Flavor the frosting

   Stir in the vanilla extract and milk, then whisk an additional 2 minutes until the frosting is silky and light.

   Time: PT2M

10. Frost the cupcakes

    Transfer the buttercream into a piping bag fitted with a plain tip and decorate the cooled cupcakes as desired.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-purpose flour: Gluten-free flour
• Instead of Granulated sugar: Cane sugar
• Instead of Unsalted butter: Margarine, Plant-based butter
• Instead of Baking soda: Baking powder (in small amount)
• Instead of Baking powder (leavening powder): Baking soda + a pinch of cream of tartar
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Vanilla extract: Vanilla sugar, Vanilla bean
• Instead of Unsalted butter (for the buttercream): Margarine, Plant-based butter
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Vanilla extract (for the buttercream): Vanilla sugar, Vanilla bean
• Instead of Whole milk (for the buttercream): Almond milk, Soy milk

Equipment Needed

• Mixing bowl
• Sieve
• Electric mixer (or hand whisk)
• Silicone spatula
• Muffin tin (12 cavities)
• Muffin liners (optional) (optional)
• Oven
• Cooling rack
• Piping bag + plain tip
• Kitchen scale
• Measuring spoons
• Kitchen gloves
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Sift the dry ingredients
• Incorporate the butter and whisk for 10 minutes
• Bake at 180°C for 20 minutes
• Whisk the butter for the frosting until pale
• Incorporate the powdered sugar in two batches

Chef Tips from the Video

• Use high‑quality butter for a richer flavor.
• For a slightly golden color, add a pinch of brown sugar to the batter.
• Vary the flavors by replacing vanilla with lemon zest or almond extract.

Troubleshooting

Storage

Refrigerator: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Freezer: Wrap each cupcake individually in plastic wrap then place in a freezer bag. Keep for up to 2 months.

Room temperature: At room temperature, the cupcakes stay fresh for 1 day (consume quickly).

Make-Ahead Tips

• Prepare the batter ahead of time and keep it in the refrigerator for 2 h before baking.
• The buttercream can be made the day before and stored in the refrigerator, then bring to room temperature before frosting.
• Fill the cupcakes before frosting to prevent the buttercream from sliding.