My vanilla cupcakes with buttercream frosting

My vanilla cupcakes with buttercream frosting

This is the recipe I used when I baked my very first cupcake years ago and it was a success. This is a no fuss, not too sweet, perfect with a frosting, ‘even kids can make this’ recipe. I found myself baking this more than a dozen times now, adding different ingredients, from peanuts, walnuts, chocolate chips and Oreo cookies. I’m not bragging but each cupcake comes out perfect each time. So I’m going to stop here now and share the ingredients with you.

              1 cup flour

              1 cup granulated sugar

              1    cup unsalted butter (room temperature)

              1 tsp vanilla

              1 tsp baking powder

              4    eggs (you can add an egg or two if you want your cupcake fluffy)

Pre-heat your oven to 350F and mix all the dry ingredients together – the flour, sugar and baking powder. You can now add the eggs, unsalted butter and vanilla. You can mix this using an electric hand mixer or a wire whisk. Personally, I like using an electric hand mixer because it saves me a lot of time. Mix until there are no more lumps of flour, and you can now scoop away to your cupcake liners. Bake for 20 minutes.

My technique – just dump everything together and mix away. Yeah, it doesn’t sound like it will produce a perfect cupcake but trust me, I’ve done this since the first time I baked and it worked just fine.

The recipe above will make 1 ½ dozen cupcakes.

Someone suggested I use ½ cup vanilla sugar and ½ cup granulated sugar to enhance the vanilla flavor. I haven’t done this yet, but feel free to do so.


I’ve always made fondant (although I really don’t like eating it) – just because making a frosting intimidated me. I just wish I tried making this years ago, because now, I’m having fun frosting cupcakes using different piping tips!

And here are the ingredients for my frosting recipe:

      1 ½ cups confectioner’s sugar

      ½ cup butter (room temperature)

      2    tbsp milk

      Food color is optional

And that’s it! Those are the only ingredients for the frosting.

First step is to cream the butter – I highly suggest you use an electric hand mixer, beat the butter like crazy until it is pale yellow in color :).  Next step is to gradually add the confectioner’s sugar. Never, ever dump the whole thing in, you don’t want your kitchen to be covered in sweet, white dust! Add milk little by little or until the frosting is not too dry, but not to runny. A perfect frosting will hold its shape once it is piped.

Just a reminder, never frost a cupcake while it is still hot. It will melt the frosting.

I will try to post the variations I made with this recipe, sooooooon!