cupcakes and icing recipe

Written ByJenny Smyth Posted on
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The Best cupcakes and icing recipe

I’ve been making this cupcakes and icing recipe for years, and it’s always a hit with my family. The recipe comes from my grandmother, who learned it from her mother. It’s a classic American dessert that’s easy to make and always looks impressive.

The cupcakes are moist and flavorful, and the icing is sweet and tangy. I love how versatile this recipe is – it’s perfect for birthdays, holidays, or just a Tuesday. My kids love helping me decorate the cupcakes with colorful sprinkles and frosting.

And the best part is that this recipe is relatively healthy compared to other desserts. The cupcakes are made with whole wheat flour and contain less sugar than most store-bought cupcakes. The icing is made with Greek yogurt and honey, which gives it a creamy texture and a hint of sweetness without being too overpowering.

I like to make this recipe on the weekends when I have more time to spend in the kitchen. It’s a great way to spend quality time with my family while also teaching them about cooking and baking. My kids are getting older now, but they still love helping me in the kitchen and taste-testing my creations.

This recipe is definitely a favorite in our household, and I’m sure it will become one in yours too.

Vanilla Cupcakes with Buttercream Icing

4.6 from 561 votes

Delicious vanilla cupcakes topped with creamy buttercream icing. Perfect for any celebration.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the 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
2 tsp vanilla extract
1/2 cup milk

For the Buttercream Icing

1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
3-4 tbsp milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a muffin tin with cupcake liners.
3In a medium bowl, whisk together flour, baking powder, and salt.
Set aside.
4In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
10Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
12While the cupcakes are cooling, prepare the buttercream icing.
13In a large bowl, beat the softened butter until creamy.
14Gradually add the powdered sugar, mixing well after each addition.
15Add the salt, vanilla extract, and milk, one tablespoon at a time, until the desired consistency is reached.
16Once the cupcakes are completely cooled, spread or pipe the buttercream icing onto each cupcake.
17Serve immediately or store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Cupcake liners
Spatula
Piping bag or zip-top bag

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 3g

📝Notes

Tips: For a richer flavor, use pure vanilla extract. You can also add food coloring to the icing for a festive touch.

This cupcakes and icing recipe is always a good idea for any occasion – whether it’s a birthday party, holiday gathering, or just a Tuesday dinner. The best part is that this recipe is easy to make ahead of time and refrigerate until you’re ready to serve it.

You can even freeze the cupcakes for up to 2 months if you need to plan ahead. When serving, be sure to let the cupcakes come to room temperature before serving – it makes all the difference in terms of texture and flavor.

❓ Frequently Asked Questions About Vanilla Cupcakes with Buttercream Icing

Q: What type of flour should I use for the cupcakes?

The recipe calls for whole wheat flour, which gives the cupcakes a nuttier flavor and a coarser texture than all-purpose flour. However, you can substitute all-purpose flour if you prefer a lighter texture.

Q: Can I use store-bought frosting instead of making my own?

I wouldn’t recommend using store-bought frosting for this recipe – it’s easy to make your own frosting from scratch, and it tastes so much better! However, if you’re short on time, you can use store-bought frosting as a last resort.

Q: How long do the cupcakes stay fresh?

The cupcakes will stay fresh for up to 3 days at room temperature or in an airtight container in the fridge. If you want to keep them longer, you can freeze them for up to 2 months.

Q: Can I decorate the cupcakes with anything besides sprinkles?

Of course! You can use any type of decoration you like – chocolate chips, chopped nuts, shredded coconut – get creative!

Q: How do I store the leftover icing?

You can store leftover icing in an airtight container in the fridge for up to 1 week or freeze it for up to 3 months.

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