Spring Vanilla Cupcakes With Buttercream

Name: Spring Vanilla Cupcakes With Buttercream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons vanilla extract; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups confectioners' sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; Food coloring (optional); Sprinkles for decoration (optional)

Highlighted under: Classic Sweet Baking

I can’t help but smile when I bake these Spring Vanilla Cupcakes with Buttercream. The combination of light, fluffy vanilla cake topped with airy buttercream is the perfect way to welcome the warmer months. Each bite feels like a celebration, thanks to the vibrant colors of sprinkles and the floral aroma that fills my kitchen. Whether it’s a spring gathering or a simple afternoon treat, these cupcakes are always a hit. I love how easy they are to whip up, and the joy they bring is simply unmatched!

Created by

Summer Blake

Last updated on 2026-02-24T04:09:36.508Z

When I first tried making these Spring Vanilla Cupcakes, I was amazed at how simple yet delightful they turned out. I experimented with various flavors and eventually settled on classic vanilla, which always brings a comforting familiarity. It’s a recipe that requires minimal ingredients, so it’s perfect for spontaneous baking sessions.

I’ve learned the key to achieving perfectly soft cupcakes lies in not overmixing the batter. Incorporating the flour just until combined allows the cakes to remain tender and light. Pair that with a creamy buttercream frosting, and you’ve got a treat that’s sure to impress!

Why You'll Love This Recipe
Delicate vanilla flavor that shines through
Soft, moist texture paired with creamy frosting
Perfect for sharing at any springtime celebration

Perfecting the Texture

Achieving the perfect texture in your Spring Vanilla Cupcakes is all about the balance of ingredients and mixing technique. The combination of softened butter and granulated sugar must be creamed until it becomes light and fluffy—this aeration helps create a tender crumb. Additionally, be careful not to overmix when incorporating the dry ingredients; mixing just until combined helps maintain that soft, moist texture you're aiming for.

Another key to light cupcakes lies in the leavening agents. Baking powder plays a crucial role in giving the cupcakes their rise. Ensure your baking powder is fresh; it should produce a slight fizz when mixed with wet ingredients. If your cupcakes ever come out dense, it could mean that the baking powder was too old or that the wet and dry ingredients were combined too aggressively.

Tips for Buttercream Perfection

When making your buttercream frosting, it’s essential to start with softened butter. This helps create a creamy texture, ensuring the frosting spreads easily and clings beautifully to the cupcakes. For the fluffiest buttercream, beat the butter alone for a few minutes before adding the sugar. This step creates a light base that will yield a smooth, glossy frosting that's easily spreadable.

If you find that your buttercream is too thick, you can adjust the consistency by gradually adding milk, one teaspoon at a time. Conversely, if it’s too runny, a little extra confectioners' sugar can thicken it up. The goal is to achieve a spreadable consistency that holds its shape when piped. Don't forget to taste and adjust the vanilla; it’s the bright note that enhances the overall flavor!

Ingredients

Gather these ingredients to create your Spring Vanilla Cupcakes with Buttercream:

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt

For the Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Food coloring (optional)
Sprinkles for decoration (optional)

Once you have all your ingredients, you’re ready to start baking!

Instructions

Follow these steps to create delicious Spring Vanilla Cupcakes:

Make the Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cupcakes

Spoon the batter into the prepared cupcake tin, filling each liner about two-thirds full. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Buttercream

While the cupcakes cool, prepare the buttercream frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar, alternating with the milk, and continue to beat until the frosting is light and fluffy. Stir in the vanilla extract and add food coloring if desired.

Frost the Cupcakes

Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake with the buttercream. Top with sprinkles if you like, and enjoy!

These cupcakes are delightful on their own or perfect for any festive occasion!

Pro Tips

For an added twist, consider folding in some lemon zest into the cupcake batter for a refreshing hint of citrus.

Serving Suggestions

These cupcakes are incredibly versatile when it comes to serving. For a delightful spring brunch, consider pairing them with a light fruit salad or a refreshing herbal tea. You can also serve them alongside a scoop of vanilla ice cream for a dessert that feels indulgent yet balanced, especially if you’re hosting a casual gathering or picnic.

If you're looking to elevate the presentation, arrange the cupcakes on a decorative cake stand and sprinkle some edible flower petals around them for a truly spring-inspired look. This not only enhances their appeal but also ties in beautifully with the seasonal theme.

Make-Ahead and Storage

These cupcakes can be baked a day in advance if you’re planning for a gathering. Once they cool completely, store them in an airtight container at room temperature. This will keep them fresh without compromising their moisture. Just make sure to frost them on the day you plan to serve to prevent the buttercream from becoming too soft after refrigeration.

If you want to prepare the frosting in advance, you can store it in the refrigerator. Just remember to let it sit at room temperature for a bit and re-whip it to restore its creamy texture before application. Cupcakes can also be frozen for up to three months. Just wrap them tightly in plastic wrap before freezing, and when you're ready to enjoy, thaw them in the refrigerator before frosting.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for a lighter texture, but adjust the amount slightly as cake flour is more absorbent.

→ How can I store leftover cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to three days.

→ Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them the day you plan to serve.

→ What can I substitute for butter in the frosting?

You can use shortening or a vegan butter substitute for a dairy-free option.