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Vanilla Cupcakes with Vanilla Buttercream Frosting on galonamission.com
Vanilla Cupcakes with Vanilla Buttercream Frosting
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 14
Author: Chelsea @ Gal on a Mission
Vanilla Cupcakes
  • 1 cup buttermilk 1 cup milk + 1 teaspoon vinegar
  • 1 large egg
  • ½ cup oil I used vegetable oil, but you can use canola oil
  • 2 tablespoons vanilla extract
  • 1 cup white granulated sugar
  • 1 and ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
Vanilla Buttercream Frosting
  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 4-5 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350 degrees. Line a muffin tin with 12 cupcakes liners. Set aside.
  2. In a medium mixing bowl, mix together the buttermilk, egg, and oil. Add in the vanilla extract. If you are using milk and vinegar for buttermilk, then allow it to set for 5 minutes, then add it into the recipe.
  3. Stir in the sugar.
  4. Slowly mix in the dry ingredients into the wet ingredients: flour, salt, and baking soda.
  5. Pour the cupcake batter into the cupcake liners and fill ¾ of the way. Bake for 20 minutes.
  6. Allow the cupcakes to completely cool.
  7. While the cupcakes are cooling, prepare the buttercream frosting by mixing the butter on high for 2-3 minutes.
  8. Add in the powdered sugar ½ cup at a time and mix on medium speed. Mix until all of the powdered sugar has been added.
  9. Add in the heavy cream and vanilla extract.
  10. Frosting the cool cupcakes. There might be leftover frosting depending on how much you used on each cupcake.
Recipe Notes

If you have vanilla beans on hand, add in ½ split vanilla bean with seeds scraped.

Store cupcakes in an airtight container at room temperature for 3 days and in the refrigerator for one week.