Vanilla Cupcakes with Vanilla Cream Frosting

Vanilla Cupcakes with Vanilla Cream Frosting are easy to make, with creamy vanilla flavor packed into the cake and the frosting.

Vanilla Cupcakes with Vanilla Cream Frosting

It’s almost the end of January, though that usually means absolutely nothing as far as winter in SoDak goes. If we’re lucky, by the end of March, the snow’s melted and we’re beginning to warm up.

Since I’ve lived here, there have been multiple winters where we’ve gotten snow into late April, and even into May, and it hasn’t really warmed up until June. Jay’s been complaining that it’s been such a long, depressing winter, though I think that has more to do with my stretch of unemployment than actual SAD, like I have.

Lucky for him, I found a job! It’s only part-time, but the hours are absolutely perfect. Middle of the day, which is about when I start getting bored if I don’t have something blog-related to work on.

And I’ll be done in enough time that in theory, the bambino won’t necessarily need after-school care. I don’t start until Monday, but I’m excited about it. Which is why I made these Vanilla Cupcakes with Vanilla Cream Frosting.

Vanilla Cupcakes with Vanilla Cream Frosting

Not only did I want something to celebrate my soon-to-be employment, but I had promised Jay that I’d make cupcakes for him to take into work. One of his coworkers is taking a class that’s taught by a friend of mine, and she talked up my blog. So I said last week I’d make something for Jay to bring.

Vanilla Cupcakes with Vanilla Cream Frosting

I had delusions of grandeur with these. I’d stocked up on baking supplies, including a box of food coloring, and several cupcake liners. My intention was to make these super-pretty cupcakes, with creamy pink frosting, swirled high.

I made the mistake of trying a new frosting recipe that did not work out at all. I had to toss out a cup of butter and about 4 cups of powdered sugar. I wasn’t happy about it, so I went back to my usual buttercream recipe. I made a couple minor changes to boost the creaminess and vanilla flavor.

Vanilla Cupcakes with Vanilla Cream Frosting

As the old saying goes, if it ain’t broke, don’t fix it. 

Yield: 22-24

Vanilla Cupcakes with Vanilla Cream Frosting

Vanilla Cupcakes with Vanilla Cream Frosting
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes


For the Cupcakes:

  • 2 1/3 C flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C (2 sticks) unsalted butter, room temperature
  • 1 1/4 C sugar
  • 3 large eggs
  • 2 tsp. vanilla
  • seeds from 1 vanilla bean
  • 2/3 C milk

For the Frosting:

  • 1 C (2 sticks) unsalted butter, room temperature
  • 6 C powdered sugar
  • pinch of salt
  • 1 Tbsp. vanilla extract
  • 2 oz. heavy cream


  1. Preheat the oven to 350 degrees F. Line 2 muffin pans with paper liners and set aside. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Cream together the butter and sugar on medium-high speed until lightened and fluffy, about 4 minutes. Scrape down the sides of the bowl occasionally.
  3. Add the eggs one at a time, mixing well after each addition. Add in the vanilla and the seeds from the vanilla bean.*
  4. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour.
  5. Using a large (3-Tbsp.) scoop, place the batter in the prepared pans. Bake the cupcakes for 22-25 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool the cupcakes in the pans for 10 minutes before removing and cooling completely on wire racks.
  6. To make the frosting, beat the butter for 2 minutes on medium speed. On low speed, add in half the powdered sugar, along with the pinch of salt. Scrape down the sides of the bowl as necessary, and add in the vanilla. Add the remaining powdered sugar, and the heavy cream. Increase the speed to high and beat the frosting for 2-3 minutes. Pipe or decorate as desired.


*2 tsp. of vanilla bean paste may be substituted for the extract and vanilla bean seeds.

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