If you’re looking for a dessert that brings warmth, joy, and that unmistakable festive spirit, you’ve got to try my Festive Vanilla Cupcakes with Buttercream Recipe. I absolutely love how this recipe balances a tender, moist vanilla cupcake with a luscious, creamy buttercream frosting. Whether you’re baking for a holiday party, a cozy winter gathering, or just treating yourself, these cupcakes will be that showstopper everyone raves about. Stick with me, and I’ll walk you through exactly how to make them perfect every single time!
Why You’ll Love This Recipe
- Simple Ingredients: All everyday pantry staples come together for a classic flavor that everyone loves.
- Perfect Texture: These cupcakes are tender and moist, with a light crumb that melts in your mouth.
- Buttery, Creamy Frosting: The vanilla buttercream is smooth, fluffy, and rich without being overly sweet.
- Festive & Customizable: Sprinkles or edible glitter take these cupcakes from lovely to party-ready in seconds.
Ingredients You’ll Need
When you scout for ingredients, it’s important to choose quality basics here since this recipe lets each component shine. I like using cake flour because it gives that soft crumb you want in vanilla cupcakes, and full-fat sour cream adds just the right amount of tang and moisture.
- Cake flour: Gives a soft, delicate texture compared to all-purpose flour.
- Granulated sugar: Sweetens and helps create a moist crumb.
- Baking powder and baking soda: The perfect combo for rise and fluffiness.
- Salt: Balances flavors and enhances the vanilla.
- Salted butter: Use room temperature for easy mixing and rich flavor.
- Eggs: Provide structure and moisture; room temperature eggs mix better.
- Full-fat sour cream: Adds moisture and a subtle tang that’s key for tender cake.
- Vegetable or canola oil: Keeps cupcakes moist and tender.
- Vanilla extract: Pure vanilla is a must here for that festive sweet aroma.
- Whole milk: Adds richness and helps bind everything together.
- Powdered sugar: For the smoothest, silkiest buttercream frosting.
- Heavy cream: Makes the frosting fluffy and spreadable.
- Optional sprinkles: For that festive final touch and pop of color.
Variations
I often like to mix things up depending on the season or who I’m baking for. This Festive Vanilla Cupcakes with Buttercream Recipe is so adaptable that it takes well to a little creativity—you can make it your own easily with a few tweaks.
- Chocolate Swirl: Once, I swirled a bit of melted dark chocolate into the batter just before baking, and it gave a beautiful marbled effect everyone loved.
- Dairy-Free Version: I’ve swapped sour cream for coconut yogurt and butter for vegan butter when needed, and it still turned out super moist and delicious.
- Spiced Up: Adding a pinch of cinnamon and nutmeg felt like a cozy winter twist that paired beautifully with the vanilla buttercream.
- Fruit-Infused Frosting: Next time, I plan to fold some pureed raspberries into the buttercream for a fresh, tangy contrast.
How to Make Festive Vanilla Cupcakes with Buttercream Recipe
Step 1: Prep Your Pan and Dry Ingredients
First things first—preheat your oven to 350°F (180°C) and line two cupcake pans with about 16 paper liners. I always find that prepping my pans before mixing speeds up the process and keeps me organized. Next, whisk together your cake flour, sugar, baking powder, baking soda, and salt in a large bowl until everything is blended well. This little step ensures even distribution of rising agents and salt, which is key for uniform cupcakes.
Step 2: Cream the Butter into Dry Mix
Add the room temperature salted butter to your dry ingredients and beat on medium-low speed for about 3 minutes. I learned this trick to really incorporate the butter evenly, which gives the batter a fine, crumbly texture before the wet ingredients come in. Don’t forget to scrape down the sides of the bowl a couple of times so nothing gets missed.
Step 3: Combine Wet Ingredients Separately
In a small bowl, whisk together your eggs, full-fat sour cream, vegetable oil, and vanilla extract until it’s silky smooth. I’ve found that mixing these separately helps prevent overmixing when everything comes together and keeps the cupcakes super tender.
Step 4: Bring It All Together
Add the wet mixture into the flour and butter blend, then beat at medium speed just for 30 seconds until combined. Next, reduce to low speed and slowly add the whole milk until the batter is smooth and just mixed. The batter will be quite liquidy, which is exactly what you want for moist cupcakes. Resist the urge to overmix here—it’s a mistake I made plenty of times before learning!
Step 5: Bake and Cool
Fill each cupcake liner just over halfway full—I find this is the perfect amount to prevent overflowing but still get a nice dome on top. Bake for 14 to 16 minutes or until a toothpick inserted in the center comes out clean. Once done, let your cupcakes cool completely on a wire rack before frosting. Trust me; frosting warm cupcakes almost always leads to a melty mess.
Step 6: Make the Buttercream
Start by beating the room temperature salted butter on medium speed until it’s light and fluffy—usually about 2 to 3 minutes. This step is key for that silky texture. Then add powdered sugar, heavy cream, and vanilla extract and beat on low speed to avoid a powdered sugar cloud, scraping the bowl as you go. Increase speed to medium and beat for an additional 2 minutes until smooth and spreadable. If your buttercream looks too thin, add more powdered sugar; if it’s too thick, a splash of heavy cream will do the trick.
Pro Tips for Making Festive Vanilla Cupcakes with Buttercream Recipe
- Room Temperature Is Key: Make sure all dairy and eggs are at room temp for better emulsification and smoother batter.
- Don’t Overmix: Mix just until combined after adding milk to avoid dense cupcakes.
- Cooling Completely: Always let cupcakes cool fully before frosting—warm cupcakes cause buttercream to melt.
- Use a Toothpick Test: Check doneness by probing the center and make sure it comes out clean before pulling cupcakes out of the oven.
How to Serve Festive Vanilla Cupcakes with Buttercream Recipe
Garnishes
I love keeping it simple with classic red and green sprinkles or edible glitter for that festive vibe. Sometimes I top with crushed peppermint candies or even a small candy cane for a whimsical holiday touch. These little details make a big difference in presentation and really get people excited before they even take a bite.
Side Dishes
These cupcakes pair wonderfully with a cozy hot chocolate or a warm spiced cider—perfect for holiday gatherings. If you want something lighter, a cup of peppermint tea or coffee works beautifully to balance the sweet richness.
Creative Ways to Present
I’ve had fun making cupcake bouquets by arranging frosted cupcakes on sticks in a pretty vase for a creative centerpiece. Another idea is stacking them on a tiered cake stand with small holiday ornaments and ribbons—it’s eye-catching and festive without much fuss. Presentation really elevates the whole experience.
Make Ahead and Storage
Storing Leftovers
Once frosted, I keep these cupcakes in an airtight container in the fridge for up to 3 days. I like to bring them to room temperature before serving so that the buttercream softens and tastes just like fresh-baked. If you need them to last a couple more days, refrigeration is your best friend.
Freezing
I’ve frozen unfrosted cupcakes successfully by wrapping each individually in plastic wrap, then storing in a freezer-safe bag for up to 2 months. When ready to enjoy, just thaw them overnight in the fridge and then frost fresh. This method keeps the cupcakes moist and fresh-tasting without any sacrifice.
Reheating
If you’re reheating unfrosted cupcakes, I pop them in the microwave for about 10 seconds to warm them gently. For frosted ones, I recommend serving them at room temperature for the best texture—heating frosting will make it melt and lose its shape.
FAQs
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Can I substitute all-purpose flour for cake flour in this recipe?
Yes, you can. However, cake flour creates a lighter, more tender cupcake. If you don’t have cake flour, try this trick: measure 1 3/4 cups of all-purpose flour, remove 2 tablespoons, and replace those 2 tablespoons with cornstarch, then sift together. It mimics cake flour’s texture quite well.
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How do I make sure my cupcakes don’t come out dry?
The key is to avoid overbaking and overmixing. Keep an eye on the cupcakes starting around 14 minutes using the toothpick test, and mix just until ingredients are combined. Also, using a mix of butter, oil, and sour cream helps lock in moisture.
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Can I make the buttercream ahead of time?
Absolutely! You can make the buttercream up to 3 days ahead and store it in an airtight container in the fridge. Before using, let it come to room temperature and whip it again to restore its fluffy texture.
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What’s the best way to pipe the buttercream?
I love using a large round or star tip to pipe swirls on top of these cupcakes—it looks festive and makes frosting application a breeze. If you don’t have piping tools, a simple offset spatula works just fine for spreading.
Final Thoughts
This Festive Vanilla Cupcakes with Buttercream Recipe has become one of my go-to sweet treats, especially around the holidays. I love how approachable and forgiving it is—perfect for bakers of all skill levels—and how it never fails to bring smiles. If you’re looking to make a dessert that’s both classic and full of holiday cheer, this recipe is your best bet. I hope you enjoy making (and eating) it as much as my family and I do!
Print
Festive Vanilla Cupcakes with Buttercream Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Christmas Cupcakes featuring moist vanilla cake topped with a rich and creamy vanilla buttercream frosting. Perfectly soft and fluffy, these cupcakes are an ideal festive treat for holiday celebrations, complete with optional sprinkles for extra cheer.
Ingredients
Vanilla Cupcake Ingredients:
- 1 3/4 cups cake flour (not self-rising flour)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup salted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 2/3 cup whole milk, room temperature
- Optional: sprinkles
Vanilla Buttercream Ingredients:
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
- Prep Oven and Liners: Preheat your oven to 350°F (180°C). Line two cupcake pans with about 16 cupcake liners or prepare to bake in batches if using one pan.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
- Add Butter: Add room temperature butter to the dry mixture and beat on medium-low speed for 3 minutes, stopping occasionally to scrape down the sides. The batter will develop a fine crumb texture.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, vegetable oil, and vanilla extract until smooth and uniform.
- Combine Wet and Dry Mixtures: Add the wet mixture to the flour mixture and beat at medium speed for 30 seconds until just combined. Then reduce to low speed and gradually add the whole milk, mixing until just incorporated. The batter will be somewhat liquid.
- Fill and Bake Cupcakes: Spoon batter into cupcake liners filling them just over halfway. Bake in the oven for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer pans to a wire rack to cool completely.
- Make Buttercream: In a clean mixing bowl or stand mixer, beat the room temperature butter on medium speed for 2 to 3 minutes until light and fluffy.
- Add Remaining Buttercream Ingredients: Add powdered sugar, heavy cream, and vanilla extract and mix on low speed for 1 minute until combined. Scrape the bowl and then beat on medium speed for 2 more minutes until smooth and creamy.
- Adjust Buttercream Consistency: If frosting is too thin, add 1-2 cups more powdered sugar and beat until smooth. If too thick, add 1 tablespoon heavy cream or more gradually until desired consistency is reached.
Notes
- For festive flair, add sprinkles to the cupcake batter or decorate the frosted cupcakes with colorful sprinkles.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving to restore softness.
- The batter texture will be liquid due to sour cream and milk; this is normal and ensures moist cupcakes.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
