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Vanilla Butter Yellow Cupcakes

Vanilla Butter Yellow Cupcakes are very basic and not overly sweet.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Cookie Madness


  • 1 1/2 cups White Lily or cake flour 168 grams
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened (114 grams)
  • 3/4 cup sugar 147 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Vanilla Icing

  • 3 cups powdered sugar sifted
  • 8 tablespoons butter unsalted (114 grams)
  • 1 to 1 1/2 teaspoons good quality vanilla extract
  • 2 tablespoons of whipping cream
  • 1-2 tablespoons of whole milk or as needed
  • Pinch of salt


  • Preheat the oven to 350ยบ F. Line 12 muffin cups with paper or foil liners.
  • Mix the flour, baking powder and salt in small bowl.
  • In a mixing bowl, using a handheld electric mixer, beat butter and sugar until light and fluffy.
  • Add eggs, one at a time, stirring eggs rather than beating, until they are incorporated into the batter. Add vanilla. Beat on medium high with the mixer, scraping sides of bowl.
  • With mixer on lowest speed or with a rubber scraper, add the flour and milk alternately, stirring until blended. Beat with the mixer on medium for about 10 seconds or just until smooth. Don't over do it.
  • Divide batter evenly among between the muffins cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in the pan for 5 minutes, then carefully remove from pan and let cool completely before making the frosting.
  • To make the frosting, gradually stir sugar into the butter until mixed. Add vanilla and beat with a mixer, then add cream and milk and beat until smooth. Add the salt and beat until well mixed.