Classic Vanilla Cupcake & Light Pink Buttercream

There’s something special about vanilla cake with vanilla buttercream. It’s definitely one of my all time favorite desserts, for sure it’s in the top 3. I recommend this recipe with a cup of coffee and a roaring fire.

I have been wanting to practice piping for a while and this was a perfect excuse to try it out. I did a little bit of research (max 15 minutes honestly) on how to make piped roses and found that consistency and a steady hand are the two virtues of piped buttercream. The best part about needing to practice piping is that you literally have to make frosting. I’m not complaining honestly.

The vanilla cake recipe is from the Bobbette & Belle Cookbook . Their recipe is for a 3 layer cake but I decided to make cupcakes instead of the last layer. I greased two 9-inch round cake pans with butter and prepared one muffin tin for 12 cupcakes.

Vanilla Cake:

4 cups flour

4 1/2 teaspoond baking powder

1 teaspoon salt

4 large eggs

2 large egg whites

1 3/4 cups unsalted butter at room temperature

2 2/3 cups granulated sugar

1 tablespoon pure vanilla extract

2 1/4 cups whole milk

1.) Preheat oven to 350 degrees (F). Grease three 9-inch round cake pans with butter or non-stick cooking spray, then line the bottoms with parchment paper.

2.) In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, beat together the eggs and egg whites.

3.) In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about three minutes. Add eggs in 3 additions, beating well after each addition and stopping after each addition to scrape down the sides of the bowl. Add the vanilla and beat until well combined

4.) With the mixer on low speed, alternate adding the flour mixture in 3 additions and milk in 2 additions, beginning and ending with the flour mixture. Blend after each addition until just combined, stopping the mixer to scrape down the sides of the bowl at least once. Divide the batter evenly between the pans. Using a rubber spatula to smooth the edges.

5.) Bake for 30 minutes or until the tops are turning a bit golden. (It took me 40 minutes)

6.) Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Gentle remove the parchment.

The vanilla buttercream is a pretty standard recipe but the trick is to whip the butter and sugar together until there are peaks in the mixture. Then add the vanilla and the cream.

*I doubled the recipe so that I could save the leftover frosting in the freezer to practice piping later

Vanilla Buttercream

  • 3 cups powdered sugar

  • 1 cup softened butter

  • 1 teaspoon vanilla extract

  • 2 tablespoons whipping cream

***I used the Williams Sonoma food paste set to get the light pink color.