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–+ servings

Easy Vanilla Cupcake Recipe with Berry Buttercream

5 from 5 votes
Print Recipe
Prep:20 minutes
Cook:20 minutes
Total:40 minutes
Yield:12 cupcakes

Ingredients

Vanilla Cupcakes:

  • 1 ½ cups all-purpose flour, spooned and leveled 190 g
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup salted butter, softened 115 g
  • ¾ cup granulated sugar 150 g
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup milk, room temperature 120 g
  • ¼ cup sour cream, room temperature 60 g

Berry Buttercream:

  • 1 cup psalted butter, softened 225 g
  • 3 ½ cups powdered sugar, sifted 420 g
  • ¼ cup mixed berry puree (from ¾ cup fresh or frozen berries, blended and strained) 60 g
  • ¼ tsp strawberry emulsion
  • 1 tsp vanilla extract
  • ⅛ salt
  • 1-2 Tbsp heavy cream optional, for consistency

Instructions

For the Vanilla Cupcakes:

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • With the mixer on low speed, add half the dry ingredients, followed by the milk and sour cream, then the remaining dry ingredients. Mix until just combined—do not overmix.
  • Divide batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the Berry Buttercream:

  • Blend ¾ cup fresh or thawed frozen berries until smooth. Strain through a fine mesh sieve to remove seeds, measuring out ¼ cup puree.
  • In a large bowl, beat softened butter on medium speed until creamy, about 1–2 minutes.
  • Gradually add sifted powdered sugar, 1 cup at a time, mixing on low until combined.
  • Add berry puree, strawberry emulsion, vanilla extract, and a pinch of salt. Beat on high speed for 2–3 minutes until light and fluffy.
  • If needed, adjust consistency: add 1–2 tbsp heavy cream for a softer frosting or more powdered sugar (¼ cup at a time) if too thin.
  • Transfer buttercream to a piping bag fitted with a Wilton 1M tip. Pipe swirls onto cooled cupcakes, starting from the outside and spiraling inward.

Notes

  • Room Temperature Ingredients: Use room-temperature butter, eggs, milk, and sour cream for a smooth batter and frosting.
  • Berry Puree: Fresh or frozen (thawed) berries work well. Mix raspberries, strawberries, or blackberries, or use one type for a specific flavor.
  • Strawberry Emulsion: The ¼ tsp of strawberry emulsion boosts berry flavor without adding liquid. Available at baking supply stores or online.
  • Piping Tip: The Wilton 1M tip creates professional rosette swirls. Practice on parchment if new to piping.
  • Storage: Store frosted cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Bring to room temperature before serving.
  • Freezing: Freeze unfrosted cupcakes wrapped in plastic wrap in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting. Buttercream can be frozen for 3 months; thaw in the fridge and re-whip.

Nutrition

Serving: 1cupcake
Servings: 12 cupcakes
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