Vanilla Cupcake with Vanilla Buttercream Frosting

Good Morning!

Finally, the weather is getting nice each day, yay 🙂

This is my one and only go to recipe for a vanilla cupcake, fluffy and moist kind of cupcake. I hope you’ll like it too!


Makes 10 cupcakes

  • 1 1/4 cup (145g) all purpose flour
  • 1 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (57g) butter, room temperature
  • 3/4 cup sugar
  • 1 pc large egg
  • 1 tsp vanilla
  • 1/2 cup (118ml) buttermilk (or Laban)


  1. Preheat oven to 350F. Line the muffin pan with cupcake liners, 10pcs.
  2. In a bowl, combine all purpose flour, baking soda, baking powder and salt. Whisk until combined and set aside. [dry]
  3. In another bowl, cream sugar and butter then add the egg. Whisk until well combined. Pour buttermilk and whisk just until combined. [wet]
  4. Combine the wet ingredients with dry and whisk just until combined. DO NOT OVERMIX  [overmixing can result to a tough cupcake].
  5. Fill each cup with half way through, more than this, the batter will overflow while baking.
  6. Put into the oven and bake for 20 to 22 minutes or when the tester comes out clean.DO NOT OVERBAKE. It will still set as it cool. Transfer to a wire rack to cool completely. [overbaking can result to a dry cupcake]


vanilla cupcake

To make a buttermilk substitute, DO NOT USE PURE EVAPORATED MILK, this will result in a dense cupcake, instead, for every 1 cup of buttermilk needed, use 1/2 cup evaporated milk + 1/2 cup water (or 1 cup of whole milk) + 1 TBSP distilled white vinegar. Stir and let sit for 5 minutes before use. 


  • 1 stick (114g) butter, softened
  • 1 tbsp condensed milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup icing sugar (confectioner’s sugar), sifted


  1. Using the electric mixer, cream the butter, condensed milk, vanilla and salt until it lightens in color.
  2. Slowly add the sugar and mix on medium speed until it becomes light and fluffy.





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