Buttercream Vanilla Cupcakes

Recipe by Liz Lewis


Prep time


Cooking time



Vanilla, cream, butter, and sugar. Mixed all together and whipped until smooth. Pair these delicious buttercream vanilla cupcakes with a cold glass of Buttercream Chardonnay.


  • Buttercream Frosting
  • 1 cup unsalted butter, softened to room temp

  • 4-5 cups confectioners sugar

  • ¼ cup heavy cream

  • 2 teaspoons vanilla extract

  • Salt, to taste

  • Cupcakes
  • 1 1/3 cup all-purpose flour

  • 1 ¼ teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • ½  cup sour cream


  • Preheat oven to 350°F and add cupcake liners to a 12 count muffin tin. In a large bowl whisk together flour, baking powder, and salt. Set aside. Using a stand mixer with the paddle attachment, beat in butter and sugar until fluffy.
  • Add eggs one at a time. Next add sour cream and mix until combined. Slowly add dry ingredients to wet and mix until just combined. Be careful not to overmix the batter.
  • Scoop into the prepared baking tin, filling each cupcake liner halfway. Bake at 350°F for 18-22 minutes. Let cool a few minutes before transferring to the wire rack.
  • While cupcakes are baking, make the buttercream. Beat butter on medium speed until creamy with a handheld or stand mixer with the paddle attachment. Add 4 ½ cups of confectioners sugar, heavy cream, and vanilla extract.
  • Beat for 30 seconds on low speed before increasing to medium-high speed for 2 full minutes. Pipe or spread on your vanilla cupcakes. Decorate as desired.