Spring Vanilla Cupcakes With Buttercream

Name: Spring Vanilla Cupcakes With Buttercream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup milk; 1 teaspoon pure vanilla extract; Zest of 1 lemon (optional); Sprinkles or decorations (optional)

Highlighted under: Cakes, Pies & More

I’ve always found that nothing signals the arrival of spring quite like freshly baked cupcakes. This Spring Vanilla Cupcakes With Buttercream recipe has become my go-to for celebrations, bringing together the light, fluffy texture of vanilla cake with a creamy buttercream that’s simply delightful. The aromatic hint of vanilla is refreshing, making these cupcakes ideal for any occasion. Whether they're for a picnic in the park or a festive gathering, they never fail to please. Join me in creating these sweet little treats that are perfect for the season!

Created by

Paige Sullivan

Last updated on 2026-02-24T06:17:36.654Z

When I first baked these Spring Vanilla Cupcakes, I was in search of the perfect light dessert to welcome the sunny days. I experimented with different vanilla extracts, and I found that using a combination of pure vanilla extract and vanilla bean paste gave the cupcakes a wonderful depth of flavor. The soft, fluffy texture came from the perfect creaming of the butter and sugar, which I can't stress enough - take your time with this step!

To elevate the buttercream, I added a splash of milk for creaminess and a hint of lemon zest that added a refreshing twist, making it a delightful pairing with the vanilla base. Each bite of these cupcakes is not only a treat for the taste buds but also a visual delight, especially when topped with cheerful spring-themed decorations.

        Why You'll Love These Cupcakes
        Light and fluffy texture that melts in your mouth
Sweet and aromatic vanilla flavor bursting in every bite
Beautifully decorated for any spring occasion or celebration

      

Understanding the Role of Ingredients

Each ingredient in these Spring Vanilla Cupcakes plays a vital role in achieving the perfect texture and flavor. The all-purpose flour provides structure and stability, while the baking powder ensures a light rise. The balance of sugar not only sweetens the cupcakes but also contributes to their moistness. When creaming butter and sugar together, aim for a pale, fluffy mixture, which helps to incorporate air for a lighter crumb.

In this recipe, milk is not just a liquid; it also adds tenderness to the cupcake batter. For those who may have lactose intolerance or a dairy preference, you can substitute the milk with almond milk, soy milk, or coconut milk without compromising the overall taste. This flexibility allows everyone to enjoy these delightful treats without dietary concerns.

Frosting Tips and Variations

The buttercream frosting is a vital aspect of these cupcakes, adding richness and a sweet contrast to the vanilla cake. To achieve the ideal consistency, ensure your butter is softened but not melted; it should be at room temperature to whip smoothly. If you find the frosting too thick, a tablespoon of milk can help reach your desired spreadability, while a little more powdered sugar can thicken it if overly runny.

You might consider infusing the buttercream with different flavors. While this recipe uses vanilla, experimenting with almond extract or incorporating fruit purees can create unique variations. For a refreshing twist, add citrus zest, which not only brightens the taste but complements the vanilla beautifully. Lemon or lime zest can elevate the overall flavor, making your cupcakes even more festive and suitable for spring celebrations.

Ingredients for Spring Vanilla Cupcakes

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Buttercream Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup milk
1 teaspoon pure vanilla extract
Zest of 1 lemon (optional)
Sprinkles or decorations (optional)

Instructions

How to Make Spring Vanilla Cupcakes

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the milk until combined. Do not overmix.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners and bake for 15 minutes or until a toothpick inserted comes out clean.

Make the Buttercream

While the cupcakes cool, whip the softened butter in a mixing bowl. Gradually add powdered sugar, milk, and vanilla until smooth and creamy. Add lemon zest if desired.

Frost and Decorate

Once the cupcakes have cooled completely, frost them with the buttercream using a piping bag and top with sprinkles or decorations.

Enjoy your cupcakes!

Pro Tips

For an extra touch, you can fill the cupcakes with a raspberry jam before frosting them. It adds a delicious surprise in every bite!

Storage and Make-Ahead Tips

Once you've baked these delightful cupcakes, proper storage is essential to maintain their freshness. If you need to prepare them in advance, consider baking the cupcakes a day ahead and keep them covered at room temperature. This will help them retain moisture and flavor. Frosting can be made up to three days in advance; store it in an airtight container in the refrigerator and give it a good whip before using to restore its creaminess.

If you find yourself with leftover cupcakes, they can be stored in an airtight container for up to three days at room temperature. Alternatively, you can freeze unfrosted cupcakes for up to two months. Just wrap each cupcake tightly in plastic wrap and place them in a freezer bag. When ready to enjoy, thaw at room temperature and frost them fresh for that homemade touch.

Creative Serving Ideas

These Spring Vanilla Cupcakes are not just for simple occasions; get creative with how you present them. For a picnic or outdoor gathering, display them on a tiered stand or a colorful platter. Adding seasonal fruits such as raspberries or strawberries as garnish can enhance both the appearance and flavor, making them visually appealing and deliciously unique.

For special events, consider decorating your cupcakes according to the theme. Use floral-themed sprinkles or edible flowers on top of the buttercream for a charming, seasonal look. Additionally, offering a variety of cupcakes—classic vanilla, lemon-infused, and perhaps even a chocolate version—can cater to different tastes and make for a delightful cupcake bar experience.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour, though it may change the texture slightly.

→ How can I store the leftovers?

Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cupcakes?

Absolutely! Frosted or unfrosted cupcakes can be frozen for up to 3 months. Just wrap them tightly in plastic wrap.

→ What can I use instead of butter in the frosting?

You can use vegan butter or shortening for a dairy-free version of the buttercream frosting.