Vanilla Buttermilk Cupcakes

Vanilla Buttermilk Cupcakes

Vanilla Buttermilk Cupcakes


These cupcakes are tender and delicious, vanilla flavored and topped with light whipped cream cream cheese frosting. Yes, the frosting contains both cream cheese and whipped cream, it is light, fluffy and pipes well onto cupcakes.

I like to make cupcakes, but I never spend enough time to decorate them. I wish I had the patience to take the time and practice piping frosting onto cupcakes. But, no – every time  use a random cupcake decorating tip and technique and my cupcakes look ok. They are tasty anyways, why should I care about how they look?

I made these cupcakes for a friend’s bridal shower 2 weeks ago. I know, I almost always make cupcakes for an event, but they really are the easiest, fastest and good looking dessert I can make. I mean they definitely take less time to make than baking a cake!

These cupcakes are very easy to make, but the only suggestion I have is that you use buttermilk. I was told that buttermilk in the recipe could be substituted with 1/2 cup milk and 1/2 tsp lemon juice. Add lemon juice to the milk and let sit for 5 minutes. Then use instead for buttermilk. I have never done this, so I’m not sure how well it will work in this recipe.

The success that buttermilk has when used in baked goods is due to its acidity. It breaks long strands of gluten and also prevents walnuts and muffins to get blue tinge in muffins (coffee cakes). It really helped achieve soft, rich and creamy cupcakes.

Buttermilk produces tender baked goods, that rise well and have moist crumbs. The problem is that I do not always have buttermilk in my fridge and I’m planning to try the suggested substitution next time and see what happens.

Vanilla Buttermilk Cupcakes

Vanilla buttermilk cupcakes


Although I love my Original Yellow Cupcakes Recipe, (with white chocolate frosting), I knew for sure I was doing white colored frosting, since it is a bridal color. Plain cream cheese frosting is one of my favorites, but I decided to try something a little different.

I remember seeing this Cupcake Frosting Recipe on one of my favorite blogs I follow – Natasha’s Kitchen. It is a cream cheese and whipped cream frosting, which worked perfect for my vanilla buttermilk cupcakes. The frosting was not runny, but make sure you are using room temperature cream cheese and cold heavy cream. I’ve also read some complaints about this specific frosting recipe, but it turned that people were not using enough powdered sugar and it turned way too runny. I’m also planning to try this frosting on a cake. Confession: I’ve never used store bought frosting…

I hope you enjoy these vanilla buttermilk cupcakes with cream cheese and whipped cream frosting!


Vanilla Buttermilk Cupcakes

Vanilla Buttermilk Cupcakes


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Servings: 12

Vanilla Cupcakes

Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Fluffy, moist and tender vanilla cupcakes with cream cheese and whipped cream frosting. Perfect for showers and parties.
5 from 8 votes
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Vanilla Buttermilk Cupcakes

  • 1 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk

Cream cheese and Whipped Cream Frosting

  • 8 oz (225 gr) softened cream cheese
  • 2 cups powdered sugar — (preferably sifted)
  • 1/2 tsp vanilla extract
  • 1 1/5 cup heavy cream


Vanilla Buttermilk Cupcakes:

  1. Preheat oven to 350 F (180 C). Line a cupcake tim with paper cupcake liners.
  2. In a medium bowl combine flour, salt, baking soda and baking powder and set a side.
  3. In the bowl of an electric mixer beat eggs for 30 seconds, then add sugar and beat for another minute.
  4. Add vanilla and oil and beat for 1 more minute.
  5. Start adding buttermilk and dry ingredients in 3 increments alternating. This way everything gets evenly incorporated and you achieve a fluffy batter. Beat until smooth, but do not over beat. This batter is pretty thin.
  6. Transfer batter to cupcake liners, filling them 2/3 full.
  7. Bake at 350 F for 14 minutes. Let cupcakes sit in the tin for 3 minutes, then transfer to cooling rack and let cool to room temperature.

Cream cheese and whipped cream frosting:

  1. In the bowl of a stand mixer beat heavy cream on high for 1-2 minutes (do not over beat). Refrigerate.
  2. In a second bowl beat cream cheese, powdered sugar and vanilla until incorporated. Start on low and increase speed. Make sure you scrape the sides and bottom of the bowl to make sure all cream cheese is incorporated.
  3. Carefully fold whipped cream into cream cheese mixture.
  4. Fill a piping bag (use your favorite tip) and pipe frosting onto cool cupcakes.
  5. Keep cupcakes refrigerated.

Recipe Notes

For best results use buttermilk.
For the cream cheese and whipped cream frosting, make sure that cream cheese is at room temperature and heavy cream is cold.
If it happens that you make the frosting in advance, keep refrigerated.
Keep cupcakes refrigerated.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 422, Fat: 25g, Saturated Fat: 10g, Cholesterol: 81mg, Sodium: 241mg, Potassium: 144mg, Carbohydrates: 44g, Sugar: 33g, Protein: 4g, Vitamin A: 660%, Vitamin C: 0.2%, Calcium: 79%, Iron: 0.9%