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These vanilla buttermilk cupcakes are soft, tender and reliably good – the kind of recipe you keep coming back to when you need something that works every time.
They’re topped with a light cream cheese and whipped cream frosting that’s fluffy, not overly sweet, and easy to pipe. It looks beautiful without requiring perfect technique – which, honestly, is exactly what most of us need.
I made these for a bridal shower, but this is one of those recipes that fits anywhere – birthdays, school events, weekends at home. Simple ingredients, quick prep, and a result that feels a little more special than it should for the effort.
WHY YOU’LL LOVE THIS RECIPE
- Simple ingredients, quick to make
- Soft, moist cupcakes with a light crumb
- Kid-friendly and perfect for school treats
- Not overly sweet, balanced flavor
- Frosting is fluffy, stable and easy to pipe
WHAT YOU’LL NEED
For the 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
For the frosting:
1 1/5 cup heavy cream (cold)
8 oz (225 g) cream cheese, softened
2 cups powdered sugar
1/2 tsp vanilla extract
HOW TO MAKE
Cupcakes:
- Preheat oven to 350°F (180°C). Line a cupcake pan
- Whisk dry ingredients in a bowl
- Beat eggs and sugar, then add vanilla and oil
- Add dry ingredients and buttermilk in batches
- Mix just until combined (don’t overmix)
- Fill liners 2/3 full
- Bake 14–16 minutes, until toothpick comes out clean
- Cool completely
Frosting:
- Whip cold heavy cream to soft peaks, refrigerate
- Beat cream cheese, powdered sugar and vanilla until smooth
- Fold whipped cream into cream cheese mixture
- Pipe onto cooled cupcakes
RECIPE TIPS
- Use buttermilk for soft, tender cupcakes
- Cream cheese must be room temperature
- Heavy cream must be cold
- Don’t overmix batter → keeps cupcakes fluffy
- Frosting too soft? Add a little more powdered sugar
STORAGE
Bring to room temp before serving
Store in fridge up to 3 days
SUBSTITUTION
No buttermilk?
Use 1/2 cup milk + 1/2 tsp lemon juice, rest 5 minutes
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.
FAQ
This can happen if the oven wasn’t fully preheated or the batter had slightly more moisture. Let them cool — they often set as they rest. If needed, bake 2–3 minutes longer.
Overmixing batter
Old baking soda/powder
Underbaking
Highly recommended — it makes a big difference in texture. You can make it yourself with milk and lemon juice.
How to make buttermilk at home
If you don’t have buttermilk, you can easily make a quick substitute:
- Add 1/2 teaspoon lemon juice or white vinegar to
- 1/2 cup milk
Stir and let it sit for 5 minutes, until slightly thickened.
Then use it in the recipe as regular buttermilk.
It won’t be exactly the same as real buttermilk, but it works well and gives you very good results.
More Similar Recipes:
Vanilla Buttermilk Cupcakes with Cream Cheese Whipped Frosting
Ingredients
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
Frosting:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 1/5 cup heavy cream, cold
Instructions
Cupcakes:
- Preheat oven to 350°F (180°C). Line cupcake pan
- In a bowl, whisk flour, baking powder, baking soda and salt
- Beat eggs and sugar until light, then add vanilla and oil
- Add dry ingredients and buttermilk in batches, mixing gently
- Do not overmix
- Fill liners 2/3 full
- Bake 14–16 minutes until done
- Cool completely
Frosting:
- Whip cold heavy cream to soft peaks, chill
- Beat cream cheese, powdered sugar and vanilla until smooth
- Fold whipped cream into mixture
- Pipe onto cooled cupcakes
Notes
- Use buttermilk for best texture
- Cream cheese must be soft, heavy cream cold
- Add more powdered sugar if frosting is too soft
- Store refrigerated
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my! They are absolutely adorable!!!! Delicious too! I wish I can enjoy one right now! 🙂
Thanks Valya! I think that I’m making them again very soon!
Your cupcakes are gorgeous!! And your photography is stunning. Nicely done! 🙂 That frosting is a good pick 😉
Thanks so much Natasha! Your complements mean a lot, your pictures are always beautiful and your blog is a huge inspiration for me! Thanks for sharing the original recipe!
I just think your photograph here is stupendous! Just marveling at how lovely these cupcakes are and I think they are awesome for a bridal shower – lucky friend you have. And unlike a cake, you don’t have to cut it! And the cake smooshes and doesn’t look as pretty. Great to place on a table too at a wedding in place of cake. It’s the sprinkles you used, they scream “bridal” And I learned about buttermilk today as well =) Awesome. Pinned!
Thanks so much Laura! I almost couldn’t resist and add some colorful sprinkles, but the bridal ones were a better choice!
That is a beautiful looking cupcake! I haven’t had a cupcake in ages. You can’t beat a good cupcake.
thanks Dannii!
These cupcakes look amazing, Mira! I don’t think I’ve had one that uses buttermilk, so I’m loving this recipe. And I’m sure these were such a hit at your friend’s bridal shower! And who can go wrong with a cream cheese frosting?! Pinned!
Thanks for pinning Gayle!
These cupcakes look amazing! Love the decoration, so pretty and elegant.
Thanks Jess!
so so cute! they look gorgeous Mira! so pretty and elegant! I love the cupcake stand 🙂 Pinning! btw the instruction for making cupcakes is missing or is it just me?!
Thanks Manalli ! Your complements mean a lot ! Thanks for letting me know, I just fixed it. I noticed a misspelled word and I might have deleted part of the recipe earlier today…
I love the addition of whipped cream to the frosting because I could eat whipped cream by the cup full. Lovely recipe.
Thanks Janette!
These are so pretty, Mira! I love vanilla cupcakes, such a classic and totally my favorite cupcake: ) Love the buttermilk in here, they sound absolutely delicious!
Thanks so much Kelly! They are my favorite too!
I didn’t know that by adding buttermilk, it prevents that blue tint baked good can get with walnuts – very interesting! Neat chemical reactions aside, vanilla buttermilk cupcakes sound amazing! And I love cream cheese frosting! I’m sure these were a huge hit at the bridal shower – beautiful and scrumptious!
Thanks Kathleen! I’m glad you like them! I still haven’t found a way to prevent garlic turning blue in some dishes 🙂