{Easter} Vanilla Cupcakes with Vanilla Buttercream Frosting

For years I searched for a non boxed recipe for vanilla cupcakes. I finally came up with the perfect recipe and it’s been one of my favorites to use! Plus this buttercream frosting is the one people have continued to ask me for the recipe, so it’s definitely a keeper! Enjoy!

Every holiday my girls and I love to bake a themed dessert to coincide with that time of year. Easter is probably the biggest in our house because we are all PEEP obsessed, so much so that it’s become a problem. You will find bright pink and neon blue peeps hidden in corners of the pantry so no one else can find them…

We recently started dipping them in chocolate which is like a GAME CHANGER from my usual toast them over the burner treat.

We also are sprinkle obsessed and you should know that MARSHALLS/HOME GOODS has the best selection of cute sprinkles. I know there are so many companies out there that make adorable sprinkles, but you can get a great selection at one of those stores for about $4-5, which is amazing! The ones pictured below are from there, as are the cupcake liners :).

If you are looking for a fun way to decorate Easter cupcakes, plus the perfect Vanilla Cupcake & Buttercream recipe, then I have something for you!! Keep scrolling to get all the delish deets!

And Happy Peepster!



Makes 12-18 cupcakes, depending on cupcake liner size. The ones pictured are larger and the batter made 12 cupcakes.

{For the Cupcakes}

1 1/2 cups unbleached flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup unsalted butter, melted and cooled

1 cup pure cane sugar

3 large eggs

1 TB. pure vanilla extract

3/4 cup buttermilk

{For the Frosting}

3 sticks salted butter, room temp**

4-5 cups powdered sugar, sifted

1 TB. vanilla extract

**I like to use salted butter in my frostings because it gives it a little saltier taste to balance out the sweetness. I know some people don’t always like that so you could use 1 salted stick and two non salted, or all non salted. It is up to you!**


{For the Cupcakes}

  1. In a medium bowl, sift the flour, baking powder, and salt. Set aside.

  2. In a mixer add your melted butter and sugar. Mix together for 1-2 minutes until combined and incorporated. Next add in the eggs one at a time while mixing, and then vanilla.

  3. Next alternate adding the flour and buttermilk to the batter, until you’ve incorporated it all. Mix on slow while doing this so you don’t over mix the batter.

  4. Fill cupcake liners 2/3 the way full.

  5. Bake at 350 for 15-18 minutes, or until done.

{For the Frosting}

  1. In a mixer, attach the whisk attachment.

  2. Add your butter and beat until fluffy and creamy, about 2 minutes. Next add in your powdered sugar and vanilla. Cover the mixer with a towel and beat the buttercream until soft and fluffy. This could take anywhere from 2-3 minutes.


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