Vanilla Cupcakes with Buttercream Frosting

A perfect vanilla cupcake is a baker's cornerstone — tender, moist, and delicately flavored, crowned with silky buttercream. It is the little black dress of the dessert world, endlessly adaptable and always right, whether dressed up for a wedding or handed to a child at a birthday party. Master this one and you hold the key to a thousand celebrations, a reliable, beloved treat that never goes out of style and never fails to please.

The Tender Vanilla Sponge

Cream the butter and sugar until light, then mix the batter just until it comes together for a tender, moist crumb. A light hand and good vanilla are the secrets to a great vanilla cupcake, so do not overmix — stop as soon as the flour disappears, and the cupcakes will bake up soft and delicate.

The Silky Buttercream

Whip the peanut butter cream cheese frosting until it is silky and spreadable. Beating it well gives that smooth, light texture ideal for spreading, and the peanut butter makes it sing — spread it on the cooled cupcakes for a classic, beautiful finish ready for any decoration.

Jorj Morgan

Vanilla Cupcakes with Buttercream Frosting

Beneath a cloud of decadent peanut butter cream cheese frosting, a tender vanilla cupcake reveals a luscious surprise of molten chocolate-hazelnut. This is a treat that whispers of sophisticated indulgence.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

The Master Vanilla Sponge

• 1 ¾ cups unbleached all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon table salt
• ½ cup unsalted butter, 1 stick, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ¾ cup milk

The Chocolate-Hazelnut Core

• 4 tablespoons butter, room temperature, ½ stick
• ½ cup chocolate-nut butter spread (like Nutella®, or Jiff® Hazelnut Chocolate)
• ½ cup confectioners’ sugar

The Peanut Butter Cream Cheese Frosting

• ½ cup unsalted butter, 1 stick, softened to room temperature
• 1 cup smooth peanut butter
• 4 ounces cream cheese, room temperature, ½ cup
• 2 cups confectioners’ sugar
• 1 tablespoon whole milk, optional, for consistency

Equipment

• 1 Standard 12-cup metal muffin pan
• 1 Professional piping bag with star tip
• 1 Electric stand mixer
• 1 Heavy-duty wire cooling rack
• 1 Silicone spatula

Method

 

Bake the Cupcakes

1. Preheat the oven to 350°. Place paper baking cups into a 12-cup muffin pan.
2. Whisk the flour, baking powder and salt together in a small bowl.
3. Use an electric mixer to combine butter and granulated sugar until fluffy.
4. Add the eggs one at a time. Add the vanilla extract and milk.
5. Pour in the flour and mix until just combined.
6. Use an ice cream scoop to place the batter into the pan.
7. Bake until a tester inserted into the cupcakes comes out clean, about 20 minutes. Cool in the pan for 10 minutes and then cool completely on a rack.

The Core Extraction & Filling

1. Use an electric mixer to combine the butter, nut butter spread and sugar until smooth.
2. Fill a pastry bag or squeeze bottle with the filling.
3. Insert the tip into the center of the cupcake. Gently squeeze about a tablespoon of the filling into each one or, you can use a melon scoop to remove the center of the cupcake. Spoon the filling inside and place the plug back on top.

Make the Frosting

1. Use an electric mixer to combine the butter, peanut butter and cream cheese.
2. Add the confectioners’ sugar in batches and combine until smooth. If the frosting is too thick, you can add a tablespoon of milk.
3. Spread the frosting over the cupcakes.