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 buttercream until it is silky and pipeable, flavored generously with vanilla. Beating it well gives that smooth, light texture ideal for piping, and good vanilla makes it sing — swirl it high 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 kosher 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 whole milk

The Chocolate-Hazelnut Core

• ¼ cup unsalted butter ½ stick, softened to room temperature
• ½ cup premium chocolate-hazelnut spread such as Nutella
• 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 softened to room temperature
• 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°F. Line a standard 12-cup metal muffin pan with high-quality paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to ensure the leavening agents are perfectly distributed.
3. In the bowl of an electric stand mixer, cream the softened butter and granulated sugar together on medium-high speed until pale and highly fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the pure vanilla extract and the whole milk until unified.
5. Reduce the mixer speed to low. Gradually pour in the dry flour mixture, mixing only until just combined to prevent overworking the gluten.
6. Use a heavy-duty ice cream scoop to divide the batter evenly among the 12 muffin cups.
7. Bake for 20 minutes, or until a wooden tester inserted into the center of a cupcake comes out perfectly clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Core Extraction & Filling

1. In a medium bowl, use an electric hand mixer to beat the ¼ cup softened butter, chocolate-hazelnut spread, and ½ cup confectioners' sugar until perfectly smooth and glossy.
2. Once the cupcakes are completely cool, use a small melon baller or a sharp paring knife to carefully scoop out the top-center of each cupcake (save the small cake "plugs").
3. Transfer the hazelnut filling to a pastry bag fitted with a plain tip. Squeeze approximately 1 tablespoon of the rich filling directly into the hollowed core of each cupcake. Gently place the reserved cake plug back on top to seal the center.

Make the Frosting

1. In a large mixing bowl, use an electric mixer to beat the ½ cup softened butter, smooth peanut butter, and softened cream cheese until seamlessly combined and fluffy.
2. Gradually add the 2 cups of confectioners’ sugar in batches, beating on low speed until smooth. (If the frosting is too stiff, add 1 tablespoon of milk to achieve a spreadable, silky consistency).
3. Using an offset spatula or a piping bag fitted with a large star tip, generously frost the top of each sealed cupcake, fully covering the core, and serve.