Vanilla Cupcakes with Rich White Frosting

Vanilla Cupcakes with Rich White Frosting
cooling on a wire rack
a large bowl of creamy, dreamy frosting
I frosted half of my cupcakes with canned chocolate frosting, my dad’s favorite.

I have been waiting a long time to post this recipe, probably because I knew once I saw it I would be tempted to make it again. These cupcakes were companion to the ice cream cake for my birthday last summer. They are dense, rich, and full of vanilla deliciousness. They have that special homemade flavor, but don’t taste like cornbread like some other recipes I have tried. I have this in my recipe file as my go-to cupcake recipe.


Vanilla Cupcakes with Rich White Frosting
Prep time
Cook time
Total time
Serves: 12
  • For the cupcakes:
  • 1&1/4 cups cake flour
  • 1&1/4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup white sugar
  • 1 Tablespoon vanilla extract
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • ----------
  • For the Rich White Frosting:
  • ½ cup shortening
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup milk
  • 5 cups powdered sugar
  1. Preheat oven to 350 degrees. Line 12 cup muffin tin with baking liners.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the eggs until frothy. Whisk in the sugar, vanilla, oil, and buttermilk.
  4. Add the flour in three additions, whisking just until no lumps remain.
  5. Drop scant ¼ cupfuls of batter into the baking cups. Bake for 15-16 minutes or until toothpick inserted in center comes out clean.
  6. For the frosting: Place all ingredients in a large bowl, except for 1 cup of the powdered sugar. Beat with a hand mixer on high speed for at least 5 minutes. Add the remaining 1 cup of powdered sugar, and beat until well combined. Mixture should be thick, add more or less milk as desired. Spread onto cooled cupcakes.
*To substitute cake flour, place 2 Tablespoons + 1&1/2 teaspoons cornstarch in one cup measure. Fill with all-purpose flour to top and also add the remaining ¼ cup of all-purpose flour. *To substitute buttermilk, place ½ cup milk in small bowl. Add ½ teaspoon lemon juice. Stir and let set several minutes before using. *For this recipe, I frosted 6 of the cupcakes with the rich white frosting. These cupcakes had MOUNDS of frosting on top! If you love frosting, I would suggest doubling the ingredients. (I frosted the remaining 6 cupcakes with canned chocolate frosting, as requested by my husband and father).

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  1. I’m always on the look out for a cook white cake recipe. I will have to try this :0)

  2. Hi,

    I’ve started My Sweet Party, where I every month host a party with a theme (MAY theme is CHOCOLATE). The party is ongoing the entire duration of the month and then I will choose my top three favourites and feture those blogs. I would LOVE you to join My Sweet Party!


  3. I have a weakness for yummy cuckpaes as well! there’s a bakery here that has the most amazing icing; there’s one cupcake that has marshmallow-flavoured buttercream, and melted marshmallows on top. it’s the BEST.also, I like your glasses!

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