Ultra-Vanilla Cupcakes with Easy Vanilla Frosting

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 cupcakes

Recipe photo

These cupcakes are for the vanilla purist. We suggest using our King Arthur Flour vanilla, with its delicate balance between lightly floral and rich, assertive flavors.

Ultra-Vanilla Cupcakes with Easy Vanilla Frosting

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 cupcakes
Published: 06/14/2013




  • 6 tablespoons unsalted butter, softened
  • 1/3 cup vegetable shortening
  • 1/8 teaspoon salt
  • 4 to 5 cups glazing sugar or confectioners' sugar
  • 2 teaspoons vanilla extract, Pure Vanilla Plus, or a mixture of both
  • 1/4 to 1/3 cup milk

Tips from our bakers

  • Substitute all-purpose flour for the cake flour blend, if desired. If you make that substitute, we recommend using the cake enhancer to achieve a softer crumb.


1) Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers.

2) To make the cupcakes: Combine the dry ingredients, then mix in the butter until crumbly.

3) Whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry in two additions.

4) Scoop about 1/3 cup batter into each muffin cup.

5) Bake the cupcakes for 16 to 18 minutes, until they're lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean.

6) Remove the cupcakes from the oven; after 5 minutes turn them out of the pan onto a rack to cool.

7) To make the frosting: Beat together the butter, shortening, and salt.

8) Add the sugar, vanilla, and ¼ cup milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread.

9) Use a cupcake corer or small spoon to scoop some of the center out of each cupcake. Fill and ice with the frosting.

Yield: 12 cupcakes.


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  • star rating 04/12/2015
  • April6363 from KAF Community
  • Loved the cupcake, not so sure about the frosting. The cupcake itself was great, I made them a week in advance and froze, thawing about an hour before go time. The frosting seemed a little sweet for mine and my guests taste not sure if I did something weird but it was just so sweet, a cavity waiting to happen. I would make again but would try a different frosting next time.
    We're sorry this frosting didn't meet your expectations, but we'd be happy to help you troubleshoot this recipe if you decide to give it another try. Just call the Baker's Hotline at 855-371-2253. Barb@KAF
  • star rating 03/12/2015
  • Amanda from Colorado
  • Delicious! Vanilla is a nice change of taste. This recipe was easy and quick, the result was a yummy cupcake that hit the spot!
  • star rating 01/09/2015
  • AMP from KAF Community
  • Really easy, very tasty. I am a little tired of frosting recipes being designed for people who apparently want more frosting than cake. I end up wasting almost half the batch, and I thought I frosted them really generously! It's wasteful, especially if I'm using butter and expensive vanilla!
  • star rating 12/29/2014
  • rose0510 from KAF Community
  • This is a great cupcake. Wonderful vanilla flavor and very moist. Frosting is also great with a lot of vanilla flavor. If you like vanilla, you will love this recipe.
  • star rating 05/04/2014
  • from
  • these cupcakes taste wonderful and are great to fill a craving without a lot of work. i didn't have the cake enhancer ingredient so i added an equal amount of potato starch, and these turned out springy with a spongy, not too moist or dry, crumb. couple of things i did differently though: i creamed the sugar into the butter and whipped the rest of wet ingredients together then added the dry in two additions like i do with most my baking; i just wasn't sure of myself with adding the butter to the dry to get the best results. i also halved the frosting recipe because we like minimal icing on our sweets and this was the perfect amount. thanks for the recipe!
  • star rating 03/22/2014
  • Angie from Omaha, NE
  • Made them for my sons second birthday. Easy recipe with ingredients I had on hand. Cake was good, frosting was delicious. Made way more frosting than I could use with only 12 cupcakes. I didn't core them and fill with frosting, though.
  • star rating 02/25/2014
  • 264 from KAF Community
  • Just wanted to add that I was only rating the frosting as we live at 7500 feet and I used a cake recipe from the Colorado Extension Service.
  • star rating 02/25/2014
  • 264 from KAF Community
  • I doubled the recipe, though only added 7-8 cups confectioners sugar and 1/2 cup milk. It made a nice thick white frosting for a double layer 9 inch cake and four half cup portions to color for my granddaughter's birthday cake with about 2 cups left over to freeze for impromptu baking and frosting with her! It was a hit at the party with children and adults alike. Nice consistency and not too sweet.
  • star rating 02/09/2014
  • Kristen from Portland, OR
  • This is a great recipe. The crumb is delicate. There's just enough vanilla flavor. It's not overly sweet. My eight year old daughter made these on this snowy winter afternoon. Great baking project. Yum.
  • star rating 11/12/2013
  • Jennifer from San Antonio, TX
  • Delicious! I definitely recommend this recipe. The cupcake flavor was really good (I used vanilla bean crush). The texture was a smidgen drier than I'd like, but I didn't use the cake enhancer - I will be ordering some to try! I think maybe my butter wasnt soft enough, so the texture wasn't smooth enough, resulting in a more crumbly and not moist enough texture. Maybe? Still very good! And - The frosting!! I'd give it 10 stars if I could!! Most delicious recipe I've tried yet. I used 5 cups of sugar and 75% shortening since i was afraid of it melting, with the event being in a warm area. It was the perfect consistency and the flavor was just the right kind of sweet. Thanks KAF! This frosting recipe is a for sure keeper. PS- I think I'll be using this for whoopie pie filling!
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