Homemade vanilla cupcakes paired with a creamy maple sea salt buttercream that is simple to whip up.
Ever feel like a homemade cupcake but didn’t want a whole batch of 24 cupcakes? Then do we have the perfect recipe for you. This easy to make homemade vanilla cupcakes and maple sea salt buttercream recipe only makes a batch of 9 cupcakes.
Nervous about making cupcakes and frosting from scratch? Don’t be we promise you it is really easy. We have a few helpful tips to help you create the best cupcakes you have ever tasted.
Ready to start baking?
Ingredients you’ll need:
- Cake flour. When it comes to making a homemade cake you always want to use cake flour. Cake flour is lighter, finer, and softer which in turn creates a light, fluffy, and tender cupcake. We use the Swans Down Cake flour.
- Baking powder
- Butter. We use salted butter but feel free to use unsalted if you like.
- Olive oil
- Vanilla extract
- Powdered sugar
- Pure Maple Syrup. Don’t get this confused with regular maple syrup that you would use on your pancakes!
- Ground cinnamon
- Coarse sea salt. This will be to sprinkle on top of the cupcakes. Over favorite coarse sea salt is Maldon Sea Salt Flakes.
Tips for making the perfect vanilla cupcake:
- Make sure your eggs, butter, and buttermilk are at room temperature.
- Fill each cupcake liner ¾ of the way up with batter. Filling it up to the top will create mushroom tops and too little batter won’t create that nice dome we look for in a cupcake.
- Allow the cupcakes to cool completely before frosting to keep the frosting from melting.
Tips for making the maple sea salt buttercream:
- Don’t let your butter get too soft. This will affect the consistency of the frosting. It should be at least 68 degrees. You can check the temperature with an instant-read thermometer.
- Be sure to sift the powdered sugar to avoid any clumps of sugar in the frosting.
- Add more pure maple syrup to increase the maple flavor.
- If the frosting is too wet add more powdered sugar ¼ cup at a time until it reaches your desired consistency.
- If your frosting is too dry. A half teaspoon of milk a little at a time until it reaches your desired consistency.
- The piping tip we used for piping is the Ateco 846 tip.
More recipes you might enjoy:
Small Batch Vanilla Cupcakes with Maple Sea Salt Buttercream
- 1½ cup plus 3 tbsp Cake Flour Do not use All-purpose flour
- 1/2 tbsp Baking Powder
- 1 tsp Salt
- 1/4 cup Butter room temperature
- 1/4 cup Olive Oil
- 3/4 cup Sugar
- 2 Eggs room temperature
- 1 tbsp Vanilla Extract
- 1/2 cup plus 2 tbsp Buttermilk room temperature
Maple Sea Salt Buttercream
- 3/4 cup Butter room temperature
- 2 cups Powdered Sugar sifted
- 1/2 tbsp Vanilla Extract
- 4 tbsp Pure Maple Syrup
- 1/2 tsp Salt
- 1/8 tsp Cinnamon
- Coarse Sea Salt to sprinkle on top
- Preheat the oven to 350° Farenheight. Prepare a cupcake pan with liners. Set aside.
- In a large bowl whisk together the cake flour, baking powder, and salt. Set aside.
- Using an electric mixer with a whisk attachment cream together the butter, olive oil, and sugar. Scrape down the sides if needed.
- Add each egg in one at a time making sure that each one is well incorporated before adding the next one.
- Stir in the vanilla extract.
- On low speed add the dry ingredients and the buttermilk. Mix until combined.
- Divide the batter evenly into the cupcake pan filling each one 3/4 of the way up.
- Bake for 28-30 minutes or until a toothpick comes out clean from the center.
- Allow the cupcakes to cool completely before frosting.
Maple Sea Salt Buttercream
- Using an electric mixer with a paddle attachment beat the butter on medium speed for 5 minutes.
- On low speed add the powdered sugar a little at a time until fully incorporated.
- Add in the vanilla extract, pure maple syrup, salt, and cinnamon. Beat on medium speed until light and fluffy. About 3-4 minutes.
- Pipe or frost onto the cooled cupcakes and then sprinkle the tops with the coarse sea salt.
Looking for more cake recipes? You can find them here.