Vanilla Cupcake Cake
Fluffy vanilla cupcakes arranged as a pull-apart cake with creamy buttercream frosting. A 30-minute recipe for 24 servings.
Ingredients
Cupcakes
- 1/2 cup unsalted butter 113 g, softened
- 1 cup granulated sugar 200 g
- 2 large eggs
- 2 cups all-purpose flour 250 g
- 1/2 teaspoon table salt
- 2 teaspoons double-acting baking powder
- 1 cup whole milk 240 ml
- 1 teaspoon clear vanilla extract
Buttercream Frosting
- 1 1/2 cups unsalted butter 340 g, softened
- 6 cups confectioners' sugar 720 g
- 3 teaspoons pure vanilla extract
- 3-6 tablespoons milk 45-90 ml
Assembly
Instructions
Cupcakes
Preheat Oven and Line Muffin Cups:
Heat oven to 350°F (175°C). Insert paper liners into muffin cups.Cream Butter and Sugar:
In a large bowl, cream 1/2 cup softened butter and 1 cup sugar until pale and fluffy. Add eggs one at a time, beating well after each.Mix Dry and Wet Ingredients:
Stir in flour, baking powder, salt, milk, and 1 teaspoon white vanilla extract until just incorporated.Fill and Bake Cupcakes:
Spoon batter into liners until about two-thirds full. Bake for 18-20 minutes. Let rest in pan for 1-2 minutes, then transfer to a wire rack.
Buttercream Frosting
Prepare Vanilla Buttercream Frosting:
For the frosting: In a bowl, beat 1 1/2 cups softened butter until smooth. Gradually incorporate powdered sugar, adding about 1/2 cup at a time and mixing thoroughly. Mix in 3 teaspoons vanilla. Add milk 1 tablespoon at a time until you reach the desired spreadability.
Assembly
Frost and Assemble Pull-Apart Cake:
Frost 18-24 cupcakes. Arrange them in your chosen pattern on a cake board, using a small amount of frosting on each bottom to secure. Pipe or spread additional frosting to finish the pull-apart cake.