Easy Vanilla Buttercream Frosting Recipe

My granddaughter loves to spend time in the kitchen baking. She enjoys making homemade brownies, cookies, cupcakes, mini fruit pies, and sweet breads. I guess she gets her love for baking from me! While I enjoy cooking…baking is my passion.

I had a box mix of carrot cake mix sitting in my pantry and we decided to use that box mix to make a batch of cupcakes. She followed the directions on the package and once done left them cool for about 45 minutes before adding the frosting.

To top off the carrot cake cupcakes we whipped up a batch of Vanilla Buttercream Frosting. It’s really easy to make your own frosting and you only need a handful of ingredients. I don’t recommend using immitation vanilla…I only use pure vanilla extract when baking. In addition, you want to use butter, not margarine! You’ll have enough for 12 to 18 cupcakes. We did sprinkle a little bit of ground cinnamon on top of the frosting to jazz up the cupcakes.

Vanilla Buttercream Frosting Recipe

3 cups Confectioners’ Powdered Sugar
1/3 cup Butter, softened
1 tsp. Vanilla Extract
1 to to 2 Tbsp. milk

In a large mixing bowl beat together the Confectioners’ Sugar, softened butter, vanilla extract and the milk with an electric mixer. It usually takes 2-4 minutes to get the right consistency. If it’s too thick, add a little bit more milk. If it’s too thin add a little bit of Confectioners’ Sugar. You want the frosting to be fluffy, creamy, and spreadable.

You can spoon it into a frosting decorating bag or just spread it on top of the cupcakes using a butter knife. Once done you want to store cupcakes in an airtight container. I like to place the container into the refrigerator but some people just leave it sit out on the counter.

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