Last week I was responsible for making cupcakes for my daughter’s Girls Scout meeting. Every week parents rotate on bring snacks and drinks for the girls to enjoy. I used a boxed mix of chocolate cake mix to make the cupcakes and then whipped up a batch of homemade vanilla buttercream frosting to spread on top. Here’s the recipe that I used.
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Classic Vanilla Buttercream Frosting Recipe
3 cups Confectioners’ powdered sugar
1/3 cup butter, softened (not margarine)
1 1/2 teaspoons pure vanilla extract
1 to 2 tablespoons milk
In a large mixing bowl mix together the Confectioners’ powdered sugar with the softened butter using an electric mixer. Add-in the pure vanilla extract. Start out by adding just 1 tablespoon of the milk. Beat again using the electric mixer. If the frosting seems to be too thick…add the second tablespoon of milk, beat again. You want the consistency to be soft and creamy…but yet spreadable. Once you get it to the consistency you need…frost the cooled cupcakes.
Notes: During the hot summer months you’ll want to keep the cupcakes (once frosted) stored in an airtight container in your refrigerator. Heat and warm temperatures can cause the frosting to become too soft. Once the frosting has set…feel free to add sprinkles or colored sugar on top. Want the best flavor? Don’t use imitation vanilla! ONLY use pure vanilla extract!!!
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