Buttercream Icing for Cupcakes (Vanilla and Chocolate) Recipe
Learn how to make both vanilla and chocolate buttercream icing perfect for cupcakes. These creamy and fluffy frostings will take your homemade cupcakes to the next level!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Frosting for 12–18 cupcakes 1x
- Category: Frosting
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Vanilla Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Chocolate Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 3/4 cup unsweetened cocoa powder, sifted
- 2–4 tablespoons heavy cream or milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Vanilla Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and cream until fluffy.
- Chocolate Buttercream: Beat butter until light, add cocoa and powdered sugar, then mix in vanilla, salt, and cream until smooth.
Notes
- This recipe frosts 12 cupcakes generously or up to 18 with a light swirl.
- Adjust cream for desired consistency; store leftovers in the fridge or freeze.
Nutrition
- Serving Size: Frosting for 1 cupcake
- Calories: 210
- Sugar: 26g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g (chocolate version only)
- Protein: 0g
- Cholesterol: 30mg
