We Cupcake Inglewood is a beloved Los Angeles bakery known for its over-the-top, generously frosted cupcakes in creative flavors. This recipe recreates their signature style: a moist, tender vanilla cake base topped with a silky, thick buttercream that holds its swirl beautifully. It works because the cake uses buttermilk and oil for extra tenderness, while the frosting is stabilized with a touch of meringue powder, giving it that bakery-perfect texture.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
- 2 tbsp (30 ml) vegetable oil
For the Buttercream Frosting
- 1 cup (230 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 tbsp (30 ml) heavy cream
- 1 tsp vanilla extract
- 1 tbsp (8 g) meringue powder (optional, for stability)
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
- Add the vegetable oil and mix on low for 30 seconds until fully incorporated. The batter will be smooth and slightly thick.
- Divide the batter evenly among the prepared muffin cups, filling each about â…” full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, one cup at a time, beating on low until incorporated.
- Add the heavy cream, vanilla extract, and meringue powder (if using). Beat on medium-high for 3–4 minutes until light and fluffy. If desired, add food coloring and beat until evenly distributed.
- Once cupcakes are completely cool, frost generously with a piping bag fitted with a large star tip, or spread with a knife.
Tips
- Room temperature ingredients: Cold butter and eggs won’t cream properly, leading to a denser cake. Take them out of the fridge 30 minutes before starting.
- Don’t overmix: Once you add the flour, mix only until no streaks remain. Overmixing develops gluten and makes the cupcakes tough.
- Cool completely before frosting: If the cupcakes are even slightly warm, the buttercream will melt and slide off. Speed up cooling by placing them in the fridge for 15 minutes.
- Substitute buttermilk: If you don’t have buttermilk, add 1 ½ tsp of lemon juice or white vinegar to ½ cup of milk, let sit for 5 minutes, then use.
Serving Suggestions
Serve these cupcakes at birthday parties, baby showers, or any celebration where a sweet, pretty treat is welcome. They pair wonderfully with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream on the side. For a bakery-style presentation, place each cupcake in a decorative paper liner and arrange on a tiered stand.
Variations
- Chocolate Cupcakes: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and increase the buttermilk to ⅔ cup (160 ml).
- Lemon Cupcakes: Add 1 tbsp of lemon zest to the sugar and rub together with your fingers before creaming. Replace the vanilla in the frosting with 1 tsp lemon extract.
- Red Velvet Cupcakes: Add 1 tbsp cocoa powder and 1 tbsp red food coloring to the batter. Use a cream cheese frosting instead of buttercream.
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be kept in the refrigerator for up to 5 days; bring to room temperature before serving for the best flavor and texture. These cupcakes also freeze well: wrap unfrosted cupcakes individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature for about 1 hour before frosting or serving. Do not microwave cupcakes to reheat—they will dry out.
Frequently Asked Questions
Can I use this recipe to make a cake instead of cupcakes? Yes, pour the batter into two 8-inch round cake pans and bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. The frosting recipe will cover the top and between layers.
Why did my cupcakes sink in the middle? This usually happens if the oven door is opened too early, or if the batter is overmixed. Make sure your oven is fully preheated and avoid opening the door until the minimum baking time has passed.
Can I use margarine instead of butter? You can, but the flavor and texture will be different. Butter gives a richer taste and a better crumb. If using margarine, choose one with at least 80% fat content.
How do I get a smooth, professional-looking swirl? Use a piping bag with a large star tip, and start piping from the outside edge, working inward in a spiral. Keep your hands steady and apply even pressure. Practice makes perfect!
Can I make the frosting ahead of time? Yes, you can make the buttercream up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature, then re-whip for 1–2 minutes before using.
Why is my buttercream gritty? This happens if the powdered sugar isn’t sifted or if it wasn’t beaten long enough. Always sift the powdered sugar, and beat the frosting for at least 3 minutes until it’s completely smooth.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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