Fresh Milled Vanilla Cupcakes with Buttercream Icing
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Finding time to mill fresh grains may seem daunting, but the unique taste you’ll unlock makes it worth the little extra effort. These moist cupcakes offer a fresh twist on a classic treat, promising a texture and flavor that feels like a tiny gourmet celebration in every bite. The vanilla note is clean and comforting, wrapped in a luscious, creamy, vanilla buttercream icing that’s just right—not too sweet, but perfectly satisfying. Plus, making your own flour from fresh grains can feel like a magical way to upgrade your baking game without a ton of extra effort. These fresh milled, classic vanilla cupcakes have a subtle nutty flavor and a lovely, tender crumb that’s genuinely irresistible.
Wanting to try out more fresh milled sweet treats? Try our Strawberry Mousse Tart, Summer Berry Bundt Cake, or Lemon Blueberry Cake.
What Makes This Recipe Great
Fresh Milled Flour Brings Unique Flavor.
Using freshly milled flour means you get that hint of natural sweetness and a nuttier flavor that regular store-bought flour can’t quite match. This adds a special touch to your cupcakes, making them truly one-of-a-kind. That means your vanilla cupcakes have depth—nutty, warm, and subtly sweet, even before you add vanilla or sweeteners. The flavor is fuller and more satisfying.
Perfect Vanilla Balance.
The recipe nails the balance of vanilla—it’s enough to brighten the cupcake without overshadowing the fresh flour taste. The gentle vanilla aroma invites you in, creating a warm, welcoming experience with every bite.
Light yet Rich Buttercream Icing.
The buttercream here is silky smooth and rich without being overly heavy or sugary. It adds just enough buttery decadence to pair perfectly with the tender vanilla cupcake, creating a delightful texture contrast.
Overview of Core Ingredients and Substitutions
Fresh Milled Flour
The natural oils and fiber from the whole grain give your homemade vanilla cupcakes a moist, tender crumb without feeling overly delicate or spongy. They hold together beautifully but still melt in your mouth. Using all-purpose flour is also an option, but you will not get the same depth of flavor or the health benefits of using freshly milled.
Sugar
Granulated sugar or maple sugar is used to give the cupcakes sweetness, but you could substitute with coconut sugar for a deeper, slightly caramel note. Brown sugar could be an alternative as well, providing added moisture and richness.
Eggs
Eggs provide structure and moisture in the cupcakes and help with that tender crumb.
Vanilla Extract
Pure vanilla extract enhances the flavor beautifully with its warm, familiar aroma. If you don’t have vanilla extract on hand, vanilla bean paste or even a splash of almond extract can bring a lovely twist.
Powdered Sugar (for Buttercream)
Powdered sugar is essential to achieve a smooth, creamy buttercream texture.
Tips for Success
#1 Use fresh, room temperature butter for the buttercream.
Softened butter emulsifies better with powdered sugar, resulting in a silky smooth, luscious icing without any graininess. If your butter is too cold, the frosting might turn out lumpy or difficult to spread nicely.
#2 Mill your grains just before baking.
Freshly milled flour retains more flavor and nutrients, making a noticeable difference in the cupcake’s taste. Milling too far in advance can lead to a loss in the flour’s special qualities, so try to time it close to when you bake.
#3 Don’t overmix the batter.
For best results, once you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to denser cupcakes, and we’re aiming for light, tender cupcakes here.
#4 Use an ice cream scoop for the batter
Use a 2 tablespoon ice cream or cookie scoop to more evenly measure the cupcake batter into the pan.
#5 Cool cupcakes completely before icing.
Applying buttercream to warm cupcakes can cause the icing to melt and slide off. Waiting for the cupcakes to cool fully also allows you to spread the frosting more smoothly and evenly.
#6 Experiment with vanilla intensity.
If you love a rich vanilla flavor, you can increase the vanilla extract slightly or add a small amount of vanilla bean seeds. Just remember, a little goes a long way so adjust to your taste.
Equipment:
Mixing Bowls
Electric Mixer or Whisk
Cupcake Liners
Muffin Tin
Cooling Rack
Grain Mill
How to Make Fresh Milled Vanilla Cupcakes with Buttercream Icing
Ingredients
Cupcakes:
2 ½ cups fresh milled soft white wheat, finely milled & sifted 300 grams
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups maple sugar or sugar 255 grams
3 eggs
1 teaspoon vanilla
¾ cup buttermilk 185 grams
½ cup softened butter 115 grams
¼ cup avocado oil or olive oil 45 grams
¼ cup plain greek yogurt 60 grams
Icing:
4 cups powdered sugar 400 grams
2/3 cup room temperature butter 150 grams
3-4 tablespoons whole milk or heavy cream
1 ½ teaspoons vanilla
Directions
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, cream together butter, oil, and sugar with the paddle attachment.
- Add in eggs, vanilla, and yogurt.
- Beat on medium speed until lighter in color and fluffy, about 2-3 minutes.
- After you mill your flour, pour it through a sifter and sift until most of the bran is left behind (you should have 2 ½ cups after the flour is sifted).
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
- Working in batches, add ⅓ of the flour mixture into the wet ingredients, then half of the buttermilk, mixing on low speed between each addition. Repeat, and end with adding in the rest of the dry ingredients.
- Line a cupcake pan with liners, and fill each one with the cupcake batter about halfway. Be careful not to fill them too much, or they will overflow while baking.
- Bake for 18-22 minutes, until a toothpick inserted in the middle comes out clean.
- While the cupcakes are baking, prepare the icing.
- In a large bowl, beat the butter until it is creamed.
- Add in half of the powdered sugar, along with the vanilla and half of the milk.
- Add in the rest of the powdered sugar and beat on high speed until fluffy.
- Add in remaining milk if needed to reach desired consistency.
- Use a piping tip to frost the cooled cupcakes or spread the icing on with a knife.
Recipe Variations
Gluten-Free Version
Swap the fresh milled flour for a gluten-free baking blend and follow the same method. Texture may vary slightly but the flavor remains delightful.
Add Citrus Zest
Add a teaspoon of fresh lemon or orange zest to the batter for a bright, fresh twist that pairs beautifully with the vanilla.
Chocolate Buttercream Icing
Replace vanilla in the buttercream with cocoa powder for a rich chocolate icing that contrasts nicely with the fluffy cupcakes.
Strawberry Buttercream Try adding crushed strawberries into your icing for a fresh, fruity note that adds more flavor to your cupcakes.
Cream Cheese Icing Cream 1/2 cup of butter with 8 ounces of cream cheese for a tangy, yet subtly sweet cream cheese icing.
Mini Cupcakes
Make smaller cupcakes for bite-sized treats perfect for parties or sampling a few flavors.
Flavor Infused Buttercream
Try infusing your buttercream with lavender or coffee for an even more decadent dessert.
Flavor Boosters
Use Brown Butter
Brown the butter before adding it to your batter to deepen the nutty flavor and add a caramel-like aroma that enhances the fresh milled flour.
Add a Pinch of Salt
Just a tiny sprinkle of flaky sea salt on top of the buttercream can highlight the sweetness and balance flavors beautifully.
Vanilla Bean Seeds
Using the seeds from a vanilla bean pod instead of extract adds a delightful texture and a more intense, natural vanilla flavor.
Incorporate Toasted Nuts
Fold in finely chopped toasted almonds or pecans into the batter for added crunch and complementary nuttiness.
What To Serve With Fresh Milled Cupcakes
Warm Tea
A fragrant cup of chamomile or Earl Grey tea complements the gentle vanilla and buttery notes without overpowering.
Fresh Berries
Bright, juicy berries like raspberries or blueberries add a refreshing contrast to the sweet, creamy cupcake.
Cold Milk
Sometimes classic is best—a glass of cold milk brings out the cupcake’s flavors and adds a nostalgic, comforting touch.
Troubleshooting Common Problems with this Recipe
Cupcakes Are Dense
If your cupcakes turn out too dense, it might be from overmixing the batter or using too much flour. Be gentle when combining ingredients and measure your flour carefully.
Buttercream Is Too Runny
Runny buttercream usually means the butter is too warm or there’s too much liquid. Chill the frosting for a bit, or add a little more powdered sugar to firm it up.
Cupcakes Fall Flat
Ensure your leavening agents (baking powder or soda) are fresh and properly measured—old or excessive leavening can cause deflation. Also, avoid opening the oven door too early during baking.
Icing Is Grainy
This can happen if the butter wasn’t sufficiently softened before mixing or if the powdered sugar wasn’t sifted. Use room temperature butter and sift the sugar to ensure a smooth finish.
Cupcakes Stick to Liners
Try using high-quality liners or grease the pan lightly before placing liners. Also make sure the cupcakes cool completely before removing liners to avoid tearing.
Freezing & Storing Leftovers
Freezing:
Allow cupcakes to cool completely before freezing. Store them in an airtight container or freezer-safe bag with parchment paper between layers. Ideally, freeze with icing separate or add a light spread of buttercream before freezing. Cupcakes keep well for up to 2 months. Thaw at room temperature before serving.
Storing:
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days but bring them back to room temperature before eating for best texture and flavor.
Ways to Use Leftovers
Cupcake Trifle
Layer leftover cupcakes with whipped cream, fresh berries, and a drizzle of honey or fruit syrup for a quick and elegant dessert.
Ice Cream Topping
Crumble cupcakes over your favorite ice cream for texture and flavor bursts.
Cupcake Crust
Pulse leftover cupcakes into crumbs and use as a crust base for cheesecake or bars.
Milkshake Mix-In
Blend cupcakes with ice cream and milk for an indulgent milkshake treat.
Extra FAQs
Can I use different types of fresh milled grains?
Absolutely. Einkorn or kamut can be milled fresh for cupcakes, but keep in mind each grain has a slightly different flavor and texture.
Is it necessary to sift the fresh milled flour?
Yes, sifting helps remove any larger bran or husk pieces that may be in the fresh milled flour, leading to a lighter cupcake texture.
Can I color the buttercream?
Yes, natural food coloring or extracts can be added to customize your buttercream without affecting flavor.
Fresh Milled Vanilla Cupcakes with Buttercream Icing
Ingredients
Cupcakes:
- 2 ½ cups fresh milled soft white wheat flour finely milled & sifted (300 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups maple sugar or sugar 255 grams
- 3 eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk 185 grams
- ½ cup softened butter 115 grams
- ¼ cup avocado oil or olive oil 45 grams
- ¼ cup plain greek yogurt 60 grams
Icing:
- 4 cups powdered sugar 400 grams
- 2/3 cup room temperature butter 150 grams
- 3-4 tablespoons whole milk or heavy cream
- 1 ½ teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, cream together butter, oil, and sugar with the paddle attachment.
- Add in eggs, vanilla, and yogurt.
- Beat on medium speed until lighter in color and fluffy, about 2-3 minutes.
- After you mill your flour, pour it through a sifter and sift until most of the bran is left behind (you should have 2 ½ cups after the flour is sifted).
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
- Working in batches, add ⅓ of the flour mixture into the wet ingredients, then half of the buttermilk, mixing on low speed between each addition. Repeat, and end with adding in the rest of the dry ingredients.
- Line a cupcake pan with liners, and fill each one with the cupcake batter about halfway. Be careful not to fill them too much, or they will overflow while baking.
- Bake for 18-22 minutes, until a toothpick inserted in the middle comes out clean.
- While the cupcakes are baking, prepare the icing.
- In a large bowl, beat the butter until it is creamed.
- Add in half of the powdered sugar, along with the vanilla and half of the milk.
- Add in the rest of the powdered sugar and beat on high speed until fluffy.
- Add in remaining milk if needed to reach desired consistency.
- Use a piping tip to frost the cooled cupcakes or spread the icing on with a knife.
