Vanilla Cupcakes with Vanilla and Ginger Infused Frosting

These vanilla cupcakes are everything but vanilla.  I mean they are vanilla flavored…but they aren’t boring.  Sometimes you just need a great classic cupcake recipe, and this is exactly what that is.  A vanilla cupcake, made from scratch and with ingredients you probably already have on hand.  If you can make cupcakes from a box mix, then you can make these.  And the vanilla and ginger infused frosting is made using a special ingredient.  These cupcakes are perfect for any celebration…or for Monday’s.  Because Monday’s need cupcakes!  

The other day I needed to whip up a quick batch of cupcakes to bring to a lunch party for my friend Michelle, and I figured vanilla cupcakes with vanilla frosting would be perfect for our little group!  And they were.  Plus these cupcakes were so easy to make, and the recipe only makes a dozen.  Exactly one dozen.  But you could easily double this recipe (or triple or quadruple if you are cupcake crazy like me) if you need more.

Part of the reason why I wanted to make these vanilla cupcakes with vanilla frosting, is because I was talking to Kate (one of the owners of Vain Extracts) the other day, and we were talking about their Vain Indonesian Vanilla Extracted in Ginger Spirits, because I had used it to make THESE and THESE.  Kate and I were discussing what types of recipes would really highlight the flavor of their ginger infused vanilla extract, and frosting was brought up.  I am all for frosting, so off to the kitchen I went!!

I doubled up using the vanilla extract infused with ginger, by adding the extract to these cupcakes AND to the frosting.  One of my friends that had one of these cupcakes said it was literally the best frosting she had ever had!  Gotta be the Vain Extract yo!

You can make this recipe using any vanilla extract, but it’s definitely worth buying extract from Vain next time your stock is running low.  You can tell the difference…trust me.  Ok.  Let’s go make some cupcakes!

Vanilla Cupcakes with Vanilla and Ginger Infused Frosting

Print Recipe
Serves: 12 Cooking Time: 20-25 minutes


  • 4 tablespoons unsalted butter, room temperature
  • 3/4 cup white granulated sugar
  • 1/8 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • pinch of salt
  • 1/2 cup milk (I used whole milk)
  • 1 egg, room temperature
  • 1-1/2 tablespoons vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits)
  • 3/4 cup unsalted butter, room temperature
  • 1-1/2 cups powdered sugar
  • 1-1/2 tablespoons milk (I used whole milk)
  • 1/2 tablespoon vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits)





Preheat over to 325-degrees. Line a cupcake tin with 12 cupcake liners and set aside.


In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and sugar and beat on medium-high speed until fluffy and creamy. Scrape down the sides of the bowl and change the mixer speed to low. Add the nutmeg, flour, salt and baking powder to the mixer and mix until the ingredients resemble sand. With the mixer on low, slowly add 1/4 cup of the milk to the mixer. Mix until ingredients are incorporated.


In a small bowl, whisk the egg together with the remaining 1/4 cup of milk and the vanilla extract. Slowly add the egg-milk mixture into the batter and mix until combined. Mix on medium speed for an additional 30-seconds.


Spoon batter into prepared cupcake tin, filling the cupcake liners only half way full of batter. The cupcakes rise significantly in the oven when they bake.


Bake cupcakes in 325-degree oven for 20-25 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.


Remove cupcakes from the oven and let set on the counter for 5-minutes. Once cupcakes are cool enough to handle, transfer the cupcakes to a wire rack to finish cooling.




In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter on medium-high speed for 1-minute. Reduce the speed of the mixer to low, and slowly add a half cup of the powdered sugar to the mixer. Beat sugar for a few seconds before adding another half cup of powdered sugar. Beat until combined and add the last half cup of sugar to the mixer. Scrape down the sides of the bowl as needed. Mix until combined and then increase the mixer speed to medium and beat the mixture for 3-minutes.


Change the mixer to low speed and add the milk and vanilla extract to the mixture. Mix until combined and then increase mixer speed to medium-high and beat until frosting is fluffy (approximately 4-minutes).


Frost cooled cupcakes by using a pastry bag with pastry tip, or use a knife to spread frosting on top of the cupcakes.


Store frosted cupcakes in an airtight container, at room temperature.

I know it looks like I didn’t fill them up enough, but they rise a lot when they bake up!


Slather on some frosting and you got yourself a plate of vanilla goodness!  The ginger infused vanilla extract gave the cupcakes and frosting a depth of flavor, but definitely not overpowering.  If you LOVE ginger, you could add ground ginger to the cupcake batter, and the frosting, to really amp up that ginger flavor 🙂

Step away from the box mix and tubs of frosting…this recipe is EASY.  Pin this recipe for later, when you need to whip up a batch of yummy cupcakes!

What’s your favorite kind of cupcake?  I think now that we have the basics under our belt, I am ready to get a little crazy with my cupcake flavors.  Leave me your ideas below!



If you would like to buy the Vain vanilla extract I used in this recipe click HERE.



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PS….I have linked this recipe up to the MEAL PLAN MONDAY link party!  Click the link to check out the party 🙂

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  • Reply
    Lindsay | With Salt and Pepper
    May 15, 2017 at 6:10 AM

    YUM!!!!! Send some over!!!

    • Reply
      May 15, 2017 at 2:55 PM

      I’m on my way!!!! Hehehe XOXO 🙂 Happy Monday girlfriend!

  • Reply
    Kelsie | the itsy-bitsy kitchen
    May 15, 2017 at 7:41 AM

    LoveloveLOVE ginger! Adding it to frosting sounds totally delicious. Have a great week, Kelly!

    • Reply
      May 15, 2017 at 2:56 PM

      Thank you Kelsie! Who says ginger only has to make an appearance in fall and winter?? Not me! Hehehe. XOXO

  • Reply
    Maria Doss
    May 15, 2017 at 12:07 PM

    Love the nutmeg and ginger combo – yummmmm!

    • Reply
      May 15, 2017 at 2:56 PM

      Thank you Maria! it was such a yummy combo! XOXO 🙂

  • Reply
    heather (delicious not gorgeous)
    May 16, 2017 at 12:10 PM

    ooh these sound like they’d have such a nice hint of ginger! that frosting looks so dreamy and creamy 😍

    • Reply
      May 16, 2017 at 5:01 PM

      Aww thanks Heather! XOXOXOX 🙂

  • Reply
    Kim | The Baking ChocolaTess
    May 16, 2017 at 8:07 PM

    Love everything about this cupcake Kelly!! <3 Pinning!!

    • Reply
      May 17, 2017 at 3:58 PM

      Awww thanks Kim!! XOXO 🙂

  • Reply
    Love In My Oven
    May 16, 2017 at 8:16 PM

    These speak to me. I’m a bit of a ginger “nut”. Mondays tooootally need cupcakes!! I love that your recipe only makes 12. It’s the perfect amount. There’s 4 in my family….so 3 each…sounds about right 😉

    • Reply
      May 17, 2017 at 3:59 PM

      I totally love Ginger too! And I totally dig that this recipe only makes a dozen. Sometimes you don’t want (well need—I always want) three dozen cupcakes hanging around the house hahaha 🙂

  • Reply
    May 18, 2017 at 4:16 AM

    “Ginger Infused Frosting.” Oh yes please Kelly! Another awesome recipe.

    • Reply
      May 18, 2017 at 2:43 PM

      Thanks Deano! You are so sweet 🙂 XOXO

  • Reply
    Agness of Run Agness Run
    May 21, 2017 at 9:05 AM

    This detailed recipe makes cooking so much enjoyable, Kelly! Palatable cupcakes!

    • Reply
      May 22, 2017 at 7:53 AM

      Awww thanks Agnes!! That means a lot to me 🙂 Have a great week my dear 🙂 XOXO

    • Reply
      May 22, 2017 at 7:54 AM

      Sorry Agness….it autocorrected your name in my first comment 😉

  • Reply
    Mayuri Patel
    May 21, 2017 at 12:46 PM

    vanilla and ginger is an interesting combination.

    • Reply
      May 22, 2017 at 8:04 AM

      It has a very slight ginger flavor…mostly vanilla. I love spice so I just can’t help myself hehehe 🙂

  • Reply
    May 25, 2017 at 9:15 AM

    I love cup cakes.

  • Reply
    July 5, 2017 at 11:48 AM

    Hi Kelly! These looks so yummy! My daughter was making these and she just noticed that it doesn’t say how much flour to use. Just in case you see this soon, we’ll hold off a bit but then maybe we’ll just experiment. 🙂 You are like the go-to site for all our treats!!

    • Reply
      July 5, 2017 at 4:06 PM

      Hi Christy!! I’m so sorry!! I can’t believe I forgot to add the flour measurement in the recipe! It’s 1 cup and I just updated it. Thanks so much for letting me know!! I am actually getting ready to make these cupcakes for my nieces birthday party in two weeks. Hopefully these worked out for you. Sorry I wasn’t super quick to respond….I just got home from work 🙂 XOXO And you just made my day by telling me I am your go-to site for treats! Actually you made my week 🙂

      • Reply
        July 5, 2017 at 6:28 PM

        Thank you Kelly! We guessed a little high but they were still pretty yummy. Now we have a good excuse to make them again! 🙂 I figured you were at work and that was actually a happy thought since you like your job.
        My husband really likes box mixes and I like to make homemade treats so I go to your site and if I say it’s on Kelly’s site, then he’s ok with it. LOL
        Thanks so much for getting back to me!

        • Reply
          July 7, 2017 at 6:49 AM

          Hi Christy! Thanks for being so sweet!! I felt so bad leaving you hanging on the flour measurement 🙁 But hopefully you make them again and let me know what you think! I love that your husband likes the treats you make from the blog 🙂 Makes me so happy!! Thanks again for your sweet comments!! Have a great weekend! XOXO

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