Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the vanilla buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients gradually to the wet mixture, alternating with the milk. Mix just until combined.
- Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar on low speed until combined.
- Add the milk, vanilla, and a pinch of salt. Beat on high speed for about 3 minutes until light and fluffy.
- Frost the cooled cupcakes using a piping bag or spatula.
Notes
- Use room temperature ingredients for the best texture and consistency.
- Add a pinch of salt or extra milk to balance the frosting’s sweetness.
- Store frosted cupcakes in the refrigerator and let them come to room temperature before serving.
- For decorative piping, use a large star tip and swirl from the outside inward.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 40g
- Sodium: 105mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
