Ingredients:
For the Cupcakes:
1 1/2 cups (190g) all-purpose flour
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
For the Frosting:
1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1 teaspoon vanilla extract
2 tablespoons whole milk (or more, if needed)
Instructions:
For the Cupcakes:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add dry ingredients alternately with milk: Gradually add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
Cream butter: Beat the softened butter in a large bowl until smooth.
Add powdered sugar: Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth after each addition.
Add vanilla and milk: Stir in the vanilla extract and milk, and beat until the frosting is light and fluffy. If it’s too thick, add more milk, a tablespoon at a time, until you reach your desired consistency.
Frost the cupcakes: Once the cupcakes are completely cool, frost them with the vanilla buttercream frosting using a piping bag or a spatula.
Tips:
Make sure the butter and eggs are at room temperature before you start for the best texture.
You can add sprinkles, fruit, or other toppings to make your cupcakes more festive.
If you don’t have whole milk, you can substitute it with buttermilk or a non-dairy milk of your choice.
Enjoy your homemade vanilla cupcakes!
