Ingredients
Scale
Vanilla Cupcakes
1 ½ cups (190g) all-purpose flour
1 ¼ cups (250g) granulated sugar
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
2 large eggs, room temperature
½ cup (120ml) whole milk, room temperature
2 tbsp pure vanilla extract
Vanilla Buttercream Frosting
1 cup (225g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt
Decoration
Sprinkles
Fresh berries
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time. Mix well after each addition.
- Add vanilla extract.
- Alternate adding dry ingredients and milk. Begin and end with flour mixture.
- Mix until just combined.
- Fill liners about two-thirds full.
- Bake for 18–22 minutes.
- Cool for 5 minutes in the pan.
- Transfer to a cooling rack.
- Beat frosting butter until creamy.
- Add powdered sugar gradually.
- Add cream, vanilla, and salt.
- Beat until fluffy.
- Frost cooled cupcakes.
- Decorate and serve.
Notes
Use room-temperature ingredients for the best texture.
Avoid overmixing the batter.
Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian