Cup Cake

Classic Vanilla Cupcakes

Ingredients (Makes 12 cupcakes)

For the Cupcakes

• 1½ cups (190 g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup (120 ml) whole milk

For the Vanilla Buttercream

• 1 cup (225 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 2 tsp vanilla extract
• 2–3 tbsp milk or heavy cream
• Pinch of salt
• Sprinkles (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.

Make the Frosting

1. Beat the butter until smooth and creamy.
2. Gradually add the powdered sugar.
3. Mix in the vanilla, salt, and enough milk to achieve a light, fluffy consistency.
4. Pipe or spread the frosting onto the cooled cupcakes and decorate with sprinkles if desired.

Flavor Variations

• Chocolate: Replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder.
• Lemon: Add 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice.
• Strawberry: Fold ½ cup finely chopped fresh strawberries into the batter.
• Funfetti: Stir ¼ cup rainbow sprinkles into the batter before baking.

Tips

• Use room-temperature ingredients for a smoother batter.
• Avoid overmixing to keep the cupcakes soft and fluffy.
• Store unfrosted cupcakes in an airtight container for up to 3 days, or refrigerate frosted cupcakes for up to 5 days. Bring to room temperature before serving.