Ingredients:

For the cupcakes:

• 1 1/2 cups (190g) all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 2 tsp pure vanilla extract

• 1/2 cup (120ml) whole milk

 

For the vanilla buttercream frosting:

• 1 cup (230g) unsalted butter, softened

• 3–4 cups (360–480g) powdered sugar, sifted

• 2–3 tbsp milk or heavy cream

• 2 tsp pure vanilla extract

• A pinch of salt

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Instructions:

1. Preheat the oven:
To 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt.

3. Cream butter and sugar:
In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla:
Beat in the eggs, one at a time, then mix in the vanilla extract.

5. Combine wet and dry:
Add half the dry ingredients, then the milk, then the remaining dry ingredients. Mix just until combined.

6. Fill cupcake liners:
Divide the batter evenly among the liners (about 2/3 full).

7. Bake:
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool:
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting:

1. Beat butter:
In a large bowl, beat the butter until creamy (about 2 minutes).

2. Add sugar, vanilla, and cream:
Gradually add powdered sugar, then mix in vanilla, a pinch of salt, and enough milk to reach your desired consistency.

3. Frost cupcakes:
Once cupcakes are completely cool, frost them using a piping bag or a spatula.