vanilla cupcakes
Ingredients:
For the cupcakes:
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) whole milk
For the vanilla buttercream frosting:
1/2 cup (115g) unsalted butter, softened
2 1/2 cups (310g) powdered sugar
1 tsp vanilla extract
1-2 tbsp heavy cream (or milk)
Instructions:
For the cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 of the way full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting:
Beat the softened butter with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and 1 tablespoon of heavy cream (or milk). Continue to beat until the frosting is light and fluffy. If the frosting is too thick, add more cream a teaspoon at a time until it reaches your desired consistency.
Frost the cupcakes once they are completely cool, using a piping bag or a butter knife.
Enjoy your delicious vanilla cupcakes!