CLASSIC VANILLA CUPCAKES
INGREDIENTS
For the Cupcakes:
1½ cups (190g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
½ cup (120ml) whole milk, room temperature
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For the Vanilla Buttercream:
1 cup (226g) unsalted butter, softened
3–4 cups (360–480g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt
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INSTRUCTIONS
1. Make the Cupcakes:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
4. Add eggs one at a time, beating well after each. Mix in vanilla extract.
5. Add dry ingredients in two additions, alternating with milk. Begin and end with dry ingredients.
6. Divide batter evenly into liners (fill about ⅔ full).
7. Bake for 18–20 minutes or until a toothpick comes out clean.
8. Let cool completely before frosting.
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2. Make the Buttercream:
1. Beat butter until creamy and pale (about 2 minutes).
2. Gradually add powdered sugar, 1 cup at a time.
3. Add vanilla, salt, and 2 tbsp cream. Beat until fluffy (2–3 minutes). Add more cream for smoother consistency if needed.
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3. Assemble:
Pipe frosting onto cooled cupcakes using a star or round tip.
Decorate with sprinkles or edible pearls, as shown in the image.