Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting for any special occasion.
# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, room temperature
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
03 - Beat softened butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Add half the flour mixture to wet ingredients, mixing until just combined. Pour in milk, then add remaining flour mixture and mix gently until just combined.
06 - Divide batter evenly among liners, filling each about two-thirds full.
07 - Bake 16–18 minutes until a toothpick inserted comes out clean. Cool in pan for 5 minutes before transferring to a wire rack.
08 - Beat butter on medium speed until creamy. Gradually add powdered sugar, then milk, vanilla, and salt; beat until light and fluffy, about 2 minutes.
09 - Once cooled completely, frost cupcakes generously using a spatula or piping bag.
