Description
These homemade cupcakes are a classic, moist, and fluffy treat perfect for any occasion. Made with simple pantry staples, they feature a tender crumb and are topped with a smooth, creamy vanilla buttercream frosting. Perfect for birthdays, celebrations, or just a delightful dessert.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter (1 stick), softened
- 3 cups confectioners’ sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Whisk the Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these together evenly to ensure the leavening agents are distributed well.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes several minutes using an electric mixer.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined to keep the batter light.
- Fill the Cupcake Liners: Evenly divide the batter among the 12 prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Make the Frosting: In a medium bowl, beat together the softened butter and confectioners’ sugar until smooth and creamy. Then beat in the milk and vanilla extract until the frosting is light and fluffy.
- Frost the Cupcakes: Allow the cupcakes to cool completely on a wire rack before frosting. Use a knife or piping bag to spread or pipe your desired amount of buttercream frosting on each cupcake.
- Enjoy: Serve and savor your freshly made cupcakes, perfect for sharing or enjoying as a sweet treat.
Notes
- Ensure butter is softened, not melted, for both the batter and frosting for optimal texture.
- Do not overmix the batter once the dry ingredients are added, to avoid dense cupcakes.
- Cool cupcakes completely before frosting to prevent the frosting from melting.
- For variations, add sprinkles, food coloring, or mix-ins like chocolate chips.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
