Basic Vanilla 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
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (120ml) milk (whole or 2%)
-------------------------------------------------------
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Whisk dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat butter and sugar together using an electric mixer 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 with dry ingredients: Gradually add the flour mixture to the butter mixture in 2 batches, alternating with the milk. Start and end with the flour mixture. Mix until just combined—do not overmix.
6. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-----------------------------------------------------
Optional: Simple Buttercream Frosting
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (190g) powdered sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
Beat all ingredients together until smooth and fluffy. Add food coloring or flavorings if desired.