Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, at room temperature
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • 2-3 tablespoons heavy cream (or milk) (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together softened butter and sugar with an electric mixer until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fill each cupcake liner about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. While cupcakes cool, make the vanilla buttercream frosting (if using). Cream butter until light and fluffy. Gradually add powdered sugar, alternating with heavy cream (or milk), until desired consistency is reached. Stir in vanilla extract and salt.
  10. Once the cupcakes are completely cool, frost them with the vanilla buttercream frosting. Decorate as desired!