Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- In a large bowl, beat the softened butter with an electric mixer on medium-high speed until smooth and creamy.1 cup unsalted butter
- Gradually add the sifted confectioners' sugar, about one cup at a time, mixing on low speed until each addition is incorporated. The mixture will become thick.3 cups confectioners' sugar
- Add the milk or heavy cream and vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is light, fluffy, and smooth, about 3-5 minutes. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it's too thin, add a little more confectioners' sugar.¼ cup milk or heavy cream, 1 teaspoon vanilla extract, 3 cups confectioners' sugar
- If you’re using food coloring, add it now in small amounts until you achieve your desired shade.Food coloring
- Once the cupcakes are completely cool, frost them generously using a piping bag with a star tip, a spatula, or a simple butter knife.
- Add sprinkles, edible glitter, or other festive decorations as desired.sprinkles
Notes
Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. To thaw, unwrap them and let them come to room temperature overnight or for several hours.
