Cupcake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Cream Butter and Sugar

In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.

Fill Cupcake Liners

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cupcakes

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Beat Butter

In a large bowl, beat the unsalted butter with an electric mixer on medium speed until creamy and smooth.

Add Powdered Sugar

Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed and beat until fluffy.

Incorporate Vanilla and Milk

Add the vanilla extract and milk, mixing until the frosting is light and fluffy. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.

Frost the Cupcakes

Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the buttercream frosting.