Cupcakes (1 Dozen) Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 12 paper cupcake liners or lightly grease the wells.

Combine dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, and 1/2 tsp fine salt until evenly distributed.

Cream butter and sugar

In a large bowl (or bowl of a stand mixer fitted with the paddle), beat 1/2 cup softened unsalted butter on medium speed for 30–45 seconds until smooth. Add the dry ingredient mixture and beat briefly until it resembles coarse crumbs (this step lightens texture) or alternatively cream butter with sugar if you prefer a traditional creaming method: beat butter and sugar for 2–3 minutes until pale and fluffy, then proceed with wet additions.

Add eggs and vanilla

Add 2 large eggs one at a time, beating on low speed after each addition until incorporated. Scrape down the bowl. Add 2 tsp vanilla extract and mix briefly.

Alternate milk and flour (if using crumb step)

If you used the crumb-step method above (dry ingredients added to butter), add half of the milk (1/4 cup) and beat until combined, then add half of the remaining dry mix and continue alternating, finishing with the dry ingredients. If you used the traditional creaming method, add 1/2 cup whole milk in two additions, alternating with the remaining dry ingredients, beginning and ending with the dry ingredients. Mix on low speed just until combined; batter should be smooth and slightly thick but spoonable. Do not overmix.

Fold in variations (optional)

If using mix-ins, gently fold in up to 3/4 cup blueberries, 1/2 cup chocolate chips, or 1/4 cup sprinkles using a spatula so they are evenly distributed. For berries, toss briefly in 1 tsp flour before folding to reduce sinking.

Portion and bake

Divide batter evenly among the 12 liners — about 2 to 3 tablespoons (roughly 1/4 cup) of batter per cup — filling each liner about 2/3 full. Bake in the preheated oven for 17–22 minutes, rotating the pan halfway through if your oven has hot spots. Bake until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter and the tops spring back when lightly pressed.

Cool

Remove cupcakes from oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes) before frosting. Cooling fully prevents frosting from melting.

Make butter soft enough to spread: beat 1 cup softened unsalted butter on medium speed until smooth, about 1 minute.

Gradually add 3 cups confectioners' sugar, about 1 cup at a time, beating on low speed after each addition to avoid a sugar cloud. Scrape bowl as needed.

Add 2 tsp vanilla extract, 2 tbsp heavy cream (or milk), and 1/4 tsp fine salt. Beat on medium-high speed for 2–3 minutes until light, fluffy, and spreadable. If frosting is too thick, add more cream 1 tsp at a time; if too thin, add a little more powdered sugar.

If desired, divide frosting and tint with gel food coloring and/or fold in up to 1/4 cup sprinkles for a confetti effect (note: too many sprinkles can bleed color).

Fit a piping bag with your preferred tip (large round or star) or use a small offset spatula. Spoon frosting into the bag and pipe a swirl onto each cooled cupcake, or spread frosting evenly with the spatula.

Top with remaining sprinkles or other decorations as desired.

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. If chilled, bring to room temperature before serving for best texture.