Crafted Cupcakes Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 12 cupcake liners and set aside.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp fine salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric hand mixer), cream 1/2 cup room-temperature unsalted butter and 1 cup granulated sugar on medium-high speed for 2–3 minutes until light and fluffy and slightly pale.

Add eggs and vanilla

Reduce speed to low and add 2 large eggs one at a time, mixing briefly after each addition until incorporated. Scrape down the bowl as needed. Add 1.5 tsp pure vanilla extract and mix until combined.

Combine wet and dry

With mixer on low, add one-third of the dry flour mixture and mix until just combined. Add half the 1/2 cup (0.5 cups) warmed whole milk and mix briefly. Add another third of the dry, then the remaining milk, then the last third of dry. Mix only until just combined and no large streaks of flour remain—about 10–15 seconds total mixing. Do not overmix.

Fill and bake

Using a cookie scoop or spoon, divide batter evenly among the 12 liners, filling each about 2/3 full (roughly 3 tablespoons per cupcake). Bake in the preheated oven for 16–20 minutes, rotating the pan halfway through if your oven bakes unevenly. Cupcakes are done when the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.

Cool

Remove cupcakes from oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely (about 45–60 minutes) before frosting so the buttercream does not melt.

Beat butter

With a clean mixer bowl and paddle, beat 1 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and pale.

Add sugar gradually

Reduce speed to low and add 3 cups sifted confectioners' sugar about 1 cup at a time, mixing until incorporated and preventing a sugar cloud. Scrape down the bowl between additions.

Adjust texture and flavor

Add 2 tsp pure vanilla extract, 1/8 tsp fine salt, and 2 tbsp heavy cream. Increase mixer speed to medium-high and beat for 2–3 minutes until light, fluffy, and spreadable. If frosting is too thick, add additional 1/2 tsp increments of cream; if too thin, add a few tablespoons more sifted sugar until desired consistency.

Color (optional)

If desired, divide frosting into bowls and stir in food coloring a few drops at a time until you reach the intended shade. Mix thoroughly to avoid streaks.

Prepare piping or spreading

Fit a piping bag with your preferred tip (large star or round) or use an offset spatula. Fill the bag with frosting or scoop frosting onto a plate for spreading.

Frost cupcakes

Place cooled cupcakes on a working surface. Pipe or spread about 1 to 2 tablespoons of buttercream onto each cupcake, creating a decorative swirl if piping. If using multiple colors, pipe concentric layers or create rosettes by starting in the center and spiraling outward.

Add decorations

Immediately top the frosted cupcakes with sprinkles or edible pearls (about 1/4 cup total across 12 cupcakes) if desired so they adhere to the frosting. For a finished look, add a single large sprinkle or pearl at the center of each cupcake.

Serve or store

Serve cupcakes at room temperature. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature for 30–60 minutes before serving. If frosting softened during storage, briefly re-whip the frosting before re-decorating.