Cupcakes Recipe

Prepare

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

Dry ingredients

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

Cream butter and sugar

In a large mixing bowl (or stand mixer fitted with the paddle), beat 1 cup (1 stick) softened unsalted butter and 1 cup granulated sugar on medium speed for 2–3 minutes, until light and fluffy and the mixture has increased slightly in volume.

Add eggs and vanilla

Add the 2 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl. Add 2 tsp vanilla extract and mix just to combine.

Alternate dry and wet

With the mixer on low, add the dry ingredients in three additions, alternating with the 1 cup whole milk: begin with one-third of the dry mix, then half the milk, another third dry, the remaining milk, and finish with the last third dry. Mix each addition just until combined; avoid overmixing to keep cupcakes tender.

Portion batter

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full (use an ice cream scoop or two spoons for even portions).

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through for even browning. Cupcakes are done when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool

Remove the pan from the oven and let cupcakes cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting (about 45–60 minutes). Cooling completely prevents the frosting from melting.

Beat butter

With a handheld mixer or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and slightly pale.

Add powdered sugar

Reduce speed to low and add 3 cups powdered sugar, about 1 cup at a time, to avoid a powdered-sugar cloud. After each addition, mix until the sugar is incorporated.

Flavor and adjust texture

Add 1 tsp vanilla extract, a pinch of salt, and 2 tablespoons heavy cream (or milk). Increase mixer speed to medium-high and beat for 2–3 minutes until the frosting is light, fluffy, and spreadable. If frosting is too thick, add up to 1 additional tablespoon of cream; if too thin, add 2–4 tablespoons more powdered sugar.

Color (optional)

If using food coloring, add a few drops and mix until evenly colored. Start with a small amount—gel colors are concentrated—then add more to reach desired shade.

Frost the cupcakes

Transfer frosting to a piping bag fitted with your preferred tip or use an offset spatula. Pipe or spread the buttercream onto cooled cupcakes in swirls or smooth finishes. Decorate with sprinkles or a fresh berry if desired.

Sprinkles: Immediately after frosting, sprinkle 2 tablespoons of sprinkles over the cupcakes so they adhere to the buttercream. Fresh berries: Top each frosted cupcake with a berry if using; add berries just before serving to prevent moisture from softening the frosting.

Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate and bring to room temperature before serving (about 30 minutes). Unfrosted cupcakes freeze well for up to 2 months; thaw at room temperature and then frost.