Dozen Cupcakes Recipe

Preheat and prep pan

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

If using optional add-ins like lemon zest or chocolate chips, measure them and have them ready. If making chocolate cupcakes, whisk cocoa powder into the dry ingredients as described below.

Combine dry ingredients

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.75 tsp fine salt until evenly combined. If making chocolate cupcakes, add 0.5 cup unsweetened cocoa powder and whisk to incorporate; reduce flour by 0.5 cup if desired to preserve texture.

Cream butter and wet fats

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat 0.5 cup softened unsalted butter and 0.25 cup vegetable oil on medium speed for about 1 minute until smooth and slightly fluffy.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Mix in 2 tsp vanilla extract.

Alternate adding dry and milk

With the mixer on low speed, 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, then another third of dry, the remaining milk, and finish with the last third of dry. Mix only until just combined after each addition to avoid overmixing. Scrape the bowl so there are no streaks of flour.

Fold in add-ins

If using chocolate chips or other mix-ins, gently fold in 0.5 cup chocolate chips by hand with a spatula so they are evenly distributed.

Portion batter into prepared liners, filling each about 2/3 full (roughly 3 tablespoons to 1/4 cup batter per cup depending on liner size). This recipe yields twelve standard cupcakes.

Bake

Bake in the preheated 350°F (175°C) oven for 17–22 minutes. Begin checking at 16 minutes: cupcakes are done when the tops are pale golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Remove the muffin tin from the oven and let cupcakes cool in the pan for 5 minutes. Transfer cupcakes to a wire rack to cool completely (about 45–60 minutes) before frosting. Frosting warm cupcakes will cause the buttercream to melt.

Beat butter

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

Add powdered sugar and cream

With the mixer on low, gradually add 4 cups confectioners' sugar, beating to combine. Add 3 tablespoons heavy cream (or whole milk), 1 tsp vanilla extract, and 1/4 tsp salt. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy. If the frosting is too stiff, add an extra teaspoon of cream at a time; if too thin, add more powdered sugar 1/4 cup at a time.

Color and transfer

If desired, add a few drops of food coloring and beat briefly to distribute. Transfer frosting to a piping bag fitted with your chosen tip, or use a knife to spread.

Once cupcakes are fully cool, pipe or spread the buttercream onto each cupcake. Decorate with sprinkles or other decorations as desired.

Store cupcakes at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days (bring to room temperature before serving). If refrigerated, keep frosted cupcakes chilled and allow 30–60 minutes at room temperature for best texture before serving.