Homemade Desserts Recipe

Preheat and prepare

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

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 1/4 tsp salt until evenly combined.

Cream butter and sugar

In a large bowl or stand mixer fitted with a paddle, beat 1/2 cup softened unsalted butter with the dry mixture or with sugar until light and slightly fluffy, about 1–2 minutes. (If using an electric mixer, start on low to avoid flour puff.)

Add eggs and vanilla

Add the 2 large eggs one at a time, beating briefly after each addition until incorporated. Mix in 1 tsp vanilla extract.

Alternate milk and flour

With the mixer on low, add about one-third of the dry flour mixture, then half of the 1/2 cup whole milk. Continue alternating and ending with the last third of dry ingredients. Scrape down the bowl and mix just until combined — do not overmix.

Portion and bake

Divide the batter evenly among the 12 prepared cups, filling each about 2/3 full. Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool

Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting (about 30–45 minutes).

Beat butter

In a large bowl, beat 1/2 cup softened unsalted butter on medium speed until smooth and creamy, about 1–2 minutes.

Add cocoa and sugar

Sift or add 3/4 cup unsweetened cocoa powder and 2 cups powdered sugar to the butter in small additions, beating on low between additions to prevent a cocoa cloud. When about half the powdered sugar is incorporated, add a pinch of 1/8 tsp salt.

Adjust texture and flavor

Add 1/2 tsp vanilla extract and 2 tablespoons milk or cream. Increase mixer to medium and beat until light and spreadable, about 1–2 minutes. If frosting is too thick, add milk 1 teaspoon at a time; if too thin, add a little more powdered sugar.

Frost cupcakes

Once cupcakes are completely cool, use an offset spatula or piping bag to frost each cupcake. Apply as much frosting as desired for each cupcake.

Garnish

If desired, top frosted cupcakes with chocolate shavings or sprinkles (1/4 cup) and/or fresh berries (1/2 cup). Serve at room temperature.