Cupcake Recipe

Prepare

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly grease the inside of the liners or the tin with vegetable oil or nonstick spray.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, and 0.5 tsp salt until evenly combined.

Cream butter and sugar

In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, beat 0.5 cup softened unsalted butter on medium speed for about 1 minute until smooth. Add the dry mixture and beat briefly to incorporate, then add 2 eggs one at a time, beating 20–30 seconds after each until combined.

Alternate milk and flour

With the mixer on low, add half of the 0.5 cup milk and 1 tsp vanilla extract, mixing just until incorporated. Add the remaining dry ingredients and then the remaining milk, mixing until the batter is smooth and uniform. Scrape down the bowl as needed. The batter should be medium-thick and scoopable; do not overmix.

Fill cups

Use an ice cream scoop or two spoons to divide the batter evenly among the 12 prepared liners, filling each about two-thirds full (roughly 2 to 3 tablespoons batter per cup).

Bake

Bake in the preheated 350°F (175°C) oven for 16–20 minutes, or until the cupcake tops are lightly golden and a toothpick inserted into the center of a cupcake comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven has hot spots.

Cool

Remove the pan from the oven and let cupcakes cool in the tin for 5 minutes. Transfer cupcakes to a wire rack and cool completely (about 30–45 minutes) before frosting to avoid melting the buttercream.

Beat butter

While cupcakes cool, place 0.75 cup softened unsalted butter in a mixing bowl and beat on medium speed until creamy, about 1–2 minutes.

Add sugar

Gradually add 2.5 cups powdered sugar, about 1 cup at a time, mixing on low speed after each addition to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until smooth.

Adjust texture and flavor

Add 1 tsp vanilla extract, 2 tbsp heavy cream (or milk), and 0.25 tsp salt. Beat on medium-high for 1–2 minutes until the frosting is light and fluffy. If frosting is too thick, add more cream 1 tsp at a time; if too thin, add a tablespoon of powdered sugar.

Frost cupcakes

Transfer buttercream to a piping bag fitted with your preferred tip or use an offset spatula. Pipe or spread frosting onto fully cooled cupcakes. Decorate with sprinkles or other decorations immediately if desired.

Serve cupcakes at room temperature. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes keep in an airtight container in the refrigerator for up to 5 days — bring to room temperature for 20–30 minutes before serving. For longer storage, freeze unfrosted or frosted cupcakes (well wrapped) for up to 2 months; thaw overnight in the refrigerator then come to room temperature before serving.