Mrs. Pao's Homemade Cupcakes Recipe

Make batter

At least 1 day before serving (or the morning of if timing allows), take butter and eggs out of the fridge to come to room temperature (about 30–60 minutes). Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

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

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream 8 tbs (1 stick) softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add 2 large room-temperature eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Add 2 tsp vanilla extract and 1/2 cup sour cream (or plain yogurt) and mix until combined.

With the mixer on low, add the dry ingredients in three additions, alternating with the 3 tbs whole milk: begin and end with the dry ingredients (dry–wet–dry–wet–dry). Mix just until combined after each addition; do not overmix.

Spoon the batter into the lined muffin tin, filling each cup about 2/3 full (use an ice cream scoop for consistent portions). Smooth tops gently with the back of a spoon.

Bake in the preheated oven for 17–21 minutes, rotating the pan halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Remove cupcakes from oven and let cool in the tin for 5–7 minutes. Transfer cupcakes to a wire rack to cool completely before frosting (at least 1 hour). If you need to make them a day ahead, cool completely, then store in an airtight container at room temperature for up to 24 hours.

While cupcakes bake or after they cool, make simple syrup: combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool to room temperature.

If using, brush a thin layer (1/2–1 tsp) of syrup onto the top of each cooled cupcake to add moisture and flavor. Allow syrup to absorb before frosting.

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium speed until very smooth and pale, about 2–3 minutes.

Reduce speed to low and gradually add 3.5 cups confectioners' sugar, about 1 cup at a time, scraping the bowl between additions. Once combined, add 2 tsp vanilla extract, 1/4 tsp fine salt, and 3 tbs heavy cream or milk. Increase speed to medium-high and beat for 2–3 minutes until light, fluffy, and spreadable. Add additional cream (1 tsp at a time) if too stiff, or a tablespoon more powdered sugar if too thin.

If desired, divide the buttercream into bowls and tint with optional food coloring to your preferred shade, mixing until uniform.

Once cupcakes are completely cool and simple syrup (if used) has absorbed, transfer buttercream to a piping bag fitted with your preferred tip or use an offset spatula.

Pipe or spread about 2–3 tablespoons of frosting on each cupcake. Top with sprinkles or decorations as desired.

Store finished cupcakes in an airtight container at room temperature for up to 24 hours. If you prepared cupcakes a day in advance and must refrigerate (for hot climates), chill uncovered until frosting firms, then cover loosely; bring to room temperature before serving (about 30–60 minutes).