Pac's Homemade Cupcakes Recipe

Prep

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

Whisk together dry ingredients in a medium bowl: 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp salt. Set aside.

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

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl.

Mix in 2 tsp vanilla extract.

With the mixer on low, add the dry ingredients in three additions alternating with the milk: add one-third of the dry mix, then half of the 3/4 cup milk, then another third of the dry mix, the remaining milk, and finish with the last third of dry mix. Mix just until combined; do not overmix (20–30 seconds after last addition). Batter should be smooth and slightly thick.

Using an ice cream scoop or two spoons, fill each cupcake liner about 2/3 full (roughly 3 tablespoons of batter per cup). This recipe yields about 12 regular cupcakes.

Bake in the preheated oven for 17–21 minutes, rotating the pan once halfway through baking for even browning. Cupcakes are done when they are golden on top and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

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

Make sure the 1 cup softened unsalted butter is at room temperature (soft but not melted). Place butter in a large mixing bowl and beat on medium speed until pale and fluffy, about 2–3 minutes.

Reduce speed to low and gradually add 3 cups confectioners' sugar, about 1 cup at a time, to avoid a sugar cloud. Scrape the bowl as needed.

Add 1 tsp vanilla extract, 2 tbs heavy cream (or whole milk), and 1/4 tsp salt. Increase mixer speed to medium-high and beat for 1–2 minutes until light and fluffy. If the frosting is too stiff, add additional 1 tsp of cream at a time until spreadable. If too thin, add 2–4 tablespoons more powdered sugar.

Taste and adjust: add a pinch more salt if overly sweet, or another 1/2 tsp vanilla for stronger flavor.

Transfer frosting to a piping bag fitted with desired tip or use an offset spatula to ice the cooled cupcakes. Pipe or spread about 2 tablespoons of frosting per cupcake, or adjust for larger swirls.

If using optional fresh berries or sliced fruit, wash and dry them thoroughly. Quarter larger berries or slice fruit so pieces are bite-size for topping.

Top each frosted cupcake with sprinkles (about 1/4 teaspoon each) and/or a few pieces of fresh berry as desired.

Store completed cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring to room temperature 20–30 minutes before serving for best texture. If storing with delicate toppings (sprinkles or fruit), add them just before serving.