Cupcakes Recipe

Preheat and prepare pans

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

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 1/2 tsp salt until evenly distributed.

Cream butter and incorporate oil

In a large mixing bowl, beat 0.113 cups (about 2 tablespoons) softened unsalted butter and 1/4 cup vegetable oil together for 30–45 seconds until combined. The small amount of butter adds flavor while oil keeps cupcakes moist.

Add eggs and vanilla

Add 2 large eggs, one at a time, beating briefly after each until incorporated. Add 1 tsp vanilla extract and mix until combined.

Alternate dry and wet ingredients

With the mixer on low, add one-third of the dry mixture, then half of 1/2 cup whole milk, then another third of the dry mixture, the remaining milk, and finally the remaining dry mixture. Mix just until combined — scrape the bowl once to ensure no streaks of flour. Do not overmix.

Fill cups and bake

Divide batter evenly among the 12 prepared muffin cups, filling each about 2/3 full (roughly 3 tablespoons batter per cup). Bake in the preheated oven for 17–21 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool

Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 45–60 minutes) before frosting.

Beat butter

Place 1/2 cup softened unsalted butter in a bowl and beat on medium speed with a mixer for 1–2 minutes until smooth and slightly paler.

Add powdered sugar and flavor

With the mixer on low, gradually add 2.5 cups powdered sugar, about 1 cup at a time, to prevent dust. Add 1 tsp vanilla extract and 1/8 tsp salt while mixing.

Adjust consistency

Add 2 tablespoons milk or heavy cream, then increase mixer speed to medium-high and beat for 1–2 minutes until light and fluffy. If frosting is too thick, add milk 1 teaspoon at a time; if too thin, add powdered sugar 1–2 tablespoons at a time.

Frost cupcakes

When cupcakes are completely cool, use a spatula or piping bag fitted with your preferred tip to frost cupcakes. Start with a swirl from the outside edge toward the center for an even, attractive top.

Immediately after frosting, decorate cupcakes with 2 tablespoons sprinkles per batch, or top each frosted cupcake with a fresh berry. Press decorations lightly so they adhere to the buttercream.