Ingredients:
For Cupcakes
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup (120ml) whole milk
For Buttercream Frosting
- 1 cup (227g) unsalted butter, room temperature
- 3-4 cups (360-480g) powdered sugar
- 1-2 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
- Food coloring (optional)
Directions:
For Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among cupcake liners, filling each about 2/3rd full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes clean.
- Let the cupcakes cool completely before frosting.
For Buttercream Frosting
- In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
- Gradually add 3 cups of powdered sugar, one cup at a time, mixing on low until combined.
- Add vanilla extract, salt, and a tablespoon of cream. Beat on medium-high speed for 2-3 minutes until fluffy.
- If the frosting is too thick, add more cream (1 tablespoon at a time). If it's too thin, add more powdered sugar.
- Add food coloring and mix until fully incorporated.
- Frost the cooled cupcakes using a piping bag or knife.
- Enjoy your fluffy cupcakes with rich buttercream frosting!
