Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
Mixing the Batter
- In a large bowl, cream together the softened butter until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Baking
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Frosting
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Stir in the milk, vanilla extract, and a pinch of salt until the frosting is light and fluffy.
Assembly
- Once the cupcakes are completely cool, frost them generously using a spatula or piping bag.
Notes
Ensure butter and eggs are at room temperature for a smooth, well-emulsified batter. Do not overmix the batter; mix until just combined to keep the cupcakes tender. For best results, allow cupcakes to cool completely before frosting to prevent melting.