Description
A timeless recipe for moist, fluffy vanilla cupcakes topped with a rich and velvety vanilla buttercream icing.
Ingredients
250 g all-purpose flour
250 g granulated sugar
250 g unsalted butter, softened
4 large eggs
2 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
120 ml milk
250 g unsalted butter for frosting, softened
500 g icing sugar
2 tsp vanilla extract for frosting
2-3 tbsp milk for frosting
Instructions
Step 1: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
Step 2: Cream the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to maintain a smooth emulsion.
Step 4: Mix in the vanilla extract, then sift in the flour, baking powder, and salt.
Step 5: Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients.
Step 6: Fill the cupcake liners two-thirds full and bake for 18 to 22 minutes or until a skewer comes out clean.
Step 7: For the frosting, beat the butter for 5 minutes, then gradually add icing sugar, vanilla, and milk until smooth and fluffy.
Step 8: Pipe the buttercream onto the fully cooled cupcakes and enjoy.
Notes
Ensure all ingredients are at room temperature for a smooth batter and perfect rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 540 kcal
- Sugar: 48g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
