Description
This homemade cupcake recipe yields tender, moist cupcakes with a creamy vanilla buttercream frosting. Perfectly balanced with a soft crumb and just the right sweetness, these cupcakes are ideal for any occasion, from birthdays to casual get-togethers. The recipe is straightforward and easy to follow, making it great for bakers of all skill levels.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Frosting
- 1/2 cup unsalted butter (1 stick), softened
- 3 cups confectioners’ sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Whisk the Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light in color and fluffy in texture, which usually takes about 3-5 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk added in two parts, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can result in tougher cupcakes.
- Fill the Cupcake Liners: Evenly divide the cupcake batter among the 12 prepared paper liners, filling each about 2/3 full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make the Frosting: In a medium bowl, beat together the softened butter and confectioners’ sugar until smooth and creamy. Then beat in the milk and vanilla extract until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes have fully cooled, generously frost them with the vanilla buttercream using a knife or piping bag.
- Enjoy: Serve and savor your delicious homemade cupcakes, perfect for sharing or special treats!
Notes
- For best results, ensure butter is softened but not melted when creaming with sugar and for frosting preparation.
- Do not overmix the batter after adding flour to keep cupcakes tender and moist.
- You can store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Customize frosting by adding food coloring or different extracts (e.g., almond, lemon) as desired.
- Use room temperature eggs and milk to help the batter mix more evenly.
