| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- Pinch of salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons whole milk
Instructions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
- Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
- Make the frosting: Beat the butter, confectioners’ sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute.
- Spread the frosting on the cupcakes. Decorate as desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 425 |
| Total Fat | 20 g |
| Saturated Fat | 13 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 0 g |
| Sugar | 47 g |
| Protein | 3 g |
| Cholesterol | 83 mg |
| Sodium | 160 mg |
Reviews
Yass queen great cupcakes queen gurl
I used this recipe because I was in a pinch and in need of a plain vanilla cake. (I thought I had the box stuff)
I did however swap out the butter for a 1/2 cup or vegetable oil since that’s all I had, that worked just fine. The batter did look heavy but the cupcakes fluffed up in the oven. A little dense but perfect for what I needed. I mixed in an apricot candy cut into pieces and they came out so good! I will definitely be using this recipe often! This cake would be great for a strawberry shortcake, my moms fave and just in time for Mother’s Day!!
I did however swap out the butter for a 1/2 cup or vegetable oil since that’s all I had, that worked just fine. The batter did look heavy but the cupcakes fluffed up in the oven. A little dense but perfect for what I needed. I mixed in an apricot candy cut into pieces and they came out so good! I will definitely be using this recipe often! This cake would be great for a strawberry shortcake, my moms fave and just in time for Mother’s Day!!
The frosting has a lot of sugar bits
AMAZING!!!!
Besides being basic, this cupcake is also flavorless and dry. I won’t use this recipe again.
My coworkers at doggy daycare loved these! They were gone in a flash!
It’s my go to
Followed the recipe exactly. Very heavy cupcakes. Would not make again.
best cupcakes i’ve ever made! I used oat milk instead of whole milk and they still came out perfect!
i like it