Beginner’s Vanilla Cupcakes — makes 12

Ingredients

• 1 1/4 cups (150 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk (or 2% milk)
• 1 1/2 tsp vanilla extract

Simple buttercream frosting (optional)

• 1/2 cup (113 g) unsalted butter, softened
• 1 1/2–2 cups (180–240 g) powdered sugar, sifted
• 1–2 tbsp milk or cream
• 1/2 tsp vanilla extract
• Pinch of salt

Equipment

• 12-cup muffin tin, paper liners
• Mixing bowls, electric mixer or whisk, spatula, measuring cups/spoons

Method

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
• Add eggs one at a time, beating briefly after each. Mix in vanilla.
• Add dry ingredients and milk in three additions, beginning and ending with dry ingredients (dry–milk–dry). Mix on low until just combined—do not overmix.
• Divide batter evenly among the 12 liners (about 2/3 full each).
• Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean. Rotate pan halfway through if your oven runs hot.
• Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

Simple buttercream

• Beat softened butter until smooth.
• Gradually add powdered sugar, mixing on low. Add milk, vanilla, and a pinch of salt; beat 1–2 minutes until light and spreadable. Add more sugar for thicker frosting or more milk for thinner.
• Frost cooled cupcakes with a knife or piping bag. Decorate as desired.

Tips
• Room-temperature eggs and butter give the best texture.
• Measure flour lightly (spoon into cup and level) to avoid dense cupcakes.
• Store unfrosted cupcakes in an airtight container at room temp 2 days, or refrigerate up to 4 days (bring to room temp before serving).