Vanilla and Buttercream Cupcakes Recipe

Perfect basic cupcake recipe. Top with standard buttercream, and let your imagination go with additional toppings and flavors.





1 1/3 cups all-purpose flour

2 tsp baking powder

1 cup sugar

1/2 tsp salt

7 tbsp unsalted butter, softened

3 large eggs, at room temperature

2/3 cup milk

 1 tsp pure vanilla extract

For the frosting: 

2 cups confectioner's sugar

2 tsp pure vanilla extract

14 tbsp unsalted butter, softened

additional toppings (optional)



1. Preheat the oven to 350 degrees F (180 degrees C). Place flour, baking powder, sugar, salt and butter in a bowl. Mix together with your fingertips or in an electric mixer until it resembles fine bread crumbs. 

2. In another bowl, whisk the eggs, milk, and vanilla extract together until well blended. Slowly pour the egg mixture into the dry ingredients, whisking all the time. Whisk gently until smooth, being careful to not over-mix. Too much beating toughens the cakes. 

3. Place the cupcake paper liners into the holes in the cupcake pans. Carefully pour the cake mixture into the liners, filling each one only half full. Bake for about 20 minutes, until lightly colored, firm, and springy to the touch. Skewer should come out clean when inserted. Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

For the frosting:

4. Combine confectioner's sugar, vanilla extract, and butter in a bowl. Beat with an electric mixer until very light and fluffy, about 5 minutes. Add milk to mixture if it is too thick.

5. Make sure cupcakes are completely cook before frosting, or they will melt the frosting. Frost each cupcake with a spoon, spatula or piping bag. Decorate with sprinkles or other toppings.