Description
Delicious and fluffy vanilla cupcakes topped with rich buttercream frosting, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unsweetened cocoa powder (for buttercream)
- 1/2 cup butter, softened (for buttercream)
- 3–4 cups powdered sugar (for buttercream)
- 2 teaspoons vanilla extract (for buttercream)
- Milk as needed (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream the softened butter and granulated sugar using a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, followed by the milk and vanilla extract.
- Combine the flour, baking powder, and salt in another bowl.
- Mix the dry ingredients into the wet ingredients on low speed until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the buttercream by beating the softened butter and unsweetened cocoa powder, then gradually add powdered sugar and adjust with milk as needed.
- Frost the cooled cupcakes with buttercream using a knife or piping bag.
Notes
Serve at room temperature. Store in an airtight container for up to 3 days or in the refrigerator for up to a week. Unfrosted cupcakes can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg