Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs
  • ½ cup (120 ml) whole milk
  • 2 tsp (10 ml) vanilla extract
  • 1 ½ tsp (6 g) baking powder
  • ½ tsp (2 g) salt
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar (for frosting)
  • 2 tbsp (30 ml) whole milk (for frosting)
  • 1 tsp (5 ml) vanilla extract (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the muffin pan with cupcake liners.
  2. Cream the softened butter and granulated sugar in a bowl until light and fluffy.
  3. Add eggs one at a time, mixing thoroughly after each addition, then mix in vanilla extract.
  4. Combine flour, baking powder, and salt in a separate bowl.
  5. Alternate adding the dry ingredients and whole milk to the butter mixture. Start and end with the dry ingredients, mixing just until combined.
  6. Scoop the batter into the cupcake liners, filling each about 2/3 full.
  7. Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare frosting by whipping together softened butter, powdered sugar, milk, and vanilla until fluffy.
  10. Frost cooled cupcakes using a piping bag or spatula.