Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (for optional frosting)
  • 3-4 cups powdered sugar (for optional frosting)
  • 2 teaspoons pure vanilla extract (for optional frosting)
  • 2-4 tablespoons whole milk (for optional frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients and milk, alternating between them. Begin and end with the dry mixture.
  7. Use a spoon or ice cream scoop to fill each liner about two-thirds full.
  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack.
  10. Beat softened butter with powdered sugar, vanilla, and milk until smooth and fluffy. Frost cooled cupcakes.