Print: Fluffy Vanilla Cupcakes with Buttercream

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Fluffy Vanilla Cupcakes with Buttercream

Ingredients · Serves 12 · Prep 25 min · Total 1 hr 50 min

Cupcakes
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp kosher salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup whole milk, room temperature
Buttercream
1 cup unsalted butter, softened
3 cups powdered sugar
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
1 pinch kosher salt
sprinkles, for decorating (optional)

Fluffy Vanilla Cupcakes with Buttercream

Steps

Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Whisk the flour, baking powder and salt in a small bowl.
Beat the butter and sugar in a large bowl on medium-high speed until pale and fluffy.
Beat in the eggs one at a time, then the vanilla.
On low speed, add half the flour mixture, then the milk, then the rest of the flour, mixing just until smooth after each addition.
Divide the batter evenly among the liners, filling each about two-thirds full.

Fluffy Vanilla Cupcakes with Buttercream

Steps, continued

Bake until the tops spring back when lightly pressed and a toothpick in the center comes out clean.
Cool in the pan 5 minutes, then move the cupcakes to a rack and let them cool completely before frosting, or the buttercream will melt.
For the buttercream, beat the butter until creamy, then add the powdered sugar a cup at a time on low speed. Add the vanilla, salt and 2 tablespoons cream, then beat on medium-high until light and fluffy, adding more cream if it's too stiff.
Pipe or spread the buttercream on the cooled cupcakes and finish with sprinkles.