Vanilla Cupcakes with Creamy Buttercream Frosting – A Classic Delight

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.

Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Bake the Cupcakes:
Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Make the Buttercream Frosting:
In a large bowl, beat the butter on medium-high speed until smooth and creamy, about 2 minutes.
Gradually add the icing sugar, 1 cup at a time, beating well after each addition. Add the milk or cream, vanilla extract, and a pinch of salt. Continue to beat on high for about 3-5 minutes until the frosting is light, fluffy, and spreadable.

Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake with the buttercream frosting. You can decorate with sprinkles, edible pearls, or your favorite cupcake toppings.

Serving and Storage Tips