Ingrédients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, and milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, alternating with the milk, and beat until smooth and fluffy. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them with the vanilla frosting. Decorate as desired.
Notes
For extra flavor, you can add sprinkles to the batter or the frosting. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best enjoyed the same day.