Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Edible decorations: White sugar pearls, edible glitter, fondant flowers (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 24-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 with an electric mixer until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each cupcake liner about ⅔ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the milk, vanilla extract, and salt. Beat until the frosting is smooth and creamy.
- Once the cupcakes are completely cool, frost them with the buttercream frosting. Decorate with white sugar pearls, edible glitter, and fondant flowers (optional).
Notes
For best results, use room temperature ingredients. Store frosted cupcakes in an airtight container in the refrigerator. They are best consumed within 2-3 days. You can substitute almond extract for vanilla extract for a slightly different flavor. For a dairy-free option, use plant-based butter and milk alternatives.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg