Cupcake

What you'll need

• 12-cup muffin tin
• Paper liners
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Electric mixer
• Spatula or wooden spoon
• Cooling rack
• Piping bag and tips (optional)

Ingredients

For the cupcakes

• 1½ cups (190g) all-purpose flour
• 1½ tsp (6g) baking powder
• ¼ tsp (1g) salt
• ½ cup (115g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tsp (10ml) vanilla extract
• ½ cup (120ml) whole milk

For the buttercream frosting

• 1 cup (230g) unsalted butter, room temperature
• 4 cups (500g) powdered sugar
• ¼ cup (60ml) heavy cream
• 2 tsp (10ml) vanilla extract
• Pinch of salt

Instructions

1. Preheat Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 3–4 minutes.
4. Add eggs and vanilla Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill and bake Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
7. Make the frosting Beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well. Add the heavy cream, vanilla, and salt. Beat on high speed for 3–4 minutes until light and fluffy.
8. Frost Once the cupcakes are completely cool, frost them using a piping bag or a knife. Decorate with sprinkles, fruits, or other toppings as desired.