These moist vanilla cupcakes are perfect for a birthday celebration, potluck, or gettogether. They are fluffy, light, and airy, and irresistible. Another amazing quick and easy cupcake recipe from scratch.
- 1 1/2 cups or (180g) all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup or 4oz or (113g) butter
- 1 tablespoon vegetable oil
- 1 cup or (200g) sugar
- 2 large eggs
- 1/2 cup or (120ml) whole milk
- 1 teaspoon vanilla extract
- 1/2 cup or 113g) unsalted butter, at room temperature
- 2 to 3 cups powdered sugar or confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk or heavy cream
- Pinch Salt
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Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease or line a cupcake pan with paper liners.
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Mix together flour + baking powder + salt and keep aside.
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With a stand mixer or a handheld mixer cream butter and sugar until fluffy.
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Add vanilla and then add eggs one at a time beating well after each addition.
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Add flour mixture to the egg mixture alternating with milk in two batches beginning and ending with flour. Beat until fully incorporated but do not over mix.
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Divide the batter into 12 muffin cups.
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Bake for 20-23 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean.
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Let it sit for 5 minutes in the muffin pan before placing it on the wire rack for cooling.
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Cool completely before frosting.
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Beat the butter until its soft. Reduce the speed of the hand beater to low and gradually add in 2 cups of powdered sugar until well incorporated. Taste and add more as needed.
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Add milk and vanilla extract along with salt and beat on medium speed for additional 2-3 minutes until the icing is fluffy. If the frosting is too runny, add more sugar. Alternately if it is too thick add more milk.
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Can be stored in an airtight container in the refrigerator. Whip with an electric mixer before using. I used a WILTON 2D tip for decorating.