Moist and Fluffy Vanilla Cupcakes

Moist and Fluffy Vanilla Cupcakes

• 1½ cups (190g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup (180ml) whole milk (or buttermilk for extra moisture), at room temperature

• 1 cup (230g) unsalted butter, softened
• 3–4 cups (360–480g) powdered sugar, sifted
• 1–2 teaspoons pure vanilla extract
• 2–3 tablespoons heavy cream or milk
• Pinch of salt
• Optional: Gel food coloring for decorating

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).
2. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in the vanilla extract until fully combined.

1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Mix on low speed until just combined. Do not overmix—the batter should be smooth and silky.

1. Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full (use a cookie scoop or spoon for even distribution).

1. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
3. Make the Vanilla Buttercream Frosting
4. In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
5. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat until fluffy.
6. Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and spreadable. If the frosting is too thick, add more cream, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
7. Optional: Add gel food coloring to tint the frosting as desired.

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9. Assemble and Decorate
10. Once the cupcakes are completely cool, frost them using a piping bag fitted with your favorite tip or spread the frosting with a knife.
11. Add sprinkles, edible pearls, or other decorations if desired.
12.