Cup Cake

Here’s a classic Vanilla Cupcake Recipe that’s simple, fluffy, and delicious:

🎂 Vanilla Cupcakes

Ingredients (Makes 12 cupcakes):

For the cupcakes:

• 1½ cups (190g) all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup (120ml) whole milk

• Optional: 2 tbsp sour cream or yogurt for extra moisture

For the frosting (Buttercream):

• 1 cup (230g) unsalted butter, softened

• 3–4 cups (360–480g) powdered sugar

• 2–3 tbsp milk or heavy cream

• 1½ tsp vanilla extract

• A pinch of salt

• Food coloring or sprinkles (optional)

Instructions:

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

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream butter and sugar: In another large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla: Mix in eggs one at a time, then add the vanilla extract.

5. Combine with milk: Add the dry ingredients in 2 parts, alternating with the milk (and sour cream/yogurt if using). Mix until just combined—don’t overmix.

6. Fill liners: Spoon batter into cupcake liners about ⅔ full.

7. Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting:

1. Beat butter until creamy.

2. Gradually add powdered sugar, mixing well.

3. Add vanilla, salt, and milk 1 tablespoon at a time until smooth and fluffy.

4. Add food coloring if desired.

5. Pipe or spread onto cooled cupcakes.