Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 ½ tsp (6g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar (for frosting)
  • 2-4 tbsp (30-60ml) whole milk (for frosting)
  • 1 tsp (5ml) pure vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Incorporate eggs, one at a time, mixing well after each addition.
  5. Add whole milk and vanilla extract, mixing until smooth.
  6. Gradually add the dry ingredients into the wet mixture, mixing just until combined.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  9. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Beat softened butter until creamy. Gradually mix in powdered sugar and milk until desired consistency is reached. Add vanilla extract and mix well.
  11. Once cupcakes are completely cool, frost them generously with the prepared frosting.