Cupcake de vainilla

For the Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

For the Vanilla Buttercream Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2-3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

Step-by-Step Instructions to Make Vanilla Cupcakes

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick cooking spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes. The butter and sugar mixture should be pale and creamy, which is key for soft and fluffy cupcakes.

Step 4: Add the Eggs and Vanilla Extract

Add the eggs one at a time, beating well after each addition. Once both eggs are incorporated, mix in the vanilla extract. The batter should be smooth and thick at this stage.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour, and mix gently after each addition until just combined. Be careful not to overmix the batter, as this can lead to dense cupcakes.

Step 6: Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This will ensure your cupcakes rise beautifully without overflowing.

Step 7: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden on top and spring back when lightly pressed.

Step 8: Cool the Cupcakes

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. It’s important that the cupcakes are fully cooled before frosting, or the buttercream will melt.