Vanilla Cupcakes with Buttercream Frosting
Soft, moist vanilla cupcakes with a tender crumb, piled high with fluffy vanilla buttercream and rainbow sprinkles. A birthday-party classic made from pantry staples.
- Prep
- 25 min
- Cook
- 22 min
- Total
- 47 min
- Serves
- 12
Room-temperature eggs and milk help the batter mix smoothly for a tender crumb. Make sure the cupcakes are completely cool before frosting, or the buttercream will melt. Stored in a covered container, they keep for 3 days.
Method
-
Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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Whisk the flour, baking powder and salt in a bowl.
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Beat the butter and sugar for , until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
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Add the flour mixture in three parts, alternating with the milk, and mix just until smooth.
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Divide the batter among the liners, filling each about two-thirds full. Bake for , until a toothpick comes out clean.
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Cool in the pan for , then move to a wire rack and cool completely.
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For the frosting, beat the butter for until creamy. Add the powdered sugar, cream, vanilla and salt and beat for more, until fluffy.
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Pipe or spread the frosting over the cooled cupcakes and top with sprinkles.
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