Ingredients
Scale
- 1 ½ cups cake flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- For the buttercream: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- In another bowl, whisk together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, beating well. Add heavy cream and vanilla, and mix until light and fluffy.
- Frost the cooled cupcakes with the vanilla buttercream.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to three days. For best results, let cupcakes cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg