Target: 6 × 4 inches · landscape

Vanilla Cupcakes

93 min · 12 cupcakes

Ingredients

□ 1 1/2 cups (188 g) all-purpose flour

□ 1 1/2 tsp baking powder

□ 1/4 tsp fine salt

□ 1/2 cup (113 g) unsalted butter, softened

□ 3/4 cup (150 g) granulated sugar

□ 2 large eggs, at room temperature

□ 2 tsp vanilla extract

□ 1/2 cup (120 ml) whole milk, at room temperature

□ 1 cup (227 g) unsalted butter, softened, for frosting

□ 3 cups (360 g) powdered sugar

□ 2 tbsp heavy cream

□ 1 1/2 tsp vanilla extract, for frosting

□ 1/8 tsp fine salt, for frosting

1. Heat oven to 350 F and line a 12-cup tin. Whisk flour, baking powder, and salt.

2. Cream cake butter and sugar until fluffy; beat in eggs one at a time and add vanilla.

3. Mix in dry ingredients alternating with milk, stopping when combined. Divide evenly among liners.

4. Bake 17–19 minutes until centers spring back. Cool completely on a rack.

5. Whip vanilla buttercream until fluffy, then pipe or spoon it onto the cooled cupcakes.

Cook’s note: Stop mixing when the flour disappears to keep the crumb soft.