Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Line a 12-cup muffin tin with liners. Whisk 1½ cups (190 g) flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.

2. 2

   Cream ½ cup (113 g) softened unsalted butter with 1 cup (200 g) sugar until light and fluffy, 2–3 minutes. Beat in 2 room-temperature eggs one at a time, then 2 teaspoons vanilla — the mix should look smooth and creamy.

3. 3

   Add the dry ingredients in three additions, alternating with ½ cup (120 ml) whole milk in two additions, starting and ending with flour. Mix just until the batter looks even — stop as soon as you don't see dry streaks.

4. 4

   Divide among liners, filling each about ⅔ full so they dome without spilling. Bake 16–18 minutes until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs. Cool in the tin 5 minutes, then completely on a rack before frosting.

5. 5

   Beat the frosting: ½ cup softened butter, 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until fluffy. Pipe or spread onto cooled cupcakes. You want soft, fine-crumbed vanilla cupcakes with fluffy frosting — not dry domes or sunken, underbaked centers.