Vanilla Cupcake

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup whole milk, room temperature

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined. Do not overmix.
6. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool: Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Optional Vanilla Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 3-4 cups powdered sugar
• 2-3 tbsp heavy cream
• 2 tsp vanilla extract

1. Cream Butter: Beat the butter on medium speed until creamy (about 2 minutes).
2. Add Sugar: Gradually add powdered sugar, one cup at a time, mixing on low speed.
3. Add Vanilla and Cream: Add vanilla extract and 2 tablespoons of cream. Beat on high speed for 3 minutes until fluffy. Add more cream if needed to reach the desired consistency.

Serve:

Frost the cooled cupcakes with the buttercream, and enjoy!