Traditional Vanilla Cupcakes

Ingredients:

1. 1 1/2 cups all-purpose flour for the cupcakes
2. One and a half tablespoons of baking powder
3. One-fourth teaspoon of salt
4. Half a cup of softened unsalted butter
5. 3/4 cup of sugar, granulated
6. Two big, room-temperature eggs
7. Two teaspoons of pure vanilla extract
8. Half a cup of room temperature whole milk
9. For the frosting made with vanilla buttercream:
10. Half a cup of softened unsalted butter
11. Two cups of powdered sugar
12. One teaspoon of vanilla essence, pure
13. For the required consistency, add one or two teaspoons of heavy cream or milk.
14. A pinch of salt

Directions:

1. Get the oven ready:

• Set the oven temperature to 175°C (350°F).
• Use cupcake liners to line a 12-cup muffin pan.

2. Combine the dry components:

• Mix the flour, baking powder, and salt in a medium-sized bowl. Put aside.

3. Cream the sugar and butter together:

• Cream the sugar and softened butter in a large basin on medium speed with an electric mixer until light and fluffy, about 3 minutes.

4. Include the vanilla and eggs:

• One by one, add the eggs, thoroughly mixing each time.
• Add the vanilla extract and beat.

5. Mix the Dry and Wet Ingredients Together:

• Add half of the flour mixture to the butter mixture while the mixer is running on low speed. Then, add the milk.
• Mix in the remaining flour mixture until just incorporated. Take care not to mix too much.

6. Fill theliners for the cupcakes:

• Pour batter into cupcake liners, filling them about two thirds of the way to the top.

7. Put together the cupcakes:

• A toothpick put into the center of a cupcake should come out clean after 18 to 20 minutes of baking in a preheated oven.
• After five minutes of cooling in the pan, move the cupcakes to a wire rack to finish cooling.

8. Get the frosting for vanilla buttercream ready:

• Beat the softened butter on medium speed in a mixing bowl until it becomes smooth.
• Add the powdered sugar gradually and mix on low speed until it’s blended.
• One spoonful at a time, add the milk or heavy cream, vanilla extract, and a bit of salt until the frosting achieves the consistency you want.

9. Apply icing to the cupcakes:

• Use a spatula or a piping bag to top the cupcakes with the buttercream after they are fully cool.

10. Present and Savor!