Cupcake Ideas Recipe: Your Ultimate Guide to Irresistible Homemade Cupcakes

Delicious vanilla cupcakes with a velvety frosting, perfect for any occasion.

Scale

250 g (2 cups) all-purpose flour
200 g (1 cup) granulated sugar
113 g (1/2 cup) unsalted butter, softened
2 large eggs (about 100 g total)
240 ml (1 cup) whole milk, warmed slightly
8 g (2 tsp) baking powder
3 g (1/2 tsp) kosher salt
5 ml (1 tsp) pure vanilla extract
Frosting: 226 g (1 cup) unsalted butter, 113 g (1/2 cup) cream cheese, 480 g (4 cups) powdered sugar, 5 ml (1 tsp) vanilla, pinch of salt, 30-60 ml (2-4 tbsp) heavy cream

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Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
Whisk together the flour, baking powder, and salt in a medium bowl for 30 seconds.
Cream the butter and sugar together for 2-3 minutes until light.
Add the eggs one at a time, mixing until just combined, then stir in vanilla.
Alternate adding dry mixture and warm milk until just combined.
Divide batter among liners, filling each 2/3 full, and bake for 16-18 minutes.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For frosting, beat butter and cream cheese, add powdered sugar and heavy cream until spreadable. Frost cooled cupcakes.

To ensure even baking, use an oven thermometer to check temperature.