Classic Vanilla Cupcakes with Vanilla Buttercream
 
 
Yield: 16 cupcakes
Ingredients
for the cupcakes
  • ⅓ cup butter, room temperature
  • 1½ cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk, any fat percentage you prefer
for the frosting
  • 1 cup unsalted butter (2 sticks), room temperature
  • 2½ cups powdered sugar
  • ½ teaspoon vanilla extract
Directions
for the cupcakes
  1. Preheat oven to 350 degrees F. Line 2 cupcake pans with cupcake liners so you have enough for 16 cupcakes.
  2. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined with a whisk attachment, scraping down the sides as needed.
  3. In a medium bowl, sift together the flour, baking powder and salt. Add to the large bowl and beat on low with the whisk attachment until just combined. Add the milk and beat with the whisk attachment until combined. If the batter is lumpy keep whisking until it isn’t lumpy.
  4. Use a cookie scoop or batter spoon to fill the cupcake liners so they’re half full. You should get 15-16 cupcakes. Bake the cupcakes for 20-22 minutes. They are done with they are golden, the tops spring back when you touch them and just a few moist crumbs come out when you stick a toothpick in the center. Let cool in the pan for 5 minutes then transfer to a wire cooling rack to cool completely before frosting.
for the frosting
  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until soft and fluffy, scraping down the sides as needed. Add the powdered sugar and the vanilla and beat on low until combined, scraping down the sides as needed. I used a pastry bag fitted with a 2D Wilton tip to frost these cupcakes.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/08/16/classic-vanilla-cupcakes-with-vanilla-buttercream/