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Vanilla Cupcakes with Buttercream Frosting
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes 12 cupcakes
1-1/4 cups all-purpose flour
1-1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup buttermilk, room temperature
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
Place butter and sugar in an electric mixer and beat on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl with a spatula as needed.
Add eggs one at a time, beating well with each addition, then scrape down the bowl. Add vanilla extract and beat to continue.
Reduce mixer speed to medium and add the flour mixture 1/3 at a time and alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined cupcake pan, filling 2/3 full.
Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
1 cup (2 sticks) unsalted butter, softened
4-1/2 cups powdered sugar
1 tablespoon pure vanilla extract
4-5 tablespoons heavy cream or whole milk
While the cupcakes are baking: Beat the softened butter over medium speed in the electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached. Frost your cupcakes!
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