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Classic Birthday Cupcakes

Name: Classic Birthday Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 100 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 1.5 tsp baking powder; 0.25 tsp fine sea salt; 0.5 cup unsalted butter, softened; 0.75 cup granulated sugar; 2.0 large eggs; 2.0 tsp pure vanilla extract; 0.5 cup whole milk, room temperature; 1.0 cup unsalted butter, softened; 3.5 cups confectioners' sugar; 3.0 tbsp heavy cream; 0.25 tsp fine sea salt; 1.5 tsp VanillaGoods vanilla extract

Vanilla cupcakes with a tall swirl of vanilla buttercream. Add sprinkles, a candle, or nothing at all; this is the one every baker should have.

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What it's made of

CupcakesVanilla Cupcakes

FrostingVanilla Buttercream

Makes 12 cupcakes Active 55 minChill or rest 45 minParts 2

Contains milk, egg, wheat (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this cupcakes and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Vanilla CupcakesCupcakes · makes 12 cupcakes

1.5 cupsall-purpose flour (190.0 g)
1.5 tspbaking powder (6.0 g)
0.25 tspfine sea salt (1.5 g)
0.5 cupunsalted butter, softened (113.0 g)
0.75 cupgranulated sugar (150.0 g)
2.0 large eggs (100.0 g)
2.0 tsppure vanilla extract (10.0 ml)
0.5 cupwhole milk, room temperature (120.0 ml)

Vanilla ButtercreamFrosting · makes 24 servings

1.0 cupunsalted butter, softened (227.0 g)
3.5 cupsconfectioners' sugar (400.0 g)
3.0 tbspheavy cream (45.0 ml)
0.25 tspfine sea salt (1.5 g)
1.5 tspVanillaGoods vanilla extract (7.5 ml)

Method

1. Vanilla Cupcakesfull recipe

Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Whisk the flour, baking powder and salt. Beat the butter and sugar 3 minutes until pale, then beat in the eggs one at a time and the vanilla.
Add the flour in three additions alternating with the milk, mixing on low just until smooth.
Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.

2. Vanilla Buttercreamfull recipe

Beat the softened butter on medium speed for 2 minutes until smooth and slightly lighter in color.
Add the confectioners' sugar in three additions on low speed, mixing each addition in before adding the next. Start slowly so the sugar stays in the bowl.
Add the vanilla, salt, and 2 tablespoons of the cream. Beat on medium-high for 2 to 3 minutes. The buttercream should look smooth and fluffy, not grainy.
Beat in the remaining cream only if needed to reach a spreadable consistency. For piping, keep the buttercream slightly firmer than you would for spreading.

3. Put it together

Bake the Vanilla Cupcakes and cool completely in the pan for 10 minutes, then on a rack.
Core each cupcake: cut a cone about 3/4 inch wide and three-quarters of the way down with a paring knife or an apple corer. Trim the cones into lids.
Make the Vanilla Buttercream and pipe or spread it over each cupcake.