Preparation Time: 15 minutes
Baking Time: 18-20 minutes
Total Time: 35 minutes
Yields: 12 cupcakes

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, at room temperature

For the Vanilla Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons milk or heavy cream (for desired consistency)
• Pinch of salt

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with cupcake liners.

2. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

• In a large bowl, use an electric mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 3 minutes).

4. Add Eggs and Vanilla:

• Add the eggs, one at a time, mixing well after each addition.
• Beat in the vanilla extract.

5. Combine Wet and Dry Ingredients:

• With the mixer on low speed, add half of the flour mixture to the butter mixture, then pour in the milk.
• Add the remaining flour mixture and mix until just combined. Be careful not to overmix.

6. Fill the Cupcake Liners:

• Evenly divide the batter among the cupcake liners, filling each about 2/3 full.

7. Bake the Cupcakes:

• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. Prepare the Vanilla Buttercream Frosting:

• In a mixing bowl, beat the softened butter on medium speed until creamy.
• Gradually add the powdered sugar, mixing on low speed until incorporated.
• Add the vanilla extract, a pinch of salt, and milk or heavy cream (1 tablespoon at a time) until the frosting reaches your desired consistency.

9. Frost the Cupcakes:

• Once the cupcakes are completely cool, frost them with the buttercream using a piping bag or a spatula.

10. Serve and Enjoy!

Nutritional Information (per cupcake with frosting):

• Calories: 290
• Protein: 3g
• Carbohydrates: 40g
• Fat: 13g
• Sugar: 31g
• Fiber: 1g

These Classic Vanilla Cupcakes are soft, fluffy, and full of vanilla flavor. Perfect for any occasion, they pair beautifully with a simple vanilla buttercream frosting for a timeless treat!