Classic Vanilla Cupcakes with Vanilla Buttercream

Created by: SugarAndButter

Ingredients

Instructions

1. Set up and bring things to room temperaturePull out your butter, eggs, and milk about an hour ahead so they come to room temperature. This really does matter: room-temp butter whips up full of air, and room-temp eggs and milk slide into the batter without making it seize or curdle. Preheat the oven to 350F (175C) and line a standard 12-cup muffin tin with paper liners. A quick note on the butter: this recipe uses 1.5 cups total, but only half a cup (one stick) goes into the cupcake batter now. Set the other full cup aside for the frosting.
2. Whisk the dry ingredientsIn a medium bowl, whisk together the flour, baking powder, and salt for a few seconds until evenly combined. Whisking now spreads the leavening and salt through the flour so you don't end up with a bitter pocket of baking powder in one bite and none in another.
3. Cream the butter and sugarIn a large bowl, beat the half cup of softened butter with the granulated sugar on medium-high for 2 to 3 minutes, until the mixture looks noticeably paler and fluffy. Don't shortcut this step. You're not just mixing, you're beating tiny air bubbles into the butter, and those bubbles are what give the cupcakes their soft, light crumb once the oven sets them.
4. Add the eggs and vanillaAdd the eggs one at a time, beating well after each, then beat in 2 teaspoons of the vanilla extract. Adding the eggs one by one keeps the batter smooth and emulsified instead of looking broken. If it does look a little curdled, don't panic, the flour in the next step pulls it right back together.
5. Alternate the flour and milkWith the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour. Mix each addition only until it just disappears. Stop the moment the last streak of flour is gone. Overmixing now develops the gluten and gives you tough, tunnel-y cupcakes instead of tender ones.
6. Fill and bakeDivide the batter evenly among the 12 liners, filling each about two-thirds full. A spring-loaded scoop makes this easy and even. Bake at 350F (175C) for 18 to 20 minutes, until the tops spring back when lightly touched and a toothpick in the center comes out clean or with a couple of dry crumbs. Resist opening the oven early, the rush of cool air can make the centers sink.
7. Cool completely before frostingLet the cupcakes sit in the pan for 5 minutes, then move them to a wire rack to cool completely. I mean completely, all the way to room temperature. Frost a cupcake while it's even a little warm and the buttercream will slide right off into a sad puddle. This is the perfect time to make the frosting.
8. Make the vanilla buttercreamBeat the reserved 1 cup of softened butter on medium-high for 2 to 3 minutes until pale and creamy. Add the powdered sugar about a cup at a time on low speed so you don't wear a sugar cloud, then add the remaining 1.5 teaspoons vanilla and a small pinch of salt. Pour in the heavy cream and beat on medium-high for 2 to 3 minutes until light and fluffy. If it's too stiff, add a splash more cream; too soft, add a little more powdered sugar.
9. Frost and enjoyOnce the cupcakes are fully cool, frost them with a knife or pipe the buttercream on with a piping bag for a bakery look. Either way they'll taste wonderful. Store them covered at room temperature for up to 2 days, or in the fridge for up to 5 (let them come back to room temp before serving so the frosting softens).

Notes & Tips