The perfect recipe for moist and fluffy vanilla cupcakes topped with American buttercream frosting. Enjoy as they are or add a splash of color to fit any event!
Vanilla Cupcakes ‣ 2 1/2 cups all-purpose flour ‣ 2 1/2 teaspoons baking powder ‣ 1/4 teaspoon kosher salt ‣ 1 cup unsalted butter, softened ‣ 2 cups granulated sugar ‣ 4 large eggs ‣ 1 cup whole milk ‣ 1 tablespoon white vinegar ‣ 1 1/2 teaspoons vanilla extract American Buttercream Frosting ‣ 1 1/2 cups unsalted butter, softened ‣ 4 1/2 cups powdered sugar ‣ 1 1/2 teaspoons vanilla extract ‣ 1/2 teaspoon kosher salt ‣ 2 tablespoons heavy whipping cream ‣ sprinkles, for decorating (optional)
In a medium bowl, whisk together the following ingredients: flour, baking powder, and kosher salt. Set this bowl aside for now.
Using a stand mixer (or hand mixer + large bowl), cream together the butter and sugar until nice and fluffy.
Drop the mixer speed and blend in the eggs, milk, white vinegar, and vanilla.
Finish the batter by blending in the dry ingredients until it appears incorporated.
Pour the batter into a muffin tin lined with cupcake liners, filling each cavity about 1/2 of the way full. Once done, send them off to bake!
While the cupcakes bake and cool, prepare the frosting by whipping together the butter, powdered sugar, vanilla, kosher salt, and heavy whipping cream until thick and fluffy.
Place the American buttercream frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes. Garnish with cupcakes with sprinkles, if desired.