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Light, airy, and topped with deliciously rich buttercream frosting, these vanilla cupcakes are perfect for any occasion! Whether you're planning a birthday bash, a casual get-together, or simply craving a sweet treat, these cupcakes will have everyone coming back for seconds. Plus, they're easy to make and guaranteed to satisfy your sweet tooth.
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together 1 and 1/4 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Set aside.
In a large bowl, beat 1/2 cup of unsalted butter using an electric mixer until smooth and creamy. Add 3/4 cup of granulated sugar gradually, beating until the mixture is pale and fluffy.
Add 2 large eggs to the butter mixture one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup of whole milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat together 1/2 cup of unsalted butter until creamy. Gradually add 2 cups of confectioners' sugar, beating until incorporated. Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream, then beat until frosting is light and fluffy.
Once cupcakes are completely cool, frost with the buttercream and enjoy!
