Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs, room temperature
- ⅔ cup sugar
- ¾ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- ½ cup milk
- For the frosting: 2 cups confectioners' sugar
- 1 cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 teaspoon heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Sift together the flour, baking powder, and salt in a bowl; set aside.
- In a large mixing bowl, beat eggs and sugar until light yellow. Gradually add melted butter and vanilla while mixing.
- Alternate adding dry ingredients and milk to the wet mixture until just combined.
- Fill each muffin cup about ¾ full with batter.
- Bake for 15–18 minutes until a toothpick comes out clean.
- Cool in the pan briefly before transferring to a wire rack to cool completely.
- For frosting, cream together softened butter and confectioners' sugar, then add vanilla and heavy cream until fluffy.
- Frost cooled cupcakes as desired.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg