- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 190 g
- 2 tsp
- ½ tsp
- 115 g
- 200 g
- 2 tsp
- 120 ml
- 240 g
- 2 tbsp
- 2 tbsp
Process
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Heat the oven to 175°C and line a 12-cup muffin tin with paper liners.
In a bowl, whisk the all-purpose flour, baking powder and fine salt together for 30 seconds so they are evenly distributed.
In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium-high for 3 to 4 minutes, until pale and fluffy.
Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in 1 tsp of the vanilla extract.
Add the flour mixture in three additions, alternating with the whole milk, starting and ending with flour. Mix on low just until the last streaks disappear.
Divide the batter evenly among the liners, filling each about two-thirds full, roughly 60 g per cup.
Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Cool the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
For the frosting, beat the powdered sugar, remaining 1 tsp vanilla extract and heavy cream with the butter until smooth and spreadable, about 2 minutes.
Pipe or spread the frosting over the cooled cupcakes and finish with sprinkles.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing once the flour goes in, which develops gluten and makes the cupcakes tough and tunneled. Stop mixing the moment the last dry streaks vanish.
- Room-temperature butter, eggs and milk emulsify into the batter properly; cold ingredients curdle the mixture and give a dense, greasy crumb.
- For flat-topped cupcakes that are easy to frost, fill the liners only two-thirds full and do not open the oven before 15 minutes, or the centers will sink.
- If you want to check doneness without guesswork, the internal temperature of a baked cupcake is about 95°C and the top should spring back when pressed.
Substitutions
- whole milk→oat milk or soy milk
- unsalted butter→plant-based butter for a dairy-free version
- vanilla extract→vanilla bean paste, using the same amount
- heavy cream→whole milk in the frosting
Storage & reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Once frosted, keep them in a sealed container in the fridge for up to 3 days; let them sit at room temperature for 20 minutes before serving so the crumb softens. To freeze, wrap unfrosted cupcakes tightly in plastic wrap and foil and freeze for up to 2 months, then thaw at room temperature for 1 hour before frosting. Reheat chilled cupcakes in a 150°C oven for 5 minutes if you prefer them warm.
FAQ
The questions we get asked most
Why did my vanilla cupcakes come out dry?
Dry cupcakes usually mean the batter was overbaked or too much flour was packed into the cup. Measure flour by spooning it into the cup and leveling it off, and pull the cupcakes as soon as a toothpick comes out clean, around 18 to 20 minutes. An oven thermometer helps because many ovens run 10 to 15°C hot.
Can I make the cupcake batter ahead of time?
You can mix the dry ingredients and the butter-sugar mixture a day ahead, but once the milk and flour are combined the leavening starts working immediately. For the best rise, bake the batter within 30 minutes of mixing. Baked unfrosted cupcakes can be made a day ahead and stored airtight at room temperature.
How do I keep my cupcakes from sinking in the middle?
Sinking is almost always caused by opening the oven too early or by too much baking powder. Keep the oven door closed for at least the first 15 minutes, and measure the baking powder carefully rather than heaping the spoon. Filling the liners only two-thirds full also prevents a weak, collapsing center.
Can I use salted butter instead of unsalted?
Yes, but reduce the added fine salt to a small pinch, since salted butter already contains about 1.5 to 2 percent salt. The cupcakes will still bake the same; only the seasoning changes. If you are unsure, omit the extra salt entirely and taste the finished crumb.
How do I know when the cupcakes are fully baked?
A toothpick inserted into the center should come out with a few moist crumbs, not wet batter, and the top should spring back when you press it gently. The cupcakes also pull away from the paper liners very slightly at the edges. If the centers still look shiny and jiggle, give them 2 more minutes and check again.
Can I freeze frosted cupcakes?
Frosted cupcakes freeze better if you chill them first for 30 minutes so the frosting firms up, then place them in a single layer in a freezer container. Freeze for up to 2 months and thaw in the fridge overnight. The frosting may look slightly dull after thawing, but the flavor and texture stay good.
Why is my buttercream grainy?
Grainy frosting means the powdered sugar was not sifted or the butter was too cold. Sift the powdered sugar before beating, and make sure the butter is soft enough to leave an indentation when pressed. Beat for a full 2 minutes; if it still looks grainy, add the heavy cream one teaspoon at a time until it smooths out.
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