Ingredients
For the Cupcakes
• All-Purpose Flour – 1½ cups (190g)
• Baking Powder – 1½ tsp
• Salt – ¼ tsp
• Unsalted Butter – ½ cup (115g), softened
• Granulated Sugar – ¾ cup (150g)
• Eggs – 2 large
• Vanilla Essence – 2 tsp
• Milk – ½ cup (120ml)
For the Vanilla Buttercream
• Unsalted Butter – ½ cup (115g), softened
• Powdered Sugar – 2 cups (240g)
• Vanilla Essence – 1 tsp
• Milk or Heavy Cream – 2–3 tbsp
• Colorful Sprinkles – optional
Step 1 – Cream the Butter & Sugar
Place softened butter and granulated sugar in a large mixing bowl. Beat for 3–4 minutes until pale, light, creamy, and fluffy.
Step 2 – Prepare the Cupcake Batter
Add the eggs one at a time and mix well. Add vanilla essence. In a separate bowl, mix flour, baking powder, and salt. Gradually add the dry ingredients and milk to the butter mixture. Gently mix until a smooth batter forms.
Step 3 – Fill the Cupcake Liners
Line a muffin tray with cupcake paper liners. Divide the vanilla batter evenly between the liners, filling each about two-thirds full.
Step 4 – Bake the Cupcakes
Preheat the oven to 180°C (350°F). Bake the cupcakes for 18–22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Allow them to cool completely.
Step 5 – Decorate with Buttercream
Beat the softened butter until creamy. Gradually add powdered sugar, vanilla essence, and milk or heavy cream. Beat until light and fluffy. Transfer the buttercream to a piping bag and pipe beautiful swirls onto the cooled cupcakes.
Step 6 – Ready to Serve
Decorate the Vanilla Cupcakes with colorful sprinkles if desired. Arrange on a serving plate or cake stand and enjoy the soft, moist, fluffy cupcakes with creamy vanilla buttercream!
