Easy Vanilla Cupcakes with Buttercream Frosting

1Ingredients

• 1 cupAll-purpose flour
• 0.5 cupGranulated sugar
• 1.5 teaspoonsBaking powder
• 0.3 teaspoonSalt
• 0.5 cupWhole milk
• 0.3 cupVegetable oil
• 1 teaspoonVanilla extract
• 1 unitLarge egg
• 0.5 cupUnsalted butter, softened
• 2 cupsPowdered sugar
• 2 tablespoonsWhole milk
• 0.5 teaspoonVanilla extract
• 1 pinchSalt

2Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners.

   ⏱ 5 min
2. 2

   In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.25 teaspoon of salt.

   ⏱ 2 min
3. 3

   In a separate large bowl, whisk together 0.5 cup of whole milk, vegetable oil, 1 teaspoon of vanilla extract, and the large egg until well combined.

   ⏱ 2 min
4. 4

   Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined and smooth. Be careful not to overmix.

   ⏱ 2 min
5. 5

   Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.

   ⏱ 22 min
6. 6

   Remove cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This will take at least 15 minutes.

   ⏱ 20 min
7. 7

   For the buttercream, in a medium bowl, beat the softened unsalted butter with an electric mixer until light and fluffy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.

   ⏱ 5 min
8. 8

   Add 2 tablespoons of whole milk, 0.5 teaspoon of vanilla extract, and the pinch of salt to the buttercream. Beat on high speed for another 1-2 minutes until the frosting is light, fluffy, and spreadable.

   ⏱ 2 min
9. 9

   Once the cupcakes are completely cool, frost them generously using a knife or a piping bag.

   ⏱ 5 min