I was updating my Facebook page the other day and wanted a nice photo of some cupcakes for the cover. So I made some vanilla cupcakes with buttercream frosting. This recipe yields a dozen cupcakes, half I decorated with sprinkles, the other half with Nutella, just because I’m obsessed with Nutella.
- 1 ½ cups all-purpose flour
- 1 ½ tsps baking powder
- ¼ tsp fine salt
- 2 large eggs at room temperature
- 2/3 cup sugar
- 6 oz unsalted butter, melted
- 2 tsps vanilla extract
- ½ cup milk
For the buttercream frosting:
- 4 cups powdered sugar
- 1 cup unsalted butter, melted
- 1 tsp vanilla
- 3 tbsps heavy whipping cream
Preheat oven to 350 degrees. Line 12 cupcake tins with cupcake liners.
Whisk the flour, baking powder, and salt in a medium bowl. In a stand mixer, beat the eggs and sugar until light and foamy, about two minutes. While beating the eggs and sugar, gradually pour in the butter and the vanilla. On low speed, add half the dry ingredients. Add all the milk and the second half of the dry ingredients. Mix until well blended but not over-done. Divide the batter evenly among the cupcake liners.
Bake for twenty minutes until a toothpick inserted into the middle of a cupcake comes out clean. Allow to cool for at least ten minutes before frosting.
For the buttercream frosting, in the stand mix fitted with the whisk attachment beat the sugar, butter, vanilla, and heavy cream together until peaks form. Using a piping bag with a star tip, frost the cupcakes. Decorate with sprinkles and/or Nutella as desired.