Vanilla Cupcakes

Ingredients

For the cupcakes

• 1 ½ cups all-purpose flour (plain flour), 190 g
• 1 ½ tsp baking powder
• ¼ tsp fine salt
• ½ cup unsalted butter, 113 g, softened
• ¾ cup granulated sugar, 150 g
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• ½ cup whole milk, 120 ml, at room temperature

For the vanilla buttercream

• 1 cup unsalted butter, 226 g, softened
• 3 cups powdered sugar (icing sugar), 360 g, sifted
• 2–3 tbsp heavy cream (double cream) or milk
• 2 tsp vanilla extract
• 1 pinch fine salt

Instructions

Bake the cupcakes

1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line a 12-cup muffin pan with paper liners.
2. Whisk together the flour, baking powder and salt.
3. Beat the butter and sugar with an electric mixer for 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
4. On low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined.
5. Divide the batter between the liners, filling each about two-thirds full.
6. Bake for 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the buttercream and decorate

8. Beat the butter on medium-high speed for 2 to 3 minutes, until very pale and creamy.
9. Add the powdered sugar a cup at a time, beating on low, then add 2 tablespoons of cream, the vanilla and salt. Beat on medium-high for 2 minutes, until light and fluffy. Add more cream if too stiff.
10. Pipe or spread the buttercream onto the cooled cupcakes and decorate as you like.