Classic Cupcakes

Ingredients

For the Cupcake Batter

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup salted butter, softened, at room temperature
1 1/2 cups granulated sugar
2 tablespoons vanilla extract
2 tablespoons vegetable oil
3 large eggs, at room temperature
1 cup buttermilk, at room temperature

For the Buttercream Frosting

1 cup salted butter, softened, at room temperature
6 cups powdered sugar
1 tablespoon vanilla extract
6 tablespoons milk, at room temperature, plus more as needed

For Garnish (Optional)

as needed sprinkles

Instructions

1
Preheat your oven to 350°F. Line a 24-cup standard muffin pan (or two 12-cup pans) with paper cupcake liners. If making jumbo cupcakes, line a 12-cup jumbo muffin pan.
⏱️ 10 min•🌡️ 350
2
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
3
In a large mixing bowl, using an electric mixer, beat the softened salted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min
4
Add the vanilla extract and vegetable oil to the butter mixture and beat until well combined. Then, add the large eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
⏱️ 5 min
5
With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
⏱️ 4 min
6
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
⏱️ 3 min
7
Bake for 15 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. If making jumbo cupcakes, baking time may be slightly longer (around 20-25 minutes).
⏱️ 15 min•🌡️ 350
8
Remove the cupcakes from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before frosting.
⏱️ 30 min
9
While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened salted butter with an electric mixer until creamy, about 1-2 minutes.
⏱️ 2 min
10
Gradually add the powdered sugar to the butter, beating on low speed until incorporated, then increase speed to medium-high and beat until light and fluffy. Add the vanilla extract and 6 tablespoons of milk, beating until the frosting is smooth and spreadable. If the frosting is too thick, add more milk, 1 tablespoon at a time, until desired consistency is reached. If too thin, add more powdered sugar.
⏱️ 7 min
11
Once the cupcakes are completely cooled, spread or pipe the frosting onto each cupcake. Garnish with sprinkles if desired. Serve and enjoy!
⏱️ 5 min