Easy Cupcakes with Buttercream Frosting
Forget about store-bought cupcakes that are usually packed with sugar, additives, and preservatives. These cupcakes take no time to make and turn out fluffy and moist. Eat them plain or frost these yummy treats with your favorite frosting.
Ingredients
| Cupcakes: | |||
| 1 | cup |
sugar
|
|
| ½ | cup |
butter, unsalted
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
all purpose |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
milk
|
|
| 1 | pinch |
salt
|
* |
| Buttercream frosting: | |||
| 1 | cup |
powdered sugar
|
|
| ¼ | cup |
butter, unsalted
softened |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
milk
|
|
Directions
To make the cupcakes:
Preheat the oven to 350℉ (180℃) F. Line a 12-muffin pan with paper liners, or with spray with cooking spray, or grease with butter.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla with a wooden spatula.
Combine the flour and baking powder, add to the creamed mixture and mix well with the spatula. Stir in the milk until the batter is moistened and smooth.
Spoon the batter into the prepared muffin cups. Bake for about 25 minutes, or until the cupcake springs back when being touched.
To make buttercream frosting:
Add the softened butter and vanilla to the mixing bowl, beat until well mixed.
Add the icing sugar and beat on low until it is incorporated. Then increase the speed to medium-high or high. Scrape the sides and the bottom of bowl with a rubber spatula. The frosting may be dry when it's well mixed.
Add tiny bit milk at a time until the frosting reaches the spreadable consistency.
Nutrition Facts
Serving Size 77g (2.7 oz)
