In honor or St. Patrick’s Day and my Irish heritage, I want to share a basic vanilla cupcake recipe with homemade frosting anyone can appreciate!
It doesn’t matter what holiday it is, there’s always a good reason to bake a fresh, delicious batch of homemade cupcakes.
For this recipe you will need:
2/3 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 eggs, room temperature
1 1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
1 1/4 cups whole milk
3/4 cup powdered sugar
2 Tbsp unsalted butter, room temp
1/4 tsp vanilla extract
2 Tbsp whole milk
1 or 2 drops of food coloring
Begin by preheating the oven to 350 degrees F.
Using a stand mixer or hand mixer, combine the butter with the sugar. One at a time, add the eggs followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt.
Next, add half of the dry ingredients to the wet ingredients. Mix until almost combined. Then, add the milk and mix again until almost combined. Finish with the remainder of the dry ingredients and mix until just combined.
Line a cupcake pan with cupcake liners and pour the cupcake batter to 3/4 of the way up. Bake for 12-15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the frosting, combine the powdered sugar with the butter, vanilla extract and whole milk.
Beat the frosting on medium speed until light and fluffy. *If frosting appears to be too thick, add a touch more milk. If it appears to be too thin, add a touch more powdered sugar.*
Drop 1-2 drops of food coloring. Use a butter knife or pastry bag with a piping tip to frost the cupcakes. Garnish with sprinkles.