Ingredients:

  • 1/4 cup unsalted butter, softened (57g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg, room temperature (50g)
  • 1 tsp pure vanilla extract (5ml)
  • 3/4 cup all-purpose flour (95g)
  • 1 tsp baking powder (5g)
  • 1/4 tsp salt (1.5g)
  • 1/4 cup whole milk (60ml)

Instructions:

  1. Prep the Heat. Preheat your oven to 350°F (175°C). Line 6 holes of a muffin tin with paper liners. Note: Lining the pan prevents sticking and makes cleanup a breeze.
  2. Cream the Base. Beat the 57g of softened butter and 100g of sugar together. Continue mixing until the mixture looks pale and fluffy, which usually takes about 3 minutes.
  3. Incorporate Liquids. Beat in the room temperature egg and 5ml of vanilla extract. Mix until the batter is fully emulsified and smooth with no streaks of egg.
  4. Sift Dry Ingredients. Sift the 95g of flour, 5g of baking powder, and 1.5g of salt directly into the bowl. Note: Sifting prevents air pockets from being too large.
  5. The Final Fold. Gently fold in the 60ml of milk using a spatula. Stir only until the flour streaks disappear. Do not overmix or the cupcakes will be tough.
  6. Fill the Liners. Divide the batter evenly between the 6 liners. Fill them about 2/3 full. Note: Overfilling leads to overflowing and flat tops.
  7. The Bake. Bake for 18–22 minutes. Test with a toothpick until it comes out clean and the tops spring back when lightly touched.
  8. Cool Down. Let the cakes sit in the pan for 5 minutes, then move them to a wire rack. They must be completely cold before frosting, or the butter will melt.
  9. Whip the Frosting. Whip 115g of butter and 180g of powdered sugar until smooth. Add the 15ml of cream, 2.5ml of vanilla, and a pinch of salt.
  10. Finish the Top. Beat on high for 2 minutes until the frosting is airy and holds a stiff peak. Pipe or spread onto the cooled cakes.