Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (2g) salt
  • ½ cup (120ml) whole milk
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon (5ml) pure vanilla extract
  • Food coloring (various colors as desired)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line cupcake pan with liners.
  2. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Alternately add dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  5. Divide batter evenly into prepared cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla. Beat until fluffy.
  7. Divide frosting into separate bowls and add food coloring to achieve desired hues.
  8. Using a piping bag, decorate cooled cupcakes with colored buttercream.