Makes 12 cupcakes
Ingredients
* 1½ cups all-purpose flour
* 1½ tsp baking powder
* ¼ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* ½ cup whole milk
Directions
1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin pan with cupcake liners.
3. Whisk flour, baking powder, and salt.
4. Beat butter and sugar until fluffy.
5. Add eggs one at a time, then vanilla.
6. Alternate adding dry ingredients and milk.
7. Fill liners ⅔ full.
8. Bake 18–20 minutes.
9. Cool completely before frosting.
Vanilla Buttercream
* 1 cup butter
* 4 cups powdered sugar
* 2 tsp vanilla
* 2–3 tbsp milk
Chocolate Cupcakes
Makes 12 cupcakes
Ingredients
* 1¼ cups all-purpose flour
* ½ cup unsweetened cocoa powder
* 1½ tsp baking powder
* ¼ tsp salt
* ½ cup unsalted butter
* ¾ cup granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* ½ cup whole milk
Directions
1. Preheat oven to 350°F (175°C).
2. Combine flour, cocoa, baking powder, and salt.
3. Cream butter and sugar.
4. Add eggs and vanilla.
5. Alternate dry ingredients and milk.
6. Fill liners ⅔ full.
7. Bake 18–20 minutes.
8. Frost with chocolate buttercream.
Chocolate Buttercream
* 1 cup butter
* 3½ cups powdered sugar
* ½ cup cocoa powder
* 2–3 tbsp milk
Red Velvet Cupcakes
Makes 12 cupcakes
Ingredients
* 1¼ cups all-purpose flour
* 1 tbsp cocoa powder
* 1 tsp baking soda
* ¼ tsp salt
* ½ cup unsalted butter
* ¾ cup granulated sugar
* 1 large egg
* 1 tsp vanilla extract
* ½ cup buttermilk
* 1 tbsp red food coloring
Directions
1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients.
3. Cream butter and sugar.
4. Add egg, vanilla, and food coloring.
5. Mix in dry ingredients alternately with buttermilk.
6. Fill cupcake liners.
7. Bake 18–20 minutes.
8. Cool and frost with cream cheese frosting.
Cream Cheese Frosting
* 8 oz cream cheese
* ½ cup butter
* 3 cups powdered sugar
* 1 tsp vanilla
Lemon Cupcakes
Makes 12 cupcakes
Ingredients
* 1½ cups all-purpose flour
* 1½ tsp baking powder
* ¼ tsp salt
* ½ cup unsalted butter
* ¾ cup granulated sugar
* 2 large eggs
* 1 tbsp lemon zest
* 2 tbsp lemon juice
* ½ cup whole milk
Directions
1. Preheat oven to 350°F (175°C).
2. Prepare batter using the vanilla cupcake method.
3. Add lemon zest and lemon juice.
4. Bake 18–20 minutes.
5. Top with lemon buttercream.
Lemon Buttercream
* 1 cup butter
* 4 cups powdered sugar
* 2 tbsp lemon juice
* 1 tsp lemon zest
Cookies & Cream Cupcakes
Makes 12 cupcakes
Ingredients
* 1½ cups all-purpose flour
* 1½ tsp baking powder
* ¼ tsp salt
* ½ cup unsalted butter
* ¾ cup granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* ½ cup whole milk
* ½ cup crushed chocolate sandwich cookies
Directions
1. Prepare vanilla cupcake batter.
2. Fold crushed cookies into batter.
3. Fill cupcake liners.
4. Bake 18–20 minutes.
5. Frost with cookies-and-cream frosting and top with cookie crumbs.
Cookies & Cream Frosting
* 1 cup butter
* 4 cups powdered sugar
* 1 tsp vanilla
* ¾ cup finely crushed sandwich cookies
Salted Caramel Cupcakes
Makes 12 cupcakes
Ingredients
* 1½ cups all-purpose flour
* 1½ tsp baking powder
* ¼ tsp salt
* ½ cup unsalted butter
* ¾ cup brown sugar
* 2 large eggs
* 1 tsp vanilla extract
* ½ cup whole milk
* ⅓ cup caramel sauce
Directions
1. Prepare batter using the vanilla cupcake method.
2. Fold in caramel sauce.
3. Fill liners ⅔ full.
4. Bake 18–20 minutes.
5. Cool completely.
6. Frost and drizzle generously with caramel sauce.
7. Sprinkle lightly with flaky sea salt.
Salted Caramel Frosting
* 1 cup butter
* 3½ cups powdered sugar
* ¼ cup caramel sauce
* Pinch of sea salt
Baking Notes
* Oven Temperature: 350°F (175°C)
* Bake Time: 18–20 minutes
* Yield: 12 standard cupcakes per recipe
* Store in an airtight container for up to 3 days at room temperature or 5 days refrigerated. 🧁✨
