Perfect Vanilla Cupcakes
Yield: 20-24 cupcakes
  • 2½ cups flour
  • 2½ tsp. baking powder
  • ¼ tsp. salt
  • 1 stick of butter, at room temperature
  • 1¾ cups sugar
  • 2 large eggs, at room temperature
  • 2½ tsp. vanilla
  • 1¼ cups whole milk, at room temperature
For the Frosting:
  • 2 sticks of unsalted butter, soft
  • 4 oz of cream cheese
  • 3-5 cups of powdered sugar
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.
  2. In a medium sized bowl whisk together the flour, baking powder and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
  4. Stir the vanilla into the milk.
  5. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Fill liners about ⅔ of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.
To make the frosting:
  1. Cream together the butter and cream cheese. Mix in the vanilla. Add the powdered sugar, one cup at a time. Start with 3 cups and add more depending on how stiff you want it to be. Add food coloring if desired and frost cooled cupcakes.
Cupcake recipe from Georgetown Cupcakes
Recipe by The Baker Chick at