Classic Vanilla Cupcakes

Instructions

Make the cupcakes

Preheat oven to 350F (180C). Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk flour, baking powder, and salt together.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat butter on medium-high speed until smooth, about 1 minute. Add granulated sugar and beat until creamy, about 4 minutes more. Scrape down sides of bowl, then beat in eggs, one at a time, then the vanilla.

With the mixer on low speed, beat in the flour mixture in three batches, alternating with milk in two batches. Increase speed to medium-high and beat until just combined, scraping the sides of the bowl if necessary.

Spoon batter into muffin cups, filling each three-quarters full. Bake until tops of cupcakes spring back when pressed gently, 20 to 25 minutes.

Remove pan from oven. Let cupcakes cool for 5 minutes in the pan, then remove from pan and let cool completely on a rack.

Make the frosting

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, combine butter, cream cheese, vanilla, and salt and beat on medium speed until creamy, 1 to 2 minutes.

Gradually beat in confectioners' sugar on medium-low speed until smooth, then beat on medium-high until thick and fluffy, 1 to 2 minutes more, scraping sides of bowl if necessary. If your frosting is too soft, add more confectioners' sugar, 1 tablespoon at a time until desired consistency is reached.

Spoon frosting into a piping bag or resealable plastic bag, snip a corner, and pipe frosting on cupcakes (or spread frosting on top). Sprinkle with nonpareils.

Dessert