Ingredients:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 whole egg plus 1 egg white, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Nonpareils and colored sugars for garnish (optional)
Buttercream Ingredients:
- 3 cups confectioners' sugar
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
Buttercream Preparation:
- In a medium bowl, use a hand-held mixer on medium speed to beat together the confectioners' sugar and butter until blended. Beat in the vanilla, then beat in enough of the cream to achieve a soft consistency suitable for spreading.
Preparation:
- Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
- In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 parts, alternating with the milk in 2 parts, beating until just combined. Scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat until no traces of flour remain, about 30 seconds; do not overbeat.
- Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
- Frost the cupcakes with the buttercream (recipe to the left). Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.