Authentic Cupcake Recipe United States of America, North America

To make the cupcakes, first, set the oven to preheat to 350°F/180°C. Then, line two 12-cup baking tins with liners, and in a small bowl, combine the two flours.

Next, cream butter until smooth, then gradually add sugar and beat until it turns fluffy. Now, add eggs one at a time, beating well after each addition.

Lastly, add the flours interchangeably with milk and vanilla in approximately three batches, ensuring that all the ingredients are well blended, but the batter is not overbeaten.

Carefully fill up the cupcake liners with batter until about ¾ full and bake them in the oven for 20-25 minutes, or until the inserted cake tester comes out clean

When baked, leave the cupcakes to cool in the pan for 15 minutes, then take them out, and let cool completely.

To make the buttercream frosting, beat the butter with a mixer, add vanilla, and then gradually add sugar, a cup at a time. Once all the sugar has been added, the mixture will turn dry, then add the milk, and beat on medium speed until it becomes airy and fluffy.

Keep the icing covered with a damp cloth until it’s ready to use or in the refrigerator to get the best results. If refrigerated in an airtight container, the icing can keep up to two weeks, and you only need to re-whip it before use.