Intro
There’s something magical about a perfectly baked cupcake—light, fluffy, and topped with a luscious swirl of frosting. Whether you’re baking for a celebration or just to satisfy a sweet craving, these bakery-style cupcakes are sure to impress. With a tender crumb and rich flavor, they are easy to make with simple ingredients and perfect for any occasion.
Ingredients
To make these perfect cupcakes, you’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk
- Salt
- Powdered sugar (for frosting)
- Heavy cream (for frosting)
- Optional: Cocoa powder (for chocolate variation), food coloring, or sprinkles
Using room-temperature ingredients ensures a smooth batter and even baking, so don’t skip this step!
Instructions
Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, make the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar. Add heavy cream and vanilla extract, beating until light and fluffy. For chocolate frosting, mix in cocoa powder. Add food coloring or sprinkles for a fun touch.
Pipe or spread the frosting onto the cooled cupcakes and enjoy!
Tips
For extra moist cupcakes, avoid overbaking. Check them a minute or two before the suggested bake time.
If you want bakery-style domed tops, bake at 375°F for the first five minutes, then reduce to 350°F for the remaining time.
Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week. Frosted cupcakes can also be frozen for longer storage—just thaw before serving.
These bakery-style cupcakes are the perfect treat for any occasion. Decorate them however you like and enjoy every bite!
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