Moist Vanilla Cupcakes

Ingredients and Weight:

• All-purpose flour: 2 1/2 cups (300g)
• Granulated sugar: 1 3/4 cups (350g)
• Baking powder: 3 teaspoons (15g)
• Salt: 1 teaspoon (5g)
• Unsalted butter, softened: 1 cup (2 sticks, 226g)
• Large eggs: 2
• Vanilla extract: 2 teaspoons (10ml)
• Buttermilk: 1 cup (240ml)

Frosting:

• Unsalted butter, softened: 1 cup (2 sticks, 226g)
• Cream cheese, softened: 8 ounces (226g)
• Powdered sugar: 3 cups (360g)
• Vanilla extract: 1 teaspoon (5ml)

Preparation Time: 20 minutes

Cooking Time: 18-20 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Add vanilla extract and beat to combine.
5. Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients. Mix until just combined.
6. Divide batter evenly among prepared muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool completely before frosting.

Frosting:

1. In a large bowl, beat together butter and cream cheese until smooth.
2. Add powdered sugar gradually, beating until light and fluffy.
3. Stir in vanilla extract.
4. Frost cooled cupcakes and enjoy!

Nutritional Information (per cupcake):

• Calories: 350
• Fat: 18g
• Saturated fat: 11g
• Cholesterol: 65mg
• Sodium: 210mg
• Carbohydrates: 45g
• Dietary fiber: 1g
• Sugar: 36g
• Protein: 5g

Dish Characteristics:

• Moist and tender cupcakes
• Rich and creamy frosting
• Vanilla bean flavor
• Suitable for all ages

User Comments:

• "These cupcakes are absolutely delicious! They're so moist and fluffy, and the frosting is perfect."
• "I love the vanilla bean flavor in these cupcakes. They're the perfect treat for any occasion."
• "These cupcakes are so easy to make, and they always come out perfectly."

Special Precautions and Tips:

• Do not overmix the batter, as this will result in tough cupcakes.
• Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
• If you don't have buttermilk, you can substitute it with 1 cup (240ml) of milk mixed with 1 tablespoon (15ml) of lemon juice or vinegar.
• Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from breaking.