Ingredients

• Cupcakes:
• 0.75 cups all-purpose flour
• 0.75 teaspoons baking powder
• 0.13 teaspoons salt
• 6 tablespoons unsalted butter , softened
• 0.33 cups white sugar
• 1 large egg , at room temperature
• 1 teaspoon pure vanilla extract
• 0.25 cups milk , at room temperature
• Frosting:
• 1 cup powdered sugar
• 0.5 cups unsalted butter , softened
• 1 teaspoon pure vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
2. 2 Sift flour, baking powder, and salt into a bowl.
3. 3 Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
5. 5 Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Nutrition per serving