Homemade Cupcakes So Good, They Steal the Spotlight Every Time

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
2. 2

   In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and ½ teaspoon salt.
3. 3

   In a separate medium bowl, beat the softened butter and vegetable oil with an electric mixer until light and fluffy (2-3 minutes).
4. 4

   Add eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract. Scrape down the bowl.
5. 5

   In a small bowl, whisk together the buttermilk and whole milk.
6. 6

   With the mixer on low speed, add about a third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the milk mixture, mix until just combined. Repeat with another third of dry, then remaining milk, and finally the last third of dry ingredients. Mix only until no dry streaks remain; do not overmix.
7. 7

   Divide batter evenly among prepared muffin cups, filling each about two-thirds full.
8. 8

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in tins for 5-10 minutes, then transfer to a wire rack to cool completely.
9. 9

   For the frosting: In a large bowl, beat 1 cup softened butter until light and fluffy (2-3 minutes).
10. 10

    Gradually add the sifted powdered sugar, a cup at a time, beating well after each addition. Start on low speed to prevent a sugar cloud.
11. 11

    Add 1 teaspoon vanilla extract and a pinch of salt. Slowly add 2-4 tablespoons heavy cream, beating on medium-high speed until frosting is smooth, creamy, and desired consistency. Beat for an additional 2-3 minutes for extra fluffiness.
12. 12

    Once cupcakes are completely cool, frost as desired with an offset spatula or piping bag.