Cupcakes are easier to share when every portion is already baked and ready to pick up. This vanilla batch uses one bowl for the dry ingredients and another for the butter and sugar, then finishes with a basic buttercream you can spread or pipe once the cakes are cool.
Mix a dozen vanilla cakes
For 12 cupcakes, measure 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Set aside ½ cup softened unsalted butter, ¾ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, and ½ cup milk.
Heat the oven to 350°F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, and salt; in a separate bowl, beat the butter and sugar until combined, then mix in the eggs and vanilla. Add the flour mixture in two additions, alternating with the milk, and stop mixing once the batter is even.
Bake and cool completely
Divide the batter among the liners and bake for 18–22 minutes, checking the centers with a toothpick near the end. Cool the cupcakes in the pan for five minutes, then move them to a rack. The prep takes about 20 minutes; allow extra time for cooling before frosting.
Finish with a soft swirl
For a simple buttercream, beat ½ cup softened butter with 2 cups powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons milk until spreadable. Add the milk gradually so you can stop when the texture suits your plan, whether that’s a neat knife-spread top or a piped swirl. Wait until the cupcakes are completely cool, then finish with a light scatter of sprinkles if you like.