For the cupcakes:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
For the vanilla buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons milk
1- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3- In a separate bowl, whisk together the flour, baking powder, and salt.
4- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
5- Heat the milk in a small saucepan until hot but not boiling. Gradually add the hot milk to the cupcake batter, mixing well after each addition.
6- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7- Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8- Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
9- Meanwhile, prepare the vanilla buttercream frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk. Mix until smooth and fluffy.
10- Once the cupcakes are completely cooled, frost them with the vanilla buttercream frosting using a piping bag or a knife.
Enjoy these delicious Hot Milk Cupcakes with Vanilla Buttercream Frosting, and indulge in the creamy, sweet flavors. Share this recipe with your loved ones and tag someone who would enjoy these cupcakes!