Cupcakes Three Ways

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• 1/2 cup unsalted butter, room temperature, plus more
• unsalted butter, for pan
• 1 3/4 cups all-purpose flour, plus more for pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk

Recipe

• 1 for chocolate cupcakes: reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. makes 12.
• 2 black and cupcakes: prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. makes 24.
• 3 preheat oven to 350 degrees. butter and flour a standard 12-cup muffin pan, or use paper liners. in a medium bowl, whisk together flour, baking powder and salt; set aside.
• 4 with an electric mixer, beat butter and sugar until light and fluffy. add eggs one at a time, beating well after each addition; add vanilla and mix until combined. on low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. mix just until incorporated (do not overmix).
• 5 divide batter among prepared muffin cups, filling 2/3 full. bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. frost with your choice of buttercream.
• 6 buttercream three ways.
• 7 vanilla buttercream: with an electric mixer, beat 1 stick room temperature unsalted butter until light and fluffy. on medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary. mix in 1/2 teaspoon pure vanilla extract. increase speed to high, and beat until light and fluffy, about 5 minutes. makes 1 1/2 cups.
• 8 raspberry buttercream: make vanilla buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.
• 9 chocolate buttercream: place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water. heat, stirring occasionaaly, until smooth, 2 to 3 minutes. remove from heat, and cool to room temperature. make vanilla buttercream, then beat in melted chocolate.