Description
Tender and moist vanilla cupcakes made easy with pantry staples, perfect for any occasion.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120 ml) milk, room temperature
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1.5 g) salt
- Vanilla buttercream frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Sift together the flour, baking powder, and salt into a bowl. Set aside.
- Beat the softened butter and sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla.
- Reduce mixer speed to low. Add one-third of the dry ingredients and mix until just combined.
- Pour in half the milk and mix gently. Add another third of the dry ingredients, then the remaining milk. Finish with the last third of dry ingredients. Mix only until there are no streaks of flour.
- Fill each liner about two-thirds full (roughly 3 tablespoons batter per cup).
- Bake for 18–20 minutes, rotating the pan once halfway through. A toothpick inserted should come out with a few moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Use room-temperature ingredients for best results. Do not overmix to maintain a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American