Description
Tender, fluffy vanilla cupcakes with endless ways to dress them up, 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 vanilla extract
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the softened butter and sugar together until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating briefly after each until incorporated. Mix in the vanilla.
- With the mixer on low, add about one-third of the dry ingredients, then half the milk. Mix just until combined.
- Add another third of the dry, the rest of the milk, then the remaining dry ingredients. Stop mixing as soon as the batter is uniform.
- Use an ice cream scoop or large spoon to fill each liner about two-thirds full.
- Bake for 18–20 minutes, until lightly golden and a toothpick comes out clean.
- Cool the cupcakes in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
Notes
For dairy-free or vegan versions, replace eggs with applesauce or a flax ‘egg’, and use dairy-free milk and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American