Description
Light and tender vanilla cupcakes perfect for any occasion with a moist crumb and versatile flavor.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup (120 ml) milk, room temperature
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Optional toppings: buttercream, cream cheese frosting, sprinkles, fresh berries
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
- Cream the softened butter and granulated sugar until pale and fluffy (about 3–4 minutes).
- Add the eggs one at a time, mixing well after each, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in three additions, alternating with the milk.
- Mix until just combined. Stop as soon as there are no streaks of flour.
- Use a small scoop or tablespoon to fill each liner about two-thirds full.
- Bake for 18–20 minutes, rotating the pan halfway through.
- Cool the cupcakes in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be stored covered at room temperature for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American