Description
Light and classic vanilla cupcakes that are perfect for any occasion, simple to make and endlessly adaptable.
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 baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream 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 addition, then stir in the vanilla extract.
- With the mixer on low, add about one-third of the dry mixture, then half of the milk. Repeat, ending with the remaining dry ingredients.
- Use a small scoop to divide the batter evenly among the prepared liners, filling each about two-thirds full.
- Bake for 15–20 minutes, rotating the pan halfway if needed. Check doneness with a toothpick.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Cupcakes can be stored unfrosted or frosted in an airtight container for up to 2 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American