Vanilla Cupcakes
These classic vanilla cupcakes are light, fluffy, and delicately sweet. Perfect for any occasion, they are easy to make and serve as a versatile base for a variety of frostings and decorations. Whether you're a beginner or an expert baker, this recipe guarantees perfect results every time.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Muffin tin
- Cupcake liners
- Cooling rack
Ingredients
- 1 1/2 cups 190g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 115g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/2 cup 120ml whole milk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
Notes
Room temperature ingredients: Ensure that the butter, eggs, and milk are at room temperature for a smooth batter.
Don't overmix: Overmixing the batter can result in dense cupcakes.
Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be stored in the refrigerator for up to 5 days.