Description
This easy vanilla cupcake recipe yields moist, fluffy, and classic cupcakes perfect for any occasion. Made with simple pantry staples, these cupcakes are quick to prepare and can be customized with your favorite frosting and sprinkles for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Optional Toppings
- Frosting of choice
- Sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent and salt evenly throughout the flour for consistent cupcakes.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This incorporates air into the mixture, contributing to a light cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing gently until just combined to avoid overmixing, which can make cupcakes tough.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely, which prevents sogginess.
- Frost and Decorate: Once cooled, frost the cupcakes with your favorite frosting and decorate with sprinkles if desired for a festive touch.
Notes
- For a dairy-free version, use plant-based butter and substitute whole milk with almond or oat milk.
- These cupcakes are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Ensure cupcakes are cooled completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
