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Vanilla Cupcakes

These bakery-soft vanilla cupcakes are fluffy, tender, and infused with a rich vanilla aroma, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsalted butter, softened Should be soft, not melted.
  • 2 large eggs Add one at a time.
  • 0.5 cups milk Use straight from the fridge.
  • 2 teaspoons vanilla extract Main flavor ingredient.
  • 1.75 teaspoons baking powder For gentle lift.
  • 0.25 teaspoons salt Balances sweetness.
  • Frosting of choice (optional) Frosting is optional but recommended.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a mixing bowl, cream together softened butter and granulated sugar until pale and fluffy.
  3. Gradually add the eggs, one at a time, blending well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
Baking
  1. Alternate adding the dry mixture and milk to the butter mixture, mixing until just combined.
  2. Fill the cupcake liners about two-thirds full with batter.
  3. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. The tops should be lightly golden.
Cooling and Serving
  1. Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  2. Frost once fully cool if desired.

Notes

Soften butter before creaming and avoid overmixing the batter. These can be served plain or frosted, and they can be stored unfrosted or frozen if needed.