Vanilla Cupcakes

Moist and delightful, these Vanilla Cupcakes are a classic treat that’s perfect for any celebration. With a tender crumb and subtle sweetness, they’re a crowd-pleaser.

Made with simple ingredients and a straightforward process, you’ll be whipping up a batch of these babies in no time!

Ready Time

45 mins

Yields

9 servings

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature

Instructions

Preheat your oven to 350°F (175°C).

Line a 9-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, using an electric mixer, beat the butter until it’s creamy, about 2 minutes.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract.

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.

Beat just until combined.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Let the cupcakes cool completely in the pan before frosting and decorating.

Notes

Use high-quality cocoa butter or European-style butter for the best flavor.

Don’t overmix the batter, as it can lead to dense cupcakes.

If you’re using a convection oven, reduce the temperature by 25°F (15°C) to prevent overcooking.

To ensure the cupcakes are evenly baked, rotate the muffin tin halfway through the baking time.

Let the cupcakes cool completely in the pan to prevent them from breaking apart.

If you’re not planning to frost the cupcakes immediately, you can store them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.