Vanilla Cupcakes
Delicious and fluffy vanilla cupcakes perfect for any occasion.
Servings: 12 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Electric Mixer
- Muffin Tin
- Cupcake Liners
Ingredients
Ingredients
- 1.25 cups All-purpose flour Provides structure and stability.
- 0.75 cups Granulated sugar Adds sweetness and contributes to texture.
- 0.5 cups Unsalted butter, softened Provides moisture and richness.
- 2 large Eggs Essential for binding and moisture.
- 0.5 cups Whole milk Adds moisture and fluffiness.
- 2 teaspoons Baking powder Leavening agent for fluffiness.
- 0.25 teaspoons Salt Enhances flavors.
- 1 tablespoon Vanilla extract Infuses signature flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until combined.
- Evenly distribute the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use high-quality vanilla extract and ensure butter is at room temperature.