Description
Classic vanilla cupcakes featuring a light, fluffy texture and simple ingredients. Perfect as a base for customization with different flavors, fillings, or frostings. This easy-to-make recipe yields moist cupcakes ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Optional
- Frosting and sprinkles for topping
Instructions
- Prepare Oven and Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure proper leavening.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, mixing well to combine flavors.
- Combine Dry and Wet Ingredients: Add the dry ingredients in two additions, alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined to avoid overdeveloping gluten, which can make cupcakes tough.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost and Decorate: Once cooled, frost the cupcakes as desired and add sprinkles if preferred to finish.
Notes
- This basic cupcake recipe is highly versatile—add lemon zest, cocoa powder, or chocolate chips to vary the flavor.
- For a dairy-free option, substitute butter and milk with plant-based alternatives such as margarine and almond milk.
- Avoid overmixing the batter after combining wet and dry ingredients to keep cupcakes light and tender.
- Use fresh eggs and properly softened butter for best texture and flavor.
- Ensure the oven is fully preheated before baking to get even rising and proper bake.
