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Vanilla Cupcakes

These vanilla cupcakes are light, fluffy, and perfect for any occasion, bringing sweet comfort with every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups milk substitute with plant-based milk for a dairy-free option
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 0.25 teaspoons salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.
  3. In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  4. In a separate mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 3-4 minutes).
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Stir in the milk and vanilla extract, mixing just until combined.
  7. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until no flour clumps remain.
  8. Spoon the batter into the lined muffin tin, filling each liner about 2/3 full.
Baking
  1. Place the tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Once baked, allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack.
  2. Frost as desired once they are completely cool.

Notes

Store cupcakes in an airtight container in the refrigerator for 3-5 days. To freeze, place un-frosted cupcakes in a freezer-safe bag for up to 3 months.