Classic Vanilla Cupcakes
These light, fluffy, and perfectly sweet vanilla cupcakes are a timeless treat that pairs beautifully with any frosting.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •2 teaspoons pure vanilla extract
- •1/2 cup whole milk (120ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- 3
In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- 6
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 7
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
💡 Chef tips
- Ensure your eggs and milk are at room temperature to create a smooth, emulsified batter.
- For a deeper vanilla flavor, use a high-quality vanilla bean paste instead of extract.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
✅ How it should turn out
The finished cupcakes should have a golden-brown top, a tender and moist crumb, and a delicate, buttery vanilla aroma.