Classic Easy Vanilla Cupcakes
These classic vanilla cupcakes are incredibly easy to make and result in a wonderfully light and fluffy treat. Perfect for any occasion, they are a delightful base for your favorite frosting.
Equipment
- oven
- muffin tin
- paper liners
- medium bowl
- whisk
- large bowl
- electric mixer
- wooden skewer
- wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Mixing the Batter
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes), scraping the bowl as needed.
- Beat in eggs one at a time, mixing well after each, then stir in vanilla extract.
- Gradually add dry ingredients and milk in alternating thirds to the wet ingredients, mixing on low speed until just combined and no flour streaks remain, being careful not to overmix.
Baking and Cooling
- Divide batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer comes out clean and tops are lightly golden and springy.
- Cool cupcakes in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Ensure all cold ingredients are at room temperature for the best emulsion and a smooth, consistent batter. Do not overmix the batter once the flour is added, as this can lead to tough cupcakes.