Easy Vanilla Cupcakes
These easy vanilla cupcakes are perfect for any occasion, offering a delightful treat with a simple preparation. They are fluffy, moist, and infused with classic vanilla flavor, suitable for beginners and experienced bakers alike.
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 cup Granulated sugar
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Salt
Wet Ingredients:
- ½ cup Unsalted butter (1 stick), softened to room temperature
- 2 Large eggs at room temperature
- 1 ½ teaspoons Vanilla extract (good quality)
- ½ cup Milk (whole milk or 2%)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt, then set aside.
Mixing
- In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, scraping the bowl as needed, then stir in vanilla extract until just combined.
- Gradually add dry ingredients to wet, alternating with milk, starting and ending with dry ingredients; mix on low speed until just combined.
Bake and Cool
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into a cupcake comes out clean.
- Cool cupcakes in the muffin tin for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Ensure all wet ingredients are at room temperature for a smoother batter. Do not overmix the batter to keep the cupcakes light and fluffy.