Classic Vanilla Cupcakes
A reliable and easy vanilla cupcake recipe that results in a tender crumb, perfect for any celebration.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour (for a lighter crumb, substitute 1/4 cup with cake flour) Use spoon method for measuring to avoid dense cupcakes.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Bring to room temperature for smooth creaming.
- 2 large eggs, at room temperature Soak in warm water for 5–10 minutes if refrigerated.
- 1/2 cup milk Whole milk gives richer flavor; use plant milk for dairy-free.
- 1 1/2 teaspoons baking powder
- 1 teaspoon alcohol-free vanilla extract Pure vanilla is best.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a large bowl, cream the softened butter and sugar together until pale and fluffy, about 2-3 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Stir in the alcohol-free vanilla extract until evenly distributed.
- In a separate bowl, whisk together the flour, baking powder, and salt.
Baking
- Add the dry ingredients to the wet mixture in three parts, alternating with the milk: start and end with the dry ingredients. Mix gently and stop as soon as the flour streaks disappear.
- Spoon or pipe the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove cupcakes from the pan and cool on a wire rack. Frost only after they are completely cool.
Notes
Store frosted cupcakes in an airtight container for up to 2 days at room temperature, or up to 5 days refrigerated. For freezing, wrap unfrosted cupcakes tightly in plastic wrap for up to 3 months.