Perfect Vanilla Cupcakes
Delightfully moist and fluffy cupcakes topped with rich buttery frosting, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Sifted
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened Room temperature
- 2 large eggs Room temperature
- 1 cup milk Whole milk preferred; room temperature
- 2 teaspoons vanilla extract Use good quality for the best flavor
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) to get it nice and hot before the cupcakes go in.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the milk. Mix until just combined.
- Fill the Cupcake Liners: Spoon the batter into cupcake liners, filling each about 2/3 full.
- Bake: Place the cupcake tray in the preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool: Allow the cupcakes to cool in the tray for about 5 minutes, then transfer to a cooling rack to cool completely before frosting.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage but allow to come back to room temperature before serving. Reheat leftovers in the microwave for a few seconds.