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Vanilla cupcakes are a classic treat that never goes out of style. Perfect for any occasion, these fluffy, sweet delights are easy to make and always a hit. With a hint of vanilla and a soft, moist texture, they’re bound to become your go-to recipe. Whether you’re baking for a party or just craving something sweet, these cupcakes will satisfy your taste buds and leave you wanting more. Let’s get baking!
Vanilla Cupcake Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup softened unsalted butter
- 1 cup granulated sugar
- 2 large room temperature eggs
- 2 tsp vanilla extract
- 0.5 cup room temperature whole milk
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among 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. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
What You Will Need
Read more: Vanilla Cake Recipe
What you will need to make vanilla cupcakes
- All-purpose flour: Provides structure and stability, ensuring cupcakes hold their shape while remaining tender and moist.
- Baking powder: Leavening agent that helps cupcakes rise, creating a light and fluffy texture.
- Unsalted butter: Adds richness and moisture, contributing to a tender crumb and delicious flavor.
- Granulated sugar: Sweetens the cupcakes while also helping to create a tender texture.
- Eggs: Bind ingredients together, add moisture, and contribute to the overall structure and richness.
- Vanilla extract: Infuses the cupcakes with a classic, sweet vanilla flavor.
- Whole milk: Adds moisture and richness, ensuring the cupcakes are tender and flavorful.
Tools and Instruments Required
What tools/instruments will be needed to make Vanilla Cupcake Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly without making a mess.
- Electric mixer: Helps achieve a light, fluffy batter by thoroughly beating butter and sugar.
- Muffin tin: Keeps cupcake shape uniform while baking, ensuring even cooking.
- Cupcake liners: Prevents sticking, making cupcakes easy to remove and serve.
- Wire rack: Allows cupcakes to cool evenly, preventing soggy bottoms.
Vanilla Cupcake Recipe
Simple and delicious vanilla cupcakes perfect for any occasion.
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Ingredients:
Cupcake Ingredients
- 1.5 cups All-purpose flour
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter softened
- 1 cup Granulated sugar
- 2 large Eggs room temperature
- 2 tsp Vanilla extract
- 0.5 cup Whole milk room temperature
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among 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. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
For extra flavor, you can add a teaspoon of almond extract or lemon zest to the batter.
Read more: Vanilla Chantilly Cream Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Bake cupcakes as directed.
- Let them cool completely.
- Store in an airtight container at room temperature for up to 2 days.
Freezing Instructions
- Cool cupcakes fully.
- Wrap each cupcake tightly in plastic wrap.
- Place wrapped cupcakes in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using room temperature eggs in this vanilla cupcake recipe helps the batter mix more evenly, resulting in a lighter, fluffier texture.
Frequently Asked Questions
FAQ:
How do I store leftover cupcakes?
Store them in an airtight container at room temperature for up to 3 days.
Can I use a different type of milk?
Yes, you can use any milk you prefer, but whole milk gives the best texture.
Can I freeze these cupcakes?
Absolutely. Freeze them in an airtight container for up to 3 months.
How do I know when the cupcakes are done?
Insert a toothpick into the center. If it comes out clean, they're done.
Can I add mix-ins like chocolate chips or fruit?
Sure, fold them into the batter just before filling the cupcake liners.
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