Description
Tender, bakery-style moist vanilla cupcakes with a soft crumb, sweet vanilla aroma, and a melt-in-your-mouth bite. Perfect for birthdays, afternoon tea, or anytime you want a comforting treat.
Ingredients
- All-Purpose Flour: 1 1/2 cups (180 g)
- Granulated Sugar: 1 cup (200 g)
- Unsalted Butter, softened: 1/2 cup (115 g)
- Large Eggs: 2
- Whole Milk: 1/2 cup (120 ml)
- Baking Powder: 1 1/2 teaspoons
- Fine Salt: 1/4 teaspoon
- Pure Vanilla Extract: 2 teaspoons
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, and salt in a bowl until well combined.
- Cream butter and sugar with a mixer on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Divide batter evenly among liners, filling each about two thirds full. Tap the pan once to release air bubbles.
- Bake 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Frost as desired or serve plain. Enjoy.
Notes
- Room temperature ingredients help create a smoother batter and even rise.
- Do not overmix after the flour goes in, this keeps the crumb tender.
- Use quality vanilla for rich, aromatic flavor in every bite.
- Start checking early at 16 minutes since ovens vary.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: moist vanilla cupcake, easy vanilla cupcakes, best vanilla cupcakes, soft crumb cupcakes, classic cupcakes, bakery style cupcakes