Vanilla Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 1 Ice cream scoop or large spoon
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
- Pour in the milk and mix on low speed until incorporated.
- Add the remaining dry ingredients and mix on low speed until the batter is smooth, being careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for at least 25 minutes before frosting or serving.
Notes
For best results, ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and bakes evenly, avoid overmixing once the flour is added to keep the cupcakes tender, and rotate the pan halfway through baking if your oven has hot spots. Check doneness a minute or two early to prevent drying out, and cool the cupcakes completely before frosting so the icing does not melt. You can enhance flavor with a pinch of extra salt or a splash of almond extract, and for lighter texture, sift the flour twice. Store leftover cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer, bringing them back to room temperature before serving for the best texture.
Tried this recipe?Let us know how it was!