Description
A tender and moist vanilla cupcake, perfect for any occasion, adorned with a delightful buttercream or glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup milk or buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, ending with dry ingredients.
- Fold in vanilla extract.
- Spoon batter into liners, filling them two-thirds full. Tap the pan gently to release air bubbles.
- Bake for 16–20 minutes until tops spring back and a toothpick comes out with moist crumbs.
- Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For dairy-free cupcakes, replace butter with a neutral oil and use plant-based milk. For gluten-free, use a trusted 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: vanilla cupcake, dessert, baking, sweet treats, birthday cupcakes
