Description
These moist vanilla cupcakes are soft, fluffy, and packed with rich vanilla flavor, making them perfect for any occasion. Simple ingredients come together to create a light and tender crumb.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup whole milk, room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix just until 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 in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Add lemon zest for a brighter flavor variation.
Fold in mini chocolate chips or sprinkles for added texture.
Pair with vanilla buttercream, chocolate frosting, or cream cheese frosting.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Unfrosted cupcakes can be frozen for up to 2 months and thawed before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
