Description
Perfect, fluffy vanilla cupcakes with a tender crumb and delicious buttery flavor. This easy recipe uses simple ingredients and foolproof techniques to create bakery-quality cupcakes that stay moist for days. The ideal base for any frosting or decoration.
Ingredients
Scale
For the Cupcakes:
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature
For the Frosting (Optional):
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring (optional)
- Sprinkles for decoration (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners. This prevents sticking and makes for easy cleanup and prettier presentation.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Whisking aerates the flour and ensures the leavening agent is evenly distributed throughout. Set this bowl aside—you’ll add it to the wet ingredients later.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened butter for about 1 minute until smooth and creamy. Add the sugar and continue beating for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which creates lighter cupcakes. Stop occasionally to scrape down the bowl sides with a rubber spatula.
- Add Eggs and Vanilla: Reduce mixer speed to medium. Add eggs one at a time, beating well after each addition (about 30 seconds per egg). The mixture may look slightly curdled after the first egg—this is normal and will smooth out. Add the vanilla extract and beat until just combined. Scrape down the bowl sides to ensure everything is incorporated evenly.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with flour: Add ⅓ of flour, mix just until incorporated, add ½ of milk, mix briefly, add another ⅓ of flour, remaining milk, and finally the last ⅓ of flour. Mix each addition only until you can’t see streaks of flour or milk—overmixing develops gluten and creates tough, dense cupcakes. The batter should be smooth and thick but pourable.
- Fill Cupcake Liners: Using an ice cream scoop or ¼ cup measure, divide batter evenly among the 12 cupcake liners. Each should be about ⅔ full—this allows room for rising without overflowing. Filling evenly ensures all cupcakes bake and brown at the same rate. Tap the pan gently on the counter once or twice to release any large air bubbles.
- Bake: Place the pan on the center rack of your preheated oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs (not wet batter). The tops should be golden and spring back lightly when touched. Don’t open the oven door for the first 15 minutes or cupcakes may sink. Oven temperatures vary, so start checking at 18 minutes.
- Cool: Remove the pan from the oven and let cupcakes cool in the pan for 5 minutes. This resting period allows them to set and makes them easier to remove without breaking. After 5 minutes, carefully transfer cupcakes to a wire cooling rack. Let them cool completely before frosting—frosting warm cupcakes causes melting and sliding.
- Frost and Decorate (Optional): Once completely cool, frost with your favorite buttercream, cream cheese frosting, or chocolate ganache. Pipe with a pastry bag fitted with decorative tips for professional results, or simply spread with an offset spatula. Add sprinkles, edible pearls, or other decorations immediately after frosting while it’s still soft.
Notes
- Room Temperature Ingredients: This is crucial! Cold ingredients don’t mix smoothly and can cause lumpy batter or dense texture.
- Don’t Overmix: Mix only until ingredients are just combined. Overmixing develops gluten, creating tough, dense cupcakes with tunnels.
- Even Filling: Use a cookie scoop or measuring cup to ensure all cupcakes are the same size for even baking.
- Oven Variations: Ovens vary significantly. Start checking at 18 minutes and bake just until done—overbaking creates dry cupcakes.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for 3 days or refrigerate frosted cupcakes for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (without frosting)
- Calories: 195
- Sugar: 17g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg