🌼 Perfect Vanilla Cupcakes
Makes: 12 standard cupcakes
Prep time: 10 minutes
Bake time: 18–22 minutes
⭐ Ingredients
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened to room temp
- 2 large eggs, room temp
- ¾ cup (180ml) whole milk, room temp
- 2 tsp pure vanilla extract (or 1 tsp vanilla bean paste)
🍰 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients
In a bowl, whisk together:
Flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large bowl (hand mixer or stand mixer), beat:
- Butter + sugar
on medium speed for 2–3 minutes until pale and fluffy.
4. Add Eggs & Vanilla
- Add eggs one at a time, mixing well.
- Mix in vanilla.
5. Add Dry Ingredients + Milk
Add dry ingredients in two batches, alternating with the milk.
Mix gently just until combined (do NOT overmix).
6. Fill & Bake
- Divide batter evenly into liners (about 2/3 full).
- Bake 18–22 minutes or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a rack to cool completely.
🧁 Vanilla Buttercream Frosting (Optional but Perfect)
Ingredients
- 1 cup (230g) unsalted butter, softened
- 3–3½ cups (360–420g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Beat butter 2 minutes until creamy.
- Add powdered sugar gradually.
- Add milk/cream, vanilla, and salt.
- Beat on high for 3 minutes until fluffy.
💡 Tips for Perfect Cupcakes
- Room temperature ingredients = light, airy texture.
- Don’t overmix—this creates dense cupcakes.
- For stronger flavor, use vanilla bean paste.
- Let cupcakes cool fully before frosting.