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Homemade Vanilla Cupcakes

These vanilla cupcakes are prepared by mixing dry and wet ingredients to create a smooth batter, which is then portioned into a cupcake pan and baked until golden and lightly domed. The final cupcakes have a light, airy crumb with a moist texture and a subtle vanilla aroma, showcasing a tender crumb with a slightly crisp top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup whole milk room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Cupcake/muffin pan
  • Cupcake liners
  • Measuring Cups and Spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners. Measure out and sift the flour, baking powder, and salt into a bowl to ensure even distribution, then set aside.
    1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
  2. Cream together the softened butter and granulated sugar in a large mixing bowl using an electric mixer or whisk until the mixture is pale and fluffy, about 3-4 minutes. The visual cue is a light, airy texture with increased volume.
    1 1/4 cups granulated sugar, 1/2 cup unsalted butter
  3. Beat in the eggs one at a time, mixing well after each addition. You should see the mixture become smoother and slightly thicker, with a glossy appearance.
    2 large eggs
  4. Stir in the vanilla extract, then alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition; do not overmix to keep the batter light.
    1 cup whole milk, 2 teaspoons vanilla extract
  5. Use a spoon or ice cream scoop to evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full. The batter should be smooth and slightly domed on top.
  6. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The cupcakes should be golden brown and lightly risen. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, consider adding a splash of bourbon or a hint of almond extract to the batter. These cupcakes are delicious on their own or topped with your favorite frosting.