Easy Vanilla Cupcake Recipe

This vanilla cupcake is a classic. This recipe is the best balance of easy and tasty. You can finish it with your favorite buttercream or with a simple dusting of powdered sugar, they are that good.

What makes this recipe special

• Simple and easy
• Uses flour, milk and butter
• Excellent cupcake for different types of buttercream

Helpful Hints

• Don’t overmix. To help avoid overmixing the batter, mix last addition of flour just until you see a few streaks of flour, then finish mixing by hand
• Use an ice cream scoop to fill the cupcake liners. Using an ice cream scoop can make it easier to measure out batter equally and make all your cupcakes the same size.
• Fill cupcake liners two-thirds full. Aim for filling cupcake liners two-thirds full, no more than three-quarters. If you overfill, the cupcake may spill over while baking.
• Let cupcakes cool in the cupcake pan a few minutes before removing, if you remove too soon you may get smooshed cupcakes. No es bueno.

Cupcake Ingredients

• Flour: All-purpose
• Baking Powder: Aluminum-free baking powder if available, can use regular
• Salt: Fine kosher salt, or your preference
• Butter: Unsalted
• Sugar: White sugar, granulated sugar
• Eggs: Large eggs
• Milk: Whole milk preferably, can use 2%
• Vanilla: Vanilla extract, can substitute vanilla bean paste

How to make Easy Vanilla Cupcake

1. Preheat oven to 350°F and line muffin pan with cupcake liners.

2. In a bowl, whisk together flour, baking powder and salt. Set aside.

3. In a liquid measuring cup or small bowl, stir together milk and vanilla. Set aside.

4. In a large bowl, cream butter, about 1 minute. Add sugar, mix until light and fluffy, approximately 2 minutes.

5. Add eggs one at a time, blending well between each addition.

6. With mixer on low speed, add flour mixture alternating with the milk mixture, beginning and ending with the flour mixture. Mix just until combined. Don’t overmix! 😊

7. Fill each cupcake liner two-thirds full.

8. Bake for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean or with just a few crumbs on it.

9. Cool pan of cupcakes on a wire rack approximately 10 min. Remove cupcakes from pan and continue to cool on a wire rack.

10. Top with your favorite buttercream or a dusting of powdered sugar.

Easy Vanilla Cupcakes

This vanilla cupcake is a classic. It is the best balance of easy and tasty. Top with your favorite buttercream or with a simple dusting of powdered sugar, they are that good!

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Course Dessert

Ingredients

  

• 2 ¼ cups flour
• 2 ¼ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (2 sticks), softened
• 1 ½ cup sugar
• 3 eggs, room temperature
• 1 cup milk, room temperature
• 2 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F and line a muffin pan with baking cups.
• In a bowl, whisk together flour, baking powder and salt. Set aside.
• In a liquid measuring cup or small bowl stir together milk and vanilla. Set aside.
• Cream butter, about 1 minute. Add sugar, mix until light and fluffy, approximately 2 minutes.
• Add eggs one at a time, blending well between each addition.
• With mixer on low speed, add the flour mixture in 3 parts alternating with the milk mixture in 2 parts. Begin and end with the flour mixture. Mix just until combined. Don’t overmix. 😊
• Fill each baking cup two-thirds full.
• Bake for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean or with just a few crumbs on it..
• Cool pan of cupcakes on a wire rack approximately 10 min. Remove cupcakes from pan and continue to cool on a wire rack.

Video

Notes

After last addition of flour, mix just until you still see a few streaks of flour then finish mixing by hand with a rubber spatula or wooden spoon.

Use an ice cream scoop or spoons to fill the baking cups with batter.

While first batch of cupcakes are baking, prepare a second muffin pan with baking cups and batter.