Vanilla Cupcakes
These delightful Vanilla Cupcakes are light, fluffy, and rich in vanilla flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour Foundation for the soft texture
- 1 cup granulated sugar For delightful sweetness
- 1.5 tsp baking powder Essential for fluffy rise
- 0.5 tsp salt Enhances flavors
- 0.5 cups unsalted butter (softened) Adds creaminess and richness
- 2 large eggs Binds the mixture together
- 0.5 cups whole milk (or buttermilk) For moisture and tenderness
- 2 tsp pure vanilla extract Provides aromatic flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the sifted flour, baking powder, and salt alternately with the milk until combined.
- Fold in the vanilla extract.
- Fill each muffin liner about two-thirds full with the batter.
Baking
- Bake for 18–20 minutes or until golden and a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
To elevate your Vanilla Cupcakes, consider adding a dash of almond extract. You can also fold in chocolate chips or sprinkles for extra fun. Store in an airtight container at room temperature for up to three days.