Is there anything better than the smell of vanilla baking in your kitchen? It feels like a warm hug on a quiet afternoon. These classic vanilla cupcakes are the perfect treat for your next family gathering. They are light, fluffy, and so easy to make from scratch.
Whether it is a birthday or a sunny spring day, these cupcakes fit right in. You can whip them up quickly with ingredients you already have. Your family will love the sweet, buttery flavor in every single bite.
Why This Recipe Is a Winner
This recipe is a total favorite for busy parents and beginner bakers. You probably have all the ingredients in your pantry right now. These treats are kid-approved and perfect for school parties or spring picnics.
The texture is incredibly tender thanks to the simple creaming method. It is a reliable recipe that delivers bakery-quality results at home. You will love how budget-friendly and simple the process feels.
Simple Cooking Steps
Making these cupcakes is a breeze, even if you are new to baking. You will cream the butter and sugar until they are light and airy. Then, just mix in your wet and dry ingredients in stages. Success is guaranteed if you follow these easy steps.
Ingredients You’ll Need
Fresh, simple ingredients make the best homemade treats for your loved ones.
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk
Step-by-Step
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Sift together flour, baking powder, and salt into a medium bowl and set aside.
- In a stand mixer bowl, cream the softened butter and granulated sugar on medium-high speed for 3 to 5 minutes until the mixture is light and aerated.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients.
- Fill each cupcake liner to approximately two-thirds capacity to allow for expansion.
- Bake for 18 to 22 minutes or until an internal temperature of 205°F is reached or a tester comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to reach ambient temperature.
Best Ways to Enjoy It
Serve these cupcakes once they are completely cool to the touch. Top them with a creamy buttercream frosting or a simple dusting of sugar. They are wonderful for a sunny spring brunch or a weekend treat. Add some colorful sprinkles to make the kids smile and join the fun.
Keep It Fresh
You can store these cupcakes in an airtight container at room temperature. They will stay soft and delicious for up to three days. If you want to make them ahead, you can freeze the unfrosted cakes. Just wrap them tightly and thaw when you are ready to decorate. This is a great time-saver for busy holiday weekends.
Recipe Tips
- Use room temperature eggs so the batter mixes smoothly and evenly.
- Don’t skip sifting the flour to keep the cupcake texture light.
- Avoid overmixing the batter once you add the dry ingredients.
- Fill the liners only two-thirds full to prevent messy overflows.
- For a spring touch, add a few fresh berries on top.
- Make sure your butter is soft but not melted for best creaming.
Ways to Switch It Up
- Swap vanilla for almond extract for a lovely nutty flavor.
- Fold in half a cup of mini chocolate chips for a surprise.
- Add a teaspoon of lemon zest for a bright, citrusy kick.
- Use a gluten-free 1-to-1 flour blend to keep it inclusive.
Common Questions
Can I make these ahead of time?
Yes, you can bake these a day before your event. Keep them in a sealed container so they stay moist. Frost them right before serving for the best look.
Why did my cupcakes sink in the middle?
This usually happens if the oven door is opened too early. It can also happen if your baking powder is expired. Always check your labels for freshness before starting.
I hope these sweet treats bring a little extra joy to your home. They are such a simple way to celebrate the people you love. Happy baking!
— Lidia
Classic Vanilla Cupcakes
Ingredients
- 1.5 cups all -purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon sal t
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Sift together flour, baking powder, and salt into a medium bowl and set aside.
- In a stand mixer bowl, cream the softened butter and granulated sugar on medium-high speed for 3 to 5 minutes until the mixture is light and aerated.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients.
- Fill each cupcake liner to approximately two-thirds capacity to allow for expansion.
- Bake for 18 to 22 minutes or until an internal temperature of 205°F is reached or a tester comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to reach ambient temperature.
