Is there anything better than the smell of fresh cupcakes? These classic vanilla cupcakes are a true kitchen staple. They bring back memories of birthdays and school bake sales. You can make them today with just a few simple ingredients.
Planning a birthday party or a simple weekend treat? This recipe is exactly what you need for a sweet success. It is easy, fast, and always a huge hit. Your kitchen will smell like a professional bakery in minutes.
You do not need fancy equipment to make these. A simple hand mixer or stand mixer works perfectly. These cupcakes are tender and moist every single time. They are the perfect canvas for your favorite frosting.
Why You’ll Love This Recipe
These cupcakes are incredibly light and fluffy. They are perfect for busy families who need a quick treat. Your kids will love helping you line the muffin tin. This recipe is a beginner-friendly winner every single time.
It uses basic pantry items you likely already have. You will love the delicate vanilla flavor in every bite. These are great for school lunches or afternoon snacks. They are budget-friendly and much better than box mixes.
The texture is soft and almost melts in your mouth. They hold up well under heavy frosting or decorations. You can easily double the batch for a big crowd. This is the only vanilla recipe you will ever need.
Simple Cooking Steps
The process is very straightforward and stress-free. You will cream the butter and sugar until pale. This step creates a light and airy base for the cake. Then, you simply alternate the dry and wet ingredients.
This method ensures a fine crumb and tender texture. Mixing slowly helps keep the cupcakes from getting tough. The batter will look smooth and smell wonderful. Even if you are new to baking, you can do this.
Ingredients You’ll Need
Most of these items are already in your kitchen cupboard. Fresh pantry staples make the best homemade treats.
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter, softened
- 1 large egg, room temperature
- 0.5 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
Step-by-Step Directions
- Preheat oven to 350F (177C) and line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
- In a stand mixer bowl equipped with a paddle attachment, cream the butter and sugar on medium-high speed until the mixture reaches a light, pale consistency.
- Reduce speed to low and incorporate the egg and vanilla extract, scraping the sides of the bowl as necessary.
- Add the dry ingredients in three stages, alternating with the milk, starting and ending with the flour mixture.
- Mix until the batter is just homogenous; do not over-mix to avoid gluten development.
- Distribute the batter evenly among the 12 cupcake liners, filling each approximately two-thirds full.
- Bake for 18 to 22 minutes, or or until a thermometer inserted into the center reads 205F (96C).
- Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack for complete cooling.
Best Ways to Enjoy It
Serve these cupcakes with a swirl of buttercream frosting. They look beautiful with a few colorful sprinkles on top. Pair them with a cold glass of milk for the kids. For a special date night, add a fresh strawberry.
Set them out on a pretty platter for your guests. The golden tops look lovely even without any frosting. You can also core them and add a surprise filling. Lemon curd or chocolate ganache would be delicious choices.
These are the perfect addition to any dessert table. You can decorate them to match any party theme. Add a small paper flag for a festive touch. They are easy for little hands to hold and enjoy.
Storage & Reheating
Keep your cupcakes in an airtight container at room temperature. They will stay fresh and moist for up to three days. If you frost them, the fridge might be better. You can also freeze the unfrosted cakes for a later date.
Just wrap them tightly before putting them in the freezer. Thaw them on the counter when you are ready to eat. Proper storage keeps them tasting fresh for days. They reheat beautifully for a few seconds in the microwave.
Recipe Tips for Best Results
- Use room temperature eggs for a much smoother batter.
- Do not overmix the flour to keep them extra fluffy.
- Fill the liners only two-thirds full for perfect rounded tops.
- Measure your flour carefully using the spoon-and-level method.
- Add a pinch of extra vanilla for a deeper flavor.
- Check for doneness with a simple toothpick test.
- Let the cupcakes cool completely before you start frosting.
- For a holiday twist, add a drop of food coloring.
Ways to Switch It Up
- Stir in a handful of mini chocolate chips for texture.
- Add fresh lemon zest for a bright citrus summer twist.
- Use a gluten-free flour blend for a sensitive tummy.
- Swap vanilla extract for almond extract for a nutty profile.
- Top with a dark chocolate ganache for a richer dessert.
Quick Answers
Can I make these ahead of time?
Yes, you can bake these a day early. Store them in an airtight container until you are ready. Frost them just before serving for the best look.
Why did my cupcakes sink in the middle?
Usually, this happens if the oven door opens too soon. It can also happen if your baking powder is old. Always check your expiration dates before you start baking.
Can I use margarine instead of butter?
Butter provides the best flavor and texture for these cakes. Margarine has more water and might change the crumb. Stick with real butter for the most delicious results.
I hope these cupcakes bring a little extra joy to your home. They are so simple and sweet for any day. Happy baking, my friends!
— Lidia
Classic Vanilla Cupcakes
Ingredients
- 1.5 cups all -purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter, softened
- 1 large egg , room temperature
- 0.5 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350F (177C) and line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
- In a stand mixer bowl equipped with a paddle attachment, cream the butter and sugar on medium-high speed until the mixture reaches a light, pale consistency.
- Reduce speed to low and incorporate the egg and vanilla extract, scraping the sides of the bowl as necessary.
- Add the dry ingredients in three stages, alternating with the milk, starting and ending with the flour mixture.
- Mix until the batter is just homogenous; do not over-mix to avoid gluten development.
- Distribute the batter evenly among the 12 cupcake liners, filling each approximately two-thirds full.
- Bake for 18 to 22 minutes, or until a thermometer inserted into the center reads 205F (96C).
- Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack for complete cooling.
