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A tray of freshly baked, golden-brown classic vanilla cupcakes in white paper liners.

Classic Vanilla Cupcakes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 242 kcal

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.