1. Prepare the oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar
In a separate large bowl, beat the softened butter and sugar for 2–3 minutes, until pale and fluffy.
4. Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
5. Combine everything
Add about one-third of the flour mixture, followed by half of the milk. Mix gently.
Repeat with another third of the flour, the remaining milk, and finally the remaining flour. Mix only until the batter is smooth—don’t overmix.
6. Fill the cupcake liners
Divide the batter evenly among the 12 liners, filling each about ⅔ full.
7. Bake
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack and allow them to cool completely.
9. Decorate
Once completely cool, frost with your favorite buttercream and decorate with sprinkles if desired.
✨ Baking Tip
For extra-soft cupcakes, make sure your butter, eggs, and milk are close to room temperature before mixing. This helps create a smooth batter and a lighter texture.
See more on the next page
