1. Prepare the oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
2. Combine the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light, fluffy, and pale.
4. Add the eggs
Beat in the eggs one at a time, making sure each one is incorporated before adding the next. Mix in the vanilla extract.
5. Combine the batter
Add about one-third of the flour mixture to the butter mixture and mix gently. Add half of the milk, then repeat, finishing with the remaining flour.
Mix only until the batter is smooth. Do not overmix.
6. Fill the cupcake liners
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake
Place the pan in the preheated oven and 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 to cool completely.
🍦 Optional Vanilla Frosting
Ingredients:
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1½ teaspoons vanilla extract
- 2–3 tablespoons milk or heavy cream
- Pinch of salt
9. Make the frosting
Beat the butter until creamy. Gradually add the powdered sugar, followed by vanilla and milk. Beat for 2–3 minutes until fluffy.
10. Decorate
Pipe or spread the frosting over the completely cooled cupcakes. Add sprinkles or fresh berries if desired. 🍓
⭐ Tips for Perfect Cupcakes
- Use room-temperature eggs, milk, and butter for a smoother batter.
- Don’t overmix after adding the flour.
- Fill the liners evenly for cupcakes that bake at the same rate.
- Don’t frost them until they are completely cool.
Soft, fluffy, buttery, and full of sweet vanilla flavor—these cupcakes are simple enough for everyday baking and special enough for celebrations! 🧁✨
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