Description
These Classic Vanilla Cupcakes are light, moist, and made with simple ingredients, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- ½ cup (120 ml) whole milk, room temperature
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- With the mixer on low, add the dry ingredients in three additions, alternating with the milk in two additions, mixing just until combined.
- Scoop batter into the prepared liners, filling each about two-thirds full.
- Bake for 18–22 minutes, rotating the pan halfway through. Cupcakes are done when the tops are lightly golden and a toothpick inserted comes out with a few moist crumbs.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These values reflect the cake base only (no frosting). Adding frosting will increase calories and sugar content significantly.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 205
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.4g
- Protein: 2.8g
- Cholesterol: 30mg