Description
These classic cupcakes are a delightful treat for any occasion. Light and fluffy with a hint of vanilla, they are sure to please everyone. Top with your favorite frosting and decorations for a personalized touch.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Optional Toppings:
- Sprinkles
- Frosting
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
- Bake: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- You can use this base recipe with any frosting—chocolate, vanilla, or cream cheese.
- Add sprinkles, fruit, or cocoa powder to customize flavors.
- Store cupcakes in an airtight container for up to 3 days.
