Classic Vanilla Cupcakes

• 1 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Steps

1. 1 Preheat oven to 350°F. Line a muffin tin with paper liners.
2. 2 In a bowl, cream together butter and sugar until light and fluffy.
3. 3 Beat in eggs one at a time, then stir in vanilla.
4. 4 Combine flour, baking soda, and salt in a separate bowl.
5. 5 Alternately add flour mixture and milk to the butter mixture, beginning and ending with the flour mix. Stir until just combined.
6. 6 Divide batter evenly among cupcake liners.
7. 7 Bake for 20 minutes, or until a toothpick inserted comes out clean.
8. 8 Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tips

• For extra moist cupcakes, brush tops with a bit of milk before baking.
• Use room temperature ingredients for best results.
• Don't overmix the batter or your cupcakes might be dense.
• These cupcakes freeze well for up to 3 months.
• Try adding sprinkles or a drizzle of glaze for a fun twist.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate if frosting is used. Freeze for up to 3 months; thaw at room temperature.

Serving Suggestions

• Top with a swirl of classic buttercream frosting.
• Dust with powdered sugar for a simple finish.
• Pair with a cup of coffee or tea.
• Serve alongside fresh berries for a refreshing contrast.

FAQ