Vanilla Cupcake Recipe

Why You’ll Love This Recipe

These vanilla cupcakes are not only easy to make but also have a wonderfully soft texture that melts in your mouth. The vanilla flavor is perfectly balanced, and the buttercream frosting adds a rich creaminess that elevates the entire dessert. Whether you're an experienced baker or a beginner, you’ll find these cupcakes easy to prepare and impossible to resist. They are a versatile treat for any occasion, from family gatherings to special celebrations.

Ingredients

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• 2 large eggs (room temperature)

• 1 cup granulated sugar

• ½ cup unsalted butter, melted

• 1 teaspoon vanilla extract

• ½ cup milk (any type)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Sift together the flour, baking powder, and salt in a bowl, and set aside.

3. In a separate bowl, beat the eggs and sugar together using an electric mixer for 1-2 minutes until the mixture is light yellow.

4. Slowly add the melted butter and vanilla extract while continuing to mix.

5. Gradually add the milk and the dry ingredients, alternating between them, until fully combined. Be sure to scrape the sides of the bowl as necessary.

6. Fill each cupcake liner about ¾ full with batter.

7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cupcakes cool completely before frosting.

Servings and Timing

• Servings: 12 cupcakes

• Preparation Time: 15 minutes

• Baking Time: 15-18 minutes

• Total Time: 35-40 minutes

Variations

• Chocolate Cupcakes: Add ¼ cup of cocoa powder to the dry ingredients for a chocolate version.

• Fruit-Infused Cupcakes: Add small pieces of your favorite fruit (like strawberries or raspberries) to the batter for a fruity twist.

• Lemon Cupcakes: Add lemon zest to the batter for a fresh citrus flavor. You can also substitute the vanilla extract with lemon extract.

Storage/Reheating

• Store cupcakes in an airtight container at room temperature for up to 3 days.

• For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Let them come to room temperature before serving.

• To reheat, microwave cupcakes for about 10-15 seconds.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! These cupcakes can be baked a day or two in advance and stored in an airtight container.

2. Can I freeze these cupcakes?

Absolutely. To freeze, place the cooled cupcakes in an airtight container or freezer bag and store for up to 3 months.

3. How do I prevent my cupcakes from sinking in the middle?

Ensure that the oven is fully preheated before baking, and avoid opening the oven door too early. Also, make sure the batter is not too thick.

4. Can I use margarine instead of butter?

Yes, you can substitute margarine, though the flavor and texture may be slightly different.

5. Can I use almond flour instead of all-purpose flour?

Almond flour may not provide the same light and fluffy texture, but it can be used for a gluten-free version with modifications to the recipe.

6. How do I make sure my cupcakes stay moist?

Avoid overbaking, and make sure the batter has the right consistency. Adding a tablespoon of water at a time if needed can also help keep the batter moist.

7. What can I use if I don’t have a piping bag for frosting?

You can use a butter knife or a frosting spatula to spread the buttercream on the cupcakes.

8. Can I use store-bought frosting instead of making my own?

Yes, store-bought frosting can work as a quick alternative, though homemade frosting adds a fresher, creamier touch.

9. Can I add sprinkles on top of the cupcakes?

Yes! Decorate with sprinkles, chocolate chips, or any other topping after frosting for extra flair.

10. Can I make these cupcakes in mini size?

Yes, just reduce the baking time to around 10-12 minutes, and keep an eye on them to avoid overbaking.

Conclusion

These vanilla cupcakes are a perfect treat for any occasion. They’re simple to prepare, deliciously soft, and topped with a smooth buttercream frosting that will delight anyone who tries them. Whether you stick to the classic recipe or add your own variations, these cupcakes are sure to be a crowd-pleaser. So, gather your ingredients and start baking today!

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Vanilla Cupcake Recipe

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These vanilla cupcakes are soft, fluffy, and easy to make. Topped with a rich vanilla buttercream frosting, they are a perfect treat for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 35-40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

2 large eggs (room temperature)

1 cup granulated sugar

½ cup unsalted butter, melted

1 teaspoon vanilla extract

½ cup milk (any type)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Sift together the flour, baking powder, and salt in a bowl, and set aside.
3. In a separate bowl, beat the eggs and sugar together using an electric mixer for 1-2 minutes until the mixture is light yellow.
4. Slowly add the melted butter and vanilla extract while continuing to mix.
5. Gradually add the milk and the dry ingredients, alternating between them, until fully combined. Be sure to scrape the sides of the bowl as necessary.
6. Fill each cupcake liner about ¾ full with batter.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.

Notes

For variations: Add cocoa powder for chocolate cupcakes, fruit for a fruity twist, or lemon zest for a citrus flavor.

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freezing is possible for up to 3 months, and reheating can be done in the microwave for 10-15 seconds.

Nutrition

• Serving Size: 1 cupcake
• Calories: 220
• Sugar: 18g
• Sodium: 130mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 40mg