Vanilla Cupcakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These vanilla cupcakes are my go to when I need something sweet and satisfying without spending hours in the kitchen. With just twenty minutes of prep and twenty five minutes in the oven, you'll have a dozen beautiful cupcakes ready to enjoy or share. The ingredients are simple and budget friendly, nothing fancy or hard to find. I love that eggs provide quality protein while keeping these cupcakes moist and tender. Whether you're baking for a special occasion or just craving a homemade treat, this recipe delivers classic vanilla flavor every single time with minimal fuss.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 5 mLpure vanilla extract
- 2 gbaking powder
- 1 gsalt
- 120 mLmilk
- 20 gconfectioners' sugar
- 40 mLvegetable oil
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl frequently.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
Tip: Do not overmix.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Remove from the oven and let cool completely.
- 8
Once the cupcakes are cool, frost with your preferred frosting and decorate as desired.
Tip: Optional.
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