Ingredients (Makes 12 cupcakes):
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
½ cup (120ml) whole milk, room temperature
Instructions:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar – In a large mixing bowl, beat butter and sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
Add eggs and vanilla – Beat in eggs one at a time, then stir in vanilla extract.
Combine wet and dry – Add the dry ingredients to the butter mixture in two parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined (don’t overmix).
Fill cupcake liners – Divide batter evenly among the liners, filling each about ⅔ full.
Bake – Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Optional Vanilla Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream or milk
Beat butter until smooth, gradually add powdered sugar, vanilla, and cream. Whip until fluffy. Pipe onto cooled cupcakes.
✨ That’s it! You’ll have soft, moist, and flavorful vanilla cupcakes perfect for birthdays, tea parties, or anytime sweet cravings.