Vanilla cupcake

Here’s a classic and fluffy Vanilla Cupcake recipe soft, buttery, and perfectly sweet with a light crumb. These cupcakes are easy to make and ideal for any occasion!

🧁 Vanilla Cupcake Recipe (Makes 12 standard cupcakes)

🧾 Ingredients:

For the Cupcakes:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• ½ cup whole milk, room temperature

Optional Add-ins:

• ¼ tsp almond extract for extra flavor

• Sprinkles for a funfetti version

🧁 Instructions:

1. Preheat & Prep:

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream Butter and Sugar:

• In a large bowl, beat the butter and sugar together (using a hand mixer or stand mixer) until light and fluffy — about 2–3 minutes.

4. Add Eggs & Vanilla:

• Beat in eggs one at a time, scraping down the bowl.

• Add vanilla extract (and almond extract, if using).

5. Alternate Dry & Milk:

• On low speed, add the dry ingredients in 3 parts, alternating with the milk, starting and ending with the dry mix.

• Mix until just combined — don’t overmix.

6. Fill & Bake:

• Divide batter evenly among the cupcake liners (about ¾ full).

• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

🧁 Optional Vanilla Buttercream Frosting:

Ingredients:

• ½ cup (1 stick) unsalted butter, softened

• 2 cups powdered sugar

• 1½ tsp vanilla extract

• 1–2 tbsp milk or cream

Instructions:

1. Beat butter until creamy (about 2 minutes).

2. Add powdered sugar gradually, then mix in vanilla and milk until fluffy and spreadable.

3. Pipe or spread onto cooled cupcakes.

✅ Tips:

• Use room temperature ingredients for the best texture.

• Want moister cupcakes? Replace ¼ cup milk with sour cream or yogurt.

• Freeze unfrosted cupcakes for up to 2 months — just thaw and frost when ready!