Vanilla Cupcakes – a delicious recipe with flour, baking powder, salt, unsalted butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2
Whisk the flour, baking powder and salt in a bowl.
3
Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes.
4
Beat in the eggs, one at a time, scraping down the bowl as needed.
5
Beat in the vanilla.
6
Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
7
Divide the batter among the muffin cups, filling each three-quarters full.
8
Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through.
9
Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
10
Top with frosting.
11
Photograph by Levi Brown
665
kcal
Calories
30
g
Fat
88
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt, 1 stick unsalted butter, softened, and more.
Yes, Vanilla Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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