Vanilla Cupcakes Recipe

Name: Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CLASSIC VANILLA CUPCAKES; Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature.; Sift into a mixing bowl:; Add and mix to combine:; Add:; Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.; Add:; Mix at low speed for 30 seconds.; Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.; The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

Servings: persons

CLASSIC VANILLA CUPCAKES
Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature.
Sift into a mixing bowl:
Add and mix to combine:
Add:
Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
Add:
Mix at low speed for 30 seconds.
Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

1
CLASSIC VANILLA CUPCAKES
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Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature.
3
Sift into a mixing bowl:
4
- 1 3/4 cups plus 2 tablespoons cake flour
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- 3/4 teaspoon salt
6
Add and mix to combine:
7
- 1 cup sugar
8
Add:
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- 1/2 cup plus 2 1/2 teaspoons warmed milk (110u00b0F)
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- 2 large eggs
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- 4 ounces (1 stick) very soft unsalted butter
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- 1/2 teaspoon pure vanilla extract
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Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
14
Add:
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- 1 1/2 teaspoons baking powder
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Mix at low speed for 30 seconds.
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Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
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The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: CLASSIC VANILLA CUPCAKES, Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature., Sift into a mixing bowl:, Add and mix to combine:, 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.

That's it — enjoy your meal!

Vanilla Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions