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A batch of easy vanilla cupcakes on a cooling rack, ready to decorate

Classic Easy Vanilla Cupcakes

These classic vanilla cupcakes are easy to make and produce a light and fluffy treat, perfect for any occasion. They are ready for your favorite frosting once cooled.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Breakfast
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 ½ teaspoons Baking powder
  • ½ teaspoon Salt
Wet Ingredients
  • ½ cup Unsalted butter 1 stick, softened to room temperature
  • 2 Large eggs room temperature
  • 2 teaspoons Vanilla extract
  • ½ cup Milk whole milk works best, room temperature

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls (medium and large)
  • Electric mixer
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
Mixing
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
  3. Add eggs one at a time, beating after each, then stir in the vanilla extract.
  4. Gradually add dry ingredients and milk alternately to the wet mixture, mixing on low speed until just combined and smooth.
Baking
  1. Fill prepared cupcake liners about two-thirds full with batter.
  2. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  3. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Ensure all cold ingredients like butter, eggs, and milk are at room temperature for a smoother batter and better-textured cupcakes. Do not overmix the batter to avoid tough cupcakes; mix just until no streaks of flour remain.