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Vanilla Cupcakes

Deliciously Soft Vanilla Cupcakes for Any Celebration

These Vanilla Cupcakes are a classic, soft treat perfect for any occasion, offering customizable flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 ½ cups All-purpose flour Can substitute with gluten-free flour
  • 2 teaspoons Baking powder Ensure it’s fresh for the best rise
  • ¼ teaspoon Salt Use sea salt for a gourmet touch
  • ½ cup Unsalted butter Can replace with vegan butter
  • 1 cup Granulated sugar Brown sugar can add a hint of caramel flavor
  • 2 large Eggs Use flax eggs for a vegan option
  • 1 tablespoon Vanilla extract Consider vanilla bean paste for intensified flavor
  • ½ cup Milk Almond milk or any plant-based milk can be substituted
  • ½ cup Sour cream or yogurt Optional, substitute with plant-based yogurt for vegan

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • electric mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt until well combined.
  3. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Add 2 large eggs, one at a time, beating well after each addition, then stir in 1 tablespoon of pure vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of milk, until just combined.
  6. If desired, gently fold in ½ cup of sour cream or yogurt.
  7. Fill each muffin cup with batter, about ⅔ full.
  8. Bake for 18 to 22 minutes, or until golden and a toothpick comes out clean.
  9. Allow cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  10. While cooling, prepare frosting by beating together ½ cup of softened butter and 2 cups of powdered sugar, adding milk to reach desired consistency.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days at room temperature, longer if refrigerated. Freeze for up to 3 months if unfrosted.

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