Vanilla Cupcakes
Butter-based vanilla cupcakes made from scratch with eggs, flour, and milk. Ready in 35 minutes for 24 servings.
Ingredients
- 2½ cups all-purpose flour 312g
- 1½ cups granulated sugar 300g
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter 227g, room temperature
- 4 large eggs
- 1 cup milk 240ml
- 2 tsp vanilla extract
Instructions
Preheat oven:
Heat oven to 350°F (175°C).Mix dry ingredients:
In a bowl, combine flour, baking powder, and salt with a whisk.Cream butter and sugar:
In another large bowl, beat butter and sugar until pale and fluffy. Incorporate eggs one by one, beating thoroughly after each addition, then stir in vanilla.Alternate flour and milk:
Gradually add the flour mixture and milk to the butter mixture in alternating batches, starting and ending with the flour. Mix only until incorporated; avoid overmixing.Fill muffin liners:
Place paper liners in muffin tins and fill each liner about two-thirds full.Bake and cool:
Bake for 15–25 minutes (adjusting for size) until a toothpick inserted in the center emerges clean. Let cool in the pan for 5 minutes, then move to a wire rack.