Soft Vanilla Cupcakes
Light, fluffy vanilla cupcakes that come together in just 30 minutes with everyday pantry staples. A foolproof base recipe you can top with your favorite frosting or filling for any occasion.
🛒 Ingredients
12 servings
- 2 eggs, room temperature
- 1 cup (200 g) granulated sugar
- 2 cups (240 g) all-purpose flour, sifted
- 1 cup (240 ml) whole milk
- 3 tablespoons (40 g) unsalted butter, melted and cooled
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk the eggs and sugar together until pale and slightly fluffy.
- 3
Stir in the melted cooled butter, vanilla extract, and salt until well combined.
- 4
Gradually fold in the sifted flour and baking powder, alternating with the milk in three additions, mixing just until smooth — do not overmix.
- 5
Divide the batter evenly among the liners, filling each about two-thirds full.
- 6
Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
- 7
Cool completely on a wire rack before frosting or filling as desired.
💡 Chef's Tip
For extra fluffy cupcakes, bring eggs and milk to room temperature 30 minutes before starting. These pair beautifully with vanilla buttercream, chocolate ganache, or a simple powdered sugar glaze.
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Same category — Desserts
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