Homemade Vanilla Cupcakes
These vanilla cupcakes will be your go-to for every shower, school event, church function, weekend treat, baseball game, birthday party, you name it!
Servings: 24 standard cupcakes
Calories: 175kcal
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- 12 tablespoon unsalted butter , softened (1 ½ sticks)
- 1 ½ cups granulated sugar
- 4 eggs
- 2 teaspoon vanilla extract
- 1 ¼ cups whole milk
Instructions
- Heat oven to 350ºF. Line cupcake pans with liners; set aside.
- Whisk together flour, baking powder and salt, set aside.
- In a mixing bowl, beat together butter and sugar until light, about 3 minutes. Add eggs and vanilla and combine, scraping sides of bowl.
- Stir in flour mixture and milk alternately in 3 parts, starting and ending with flour.
- Divide batter among liners; fill standard cups ¾ full and mini cups just below the top.
- Bake until tops spring back when lightly pressed, about 20 minutes for standard, 15 minutes for mini. Cupcakes will stay a light color, so don’t wait until they are golden. Cool completely on racks before frosting.
- Ice with Fluffy Vanilla Frosting or Milk Chocolate Frosting and decorate with candies.
Notes
- This recipe makes 3 dozen mini cupcakes.
- Top the cupcakes with your favorite frosting.
- Unlike many vanilla cupcake recipes, this one doesn't brown. Don't look for a golden color as the cake bakes, if you see it they are overdone! They are beautiful blonde cupcakes, with a fine crumb and rich taste.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 90mg | Potassium: 76mg | Sugar: 13g | Vitamin A: 240IU | Calcium: 36mg | Iron: 0.9mg