Perfect Vanilla Cupcakes
A simple and reliable vanilla cupcake recipe that delivers moist, fluffy delights for any occasion.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour provides structure
- 1 1/4 tsp baking powder helps with leavening
- 1/2 tsp salt enhances flavor
Wet Ingredients
- 1/2 cup unsalted butter softened, adds moisture and richness
- 3/4 cup sugar sweetness and texture
- 2 large eggs room temperature, binds ingredients
- 2 tsp pure vanilla extract adds flavor
- 1/2 cup buttermilk or plain kefir, room temperature, increases moisture
Instructions
Preparation
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until evenly mixed.
- In another bowl, cream the softened unsalted butter and sugar until light and fluffy.
- Add the room temperature eggs one at a time to the butter-sugar mixture, mixing well after each addition.
- Stir in the pure vanilla extract until evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
Baking
- Preheat your oven while preparing the muffin tin with cupcake liners.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for about 5 minutes before transferring to a wire rack.
Finishing Touch
- Cool completely before frosting or storing.
Notes
Ensure ingredients are at room temperature for best results. Experiment with different frostings or toppings for variation.