Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups thoroughly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.½ cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.2 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup milk (whole or 2%), at room temperature
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
To keep your Easy Homemade Vanilla Cupcakes fresh, store them in an airtight container at room temperature if they are unfrosted or frosted with a buttercream that does not contain cream cheese or perishable ingredients. They will stay fresh for up to 3 days. If your cupcakes are frosted with cream cheese frosting or other perishable toppings, they should be stored in the refrigerator in an airtight container for up to 4 days. To reheat, while not typically necessary for cupcakes, if you desire a slightly warmer treat, you can warm them gently in a microwave-safe dish for about 10-15 seconds. For longer storage, you can freeze unfrosted cupcakes. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before frosting.
