Description

These Vanilla Cupcakes feature a remarkably light and airy crumb that stays moist for days. Made with high-quality vanilla, these cupcakes are easy to make using basic pantry staples and allow for various healthy substitutions.

Ingredients

Scale

1.5 cups All-Purpose Flour
1 cup Granulated Sugar
0.5 cup Unsalted Butter
2 large Eggs
0.5 cup Whole Milk
2 teaspoons Pure Vanilla Extract
1.5 teaspoons Baking Powder
0.25 teaspoon Salt

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners
In a large bowl, cream together the unsalted butter and granulated sugar until pale and fluffy
Beat in the eggs one at a time, mixing well after each additio
Stir in the pure vanilla extract
In a separate bowl, whisk together the flour, baking powder, and salt
Add half of the dry ingredients to the butter mixture, stir gently, then add the milk, and finish with the remaining dry ingredients, mixing until just combined
Spoon the batter into the prepared liners, filling each about two-thirds full
Bake for 18 to 22 minutes, or until a toothpick inserted comes out clea
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely

Notes

Always use room temperature ingredients for better emulsification.

Avoid overmixing to maintain a tender crumb.

Consider using high-quality vanilla for enhanced flavor.

Prep Time: 20 mins
Cook Time: 18-22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210 kcal
Sugar: 15g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg