If you don't have a go-to recipe for vanilla cupcakes, then look no further. This classic recipe creates soft, fluffy, and moist cupcakes. It can be used over and over again as a delicious base for a variety toppings (such as an easy to make whipped cream frosting or a delicious buttercream frosting) and decorating ideas.
Things You'll Need
12 cupcake liners or cupcake tulips
1/2 cup butter (room temperature)
2/3 cup baking sugar
1/4 cup milk
3 large eggs (brown or white at room temperature)
1 tsp. vanilla extract
1 ½ tsp. baking soda
1/4 tsp. salt
1 ½ cup sifted flour
Zest of one lemon
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1. Prepare the pan and preheat the oven
Prepare your cupcake pan by lining it with your cupcake liners or cupcake tulips. This recipe yields 1 dozen. Once your pan is lined, set it aside for later use. Preheat your oven to 350°F.
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2. Prepare the ingredients
Measure out your ingredients from the ingredients list, making sure your eggs and butter are at room temperature
Tip
Your butter must be room temperature and soft when using. Also if you have a sifter, sift your flour. Sifted flour is easier to mix into other ingredients when baking cupcakes. It also breaks up any lumps in your flour and aerates it at the same time.
3. Make your flour mixture
In a separate bowl, mix together the flour, salt, and baking powder. Then take the zest of your lemon and mix it into your flour mixture. Set this aside.
4. Mix the butter and sugar together
Mix your butter and sugar together until they are light fluffy on medium high for about 10 to 15 minutes.
5. Add the eggs and vanilla
Add your 3 large eggs one at a time, beating then well after each addition. Add the vanilla extract after your eggs have beaten thoroughly. This takes approximately 5 minutes if are using a stand mixer.
6. Add the flour and milk
With your mixer on a low speed, add your flour mixture and milk to your batter, alternating between the flour and milk. You will begin and end with the flour. This takes approximately 5 to 7 minutes using a stand mixer.
7. Pour the batter into the pan
Pour your batter into the cupcake holders you prepared earlier. Using a spatula (or spoon), fill them about 3/4 the way.
8. Bake and cool
Place your cupcakes into your preheated oven and bake for 17 minutes. After they are baked, remove them from the oven and cool them on a rack for 1 to 24 hours.
Tip
Use a cake tester or toothpick after 15 to 17 minutes to ensure they are cooked all the way through. If your tester comes out clean they are ready. Do not over-bake. The tops of the cupcakes should be a light to golden brown.
