Description
- These Easy Vanilla Cupcakes are soft, buttery, and full of classic flavor. Simple ingredients come together for a light, fluffy crumb that’s perfect for birthdays, bake sales, or a sweet treat at home.
Ingredients
- ¾ cup superfine sugar
- ⅔ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups self-rising flour
- ¼ cup milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Beat butter and sugar together until light and fluffy using an electric mixer.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Alternate adding flour and milk, stirring gently until the batter is smooth and no flour streaks remain.
- Spoon batter into cupcake liners, filling each about three-quarters full.
- Bake for 18–20 minutes or until tops spring back when lightly pressed.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Use room-temperature butter and eggs for best texture.
- Don’t overmix once the flour is added; this keeps cupcakes light and airy.
- Store unfrosted cupcakes in an airtight container for 3 days or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American