Simple Vanilla Cupcake Recipe

Name: Simple Vanilla Cupcake Recipe
Prep time: 17 min
Cook time: 13 min
Total time: 30 min
Ingredients: 6 tablespoons unsalted butter; 1/2 cup whole milk; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon sea salt; 3 large eggs; 1 cup sugar; 1 teaspoon vanilla

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Need a wonderful dessert fast? This simple vanilla cupcake recipe goes from pantry to baked in just 30 minutes. It’s a homemade treat that’s easy enough for any weeknight but special enough for a celebration.

Ingredients for the Vanilla Cupcakes:

6 tablespoons unsalted butter
1/2 cup whole milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3 large eggs
1 cup sugar
1 teaspoon vanilla

The First Two Steps to Vanilla Cupcakes

First melt the six tablespoons of unsalted butter with the 1/2 cup of milk. I use the microwave for this. It usually only takes a minute. Second, sift the 1 1/2 cups of flour, 1 1/2 teaspoons of baking powder, and the 1/2 teaspoons of sea salt. This will make the batter free of clumps.

Mixing The Wet Ingredients

Add the three eggs and the 1 cup of sugar to the bowl of your mixer and combine until the eggs are light and fluffy. Be sure to scrape down the sides and bottom of the bowl during mixing. Total mixing time should take about 3 minutes. Next, add one teaspoon of vanilla and combine. the batter will be ready for the flour mixture.

Adding the Flour Mixture and Milk Mixture

Add the flour mixture in two equal batches. Add the first batch and combine but only mix the second batch about 80%. There is still the milk and butter mixture to add so over mixing at this point may make the batter tough. Next add the milk mixture and mix until combined. Scrape the bottom of the bowl to make sure everything is incorporated. The batter will be thin. This batter is thin because the butter and milk are melted together rather than creamed. This is what makes the recipe so fast and results in a very tender, moist crumb.

Baking the Cupcakes

Place liners in your cupcake tins and scoop the batter half way up the liner. If you use a #20 portion scoop, it is a standard ice cream scoop. You can also use a ladle. Bake the cupcakes for 11-13 minutes at 350 degrees F or until a toothpick comes out clean.

Simple Vanilla cupcakes fresh from the oven from Cleveland cooking

Here are Some Frostings From My Site You Can Use:

FAQ’s:

Why is this cupcake batter so thin?

Don’t worry! This batter is thin because the butter and milk are melted together rather than creamed. This is what makes the recipe so fast and results in a very tender, moist crumb.

Do I really need to sift the dry ingredients?

I highly recommend it. Sifting the flour, baking powder, and salt together not only removes any lumps but also aerates the flour. This helps make your cupcakes light and fluffy.

Can I use a different kind of milk?

Yes, whole milk provides richness, but you could substitute 2% milk in a pinch. For a dairy-free option, unsweetened almond or oat milk would also work well.

How do I know when the cupcakes are done?

The best way to check is with a toothpick. Insert it into the center of a cupcake; if it comes out clean, they are ready. The tops should also spring back lightly when you touch them.

How should I store these vanilla cupcakes?

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If you frost them (especially with a cream cheese frosting), they should be stored in an airtight container in the refrigerator.