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.
Why This Is The Best Vanilla Cupcake Recipe
- The "Hot Milk" Secret: Unlike dry store-bought cupcakes, this recipe melts the butter into warm milk. This creates an incredibly tender crumb that stays moist for days.
- No Mixer Needed: Okay, you use a mixer for the eggs, but the rest is just pouring! It’s much faster than waiting for butter to soften.
- Flat Tops: These bake up with a lovely flat surface, making them the perfect canvas for piping high swirls of frosting.
- Pantry Staples: You likely have all 7 ingredients in your kitchen right now.
Ingredients for the Vanilla Cupcakes:
- 6 tablespoons unsalted butter
- ½ cup whole milk
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ 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 ½ cup of milk. I use the microwave for this. It usually only takes a minute. Second, sift the 1 ½ cups of flour, 1 ½ teaspoons of baking powder, and the ½ 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.
The Best Frostings for Vanilla Cupcakes. Since this is a sweet, tender cake, it pairs with almost anything!
- American Buttercream
- Chocolate Buttercream
- Whipped Peanut Butter Frosting
- Salted Caramel Frosting
- Apple Cider Cream Cheese Frosting
FAQ's:
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.
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.
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.
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.
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.
Recipe
Easy Vanilla Cupcakes (Moist & Ready in 30 Minutes)
Ingredients
- 6 tablespoons unsalted butter
- ½ cup whole milk
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
Method
- Heat milk and butter in the microwave until butter is melted (about 60 seconds). Do not let it boil. Set aside to cool slightly.
- Sift flour, baking powder, and sea salt together.
- Add eggs and sugar to a mixing bowl and combine until light and fluffy.
- Add vanilla and combine.
- Add flour mixture in two additions and mix until about 80% combined.
- Add butter mixture and combine. The batter will be thin.
- Fill cupcake liners ½ way to top.
- Bake at 350 degrees F for 11-13 minutes.
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