Easy Vanilla Cupcakes
Soft, fluffy, buttery vanilla cupcakes made with simple pantry ingredients.
Equipment
- Muffin tin
- Cupcake liners
- Mixing Bowl
- Electric mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
- ¾ cup superfine sugar
- ⅔ cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups self-rising flour
- ¼ cup milk
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Add flour alternately with milk and mix until just combined.
- Fill cupcake liners about ¾ full.
- Bake for 18–20 minutes until tops spring back lightly when touched.
- Cool in the pan for a few minutes, then transfer to a wire rack.
Notes
-
Do not overmix the batter.
-
Use room-temperature eggs and butter for the best texture.
-
These cupcakes can be frosted with buttercream, cream cheese frosting, or whipped cream.
- For extra vanilla flavor, add an additional ½ teaspoon vanilla extract.
- Fill cupcake liners evenly for uniform baking.
- Allow cupcakes to cool completely before frosting.