Moist Vanilla Cupcakes
These flavorful moist vanilla cupcakes are simple to make and easy to bake. Top them with chocolate or vanilla buttercream or experiment with different flavors and colors.
Ingredients
- 1 ¼ cups unsalted butter, softened (10 ounces)
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp fine salt
- 1 cup whole milk
Recommended Equipment
Instructions
- Heat the oven to 350°F.
- Line 2 12-well muffin tins (24 muffin cups) with cupcake papers.
- In a mixing bowl with an electric mixer, beat the softened butter and granulated sugar until light and fluffy, scraping the sides of the bowl occasionally. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.1 1/4 cups unsalted butter | 1 3/4 cups granulated sugar | 4 large eggs | 1 tbsp vanilla extract
- In another bowl, combine the flour, baking powder, and salt; stir or whisk to blend thoroughly.3 cups all-purpose flour | 2 1/2 tsp baking powder | 1/2 tsp fine salt
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix on low speed just until blended after each addition, scraping the bowl as needed.1 cup whole milk
- Fill the lined muffin cups about two-thirds full.
- Bake the cupcakes for about 18 to 22 minutes, or until a toothpick inserted into a cupcake comes out clean.
- Cool the cupcakes in the pan for about 5 minutes, then remove them to a rack to cool completely.
Tip: Once the flour is added, mix only until the batter is smooth. Overmixing can make cupcakes dense.
Nutrition
Calories: 201kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 110mgPotassium: 47mgFiber: 0.4gSugar: 15gVitamin A: 298IUCalcium: 47mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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