I love cupcakes for their quick bake time and big smile they bring. This simple cupcake recipe makes soft, light cakes you can dress any way you like. I also like to try other flavors, for example this blackberry lime cheesecake cupcakes if you want a fruity twist.
Why You’ll Love This Recipe
You will love these cupcakes because they bake fast and taste like home. They stay moist for days and peel from the wrapper cleanly. If you like a richer cake, try a different style like the cherry red velvet cupcakes for a bold color and taste.
How to Make Cupcake
This recipe uses easy steps and common tools. You mix the dry and wet parts, fill the cups, and bake. For another take on the same base, see this another version of blackberry lime cheesecake cupcakes for ideas.
Ingredients:
{image_template}
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, room temp
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
Directions:
- Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a bowl, stir flour, sugar, baking powder, and salt together.
- In a second bowl, beat butter until smooth. Add eggs one at a time, then stir in milk and vanilla.
- Mix the wet and dry parts until just combined. Do not overmix.
- Fill each cup two thirds full with batter.
- Bake 18 to 22 minutes until a toothpick comes out clean.
- Cool in the pan 5 minutes, then move to a rack to cool fully.
For a full list of add-ins and notes, you can check the blackberry lime cheesecake ingredient guide for tips on fruit and glaze.
How to Serve Cupcake
Serve these cupcakes at room warm or cool. Top with buttercream, a dust of cocoa, or fresh fruit. For a party, arrange them on a pretty stand and add a small flag or sprinkle. Parents and kids both enjoy a simple buttercream swirl.
How to Store Cupcake
Keep cupcakes in a covered box at room temperature for 2 days. For more time, place them in the fridge for up to 5 days. Bring chilled cupcakes back to room temp before serving for best taste. If you want to freeze them, wrap each cupcake tight and freeze up to 3 months.
Tips for the Best Cupcake
- Measure flour by spooning it into the cup and leveling it.
- Do not overmix; stop when the batter looks smooth.
- Use room temp eggs and butter for a fine crumb.
- Fill liners even for equal bake time.
- Let cupcakes cool before frosting to avoid melt.
You can also find step ideas for shaping and baking at these simple notes on blackberry lime cheesecake baking steps.
Variations
- Chocolate: Swap 1/3 cup flour for cocoa powder.
- Lemon: Add 2 teaspoons lemon zest and 1 tablespoon lemon juice.
- Fruit: Fold in 1/2 cup chopped berries for a soft fruit note.
- Mini: Use a mini muffin pan and bake 8–12 minutes.
Frequently Asked Questions
Q: How long do cupcakes take to bake?
A: Most standard cupcakes bake 18 to 22 minutes at 350°F. Check with a toothpick.
Q: How do I keep cupcakes moist?
A: Do not overbake. Use room temp ingredients and wrap cupcakes if you store them.
Q: Can I freeze frosted cupcakes?
A: Yes. Freeze them on a tray until solid, then wrap each one. Thaw in the fridge or at room temp.
Q: Can I make this recipe gluten free?
A: Yes, swap in a 1-to-1 gluten-free flour mix and check texture while mixing.
Conclusion
For more cupcake ideas and step by step photos, visit the helpful Cupcake Project recipe collection.
Print
Simple Cupcake Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy cupcake recipe that yields soft, light cakes perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, room temperature
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Stir flour, sugar, baking powder, and salt together in a bowl.
- Beat butter in a second bowl until smooth. Add eggs one at a time, then stir in milk and vanilla.
- Mix the wet and dry ingredients until just combined. Do not overmix.
- Fill each cup two-thirds full with batter.
- Bake for 18 to 22 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move to a rack to cool fully.
Notes
Use room temperature ingredients for best results. Store in a covered box at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
