Description
A quick and easy cupcake recipe that yields soft, light cakes perfect for any occasion.
Ingredients
Scale
- 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