Description
Moist, airy vanilla cupcakes with a golden dome and balanced sweetness, perfect for celebrations. Made with creamed butter, quality vanilla, and whole milk for a tender crumb that stays fresh for days.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
2 tablespoons pure vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Line a 12-cup muffin tin with cupcake liners
In a bowl, whisk together flour, baking powder, and salt
In another bowl, cream butter and sugar until fluffy
Add eggs one at a time, beating well after each addition
Alternately add dry ingredients and milk to the butter mixture in 3 batches
Stir in vanilla extract
Divide batter evenly among cupcake liners (fill 2/3 full)
Bake for 20 minutes or until toothpick comes out clean
Cool in the pan for 5 minutes, then transfer to a rack to cool completely
Pipe with halal vanilla buttercream and decorate as desired
Notes
For a finer crumb, substitute 1 cup cake flour for 1 1/2 cups all-purpose
Use non-dairy milk for a vegan option
Sifting flour improves aeration and texture
Avoid overbaking to maintain moisture
Store in airtight container with parchment paper between layers to prevent sticking
- Prep Time: 15
- Cook Time: 20
- Category: Cupcake Recipes for Every Sweet Craving
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 25mg