Buttery Cupcakes
Delightfully rich and irresistibly soft, these Buttery Cupcakes are the ultimate indulgence for any dessert lover. Perfectly golden and tender, each cupcake boasts a moist crumb thanks to creamy unsalted butter and whole milk, while a touch of pure vanilla extract infuses every bite with warmth and flavor. With just 15 minutes of prep time and simple, pantry-staple ingredients like all-purpose flour and baking powder, this recipe is ideal for both seasoned bakers and kitchen novices. Whether you choose to top them with your favorite frosting or enjoy them plain, their melt-in-your-mouth texture and subtle sweetness make them a show-stopping addition to birthdays, afternoon teas, or weeknight treats. Yielding 12 cupcakes, these crowd-pleasers are your go-to recipe for homemade cupcake perfection.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 3 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Beat on low speed until just combined after each addition. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Frost and decorate as desired, or enjoy them plain for a simple, buttery treat.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 17.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 47 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
