Favorite Cupcakes
Get ready to bake the ultimate crowd-pleaser with this "Favorite Cupcakes" recipe—simple, versatile, and irresistibly moist! With just 15 minutes of prep time, these classic vanilla cupcakes feature a fluffy, buttery base made from pantry staples like all-purpose flour, granulated sugar, and milk. The batter is lightly sweetened and infused with a hint of pure vanilla for that timeless flavor everyone loves. Whether you enjoy them plain or with the optional cream cheese frosting, these cupcakes are perfect for any occasion—birthdays, parties, or just a cozy afternoon treat. Easy to make and customizable, they yield 12 perfectly soft cupcakes that will melt in your mouth. Bake a batch today and discover why these cupcakes are a favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
- 2 cups Powdered sugar (optional, for frosting)
- 4 ounces Cream cheese (optional, for frosting)
- 2 tablespoons Heavy cream (optional, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake the cupcakes 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 let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If making frosting, beat together the powdered sugar, cream cheese, and heavy cream until smooth and fluffy. Spread or pipe the frosting onto the cooled cupcakes as desired.
Serve immediately or store in an airtight container at room temperature for up to 2 days. Enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 38.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 51 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.
