Delightful Vanilla Cupcakes: Your New Favorite Treat!

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Hey there, sweet tooth!

Ready to whip up something irresistibly fluffy and tender? These vanilla cupcakes are your new kitchen buddy—simple, speedy, and made with pantry staples you probably already have. Plus, they beat store-bought versions with their warm, buttery aroma and creamy, melt-in-your-mouth texture. It’s like baking a little hug just for yourself! And, because we love quick wins, this recipe is perfect for when you need a quick sweet fix without the fuss. Think of it as cinnamon rolls’ cupcake cousin—soft, cozy, with a punchy vanilla flavor that’s simply unforgettable. And hey, if you’re feeling adventurous, why not pair these with a fresh fruit compote or a drizzle of chocolate? Baking is all about fun, after all! So grab your mixing bowls and let’s get those cupcakes rising—no oven jitters required!

Vanilla Cupcakes

These vanilla cupcakes are light and fluffy with a tender crumb, achieved through creaming butter and sugar before folding in dry and wet ingredients. The batter is baked until golden and the cupcakes have a moist, airy texture with a smooth, domed appearance. They are finished with a soft, melt-in-your-mouth consistency and subtle vanilla aroma.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk

Equipment

  • Mixing bowls
  • Standard muffin or cupcake tin

Method
 

  1. Use an electric mixer to beat softened butter and sugar together in a large bowl until the mixture becomes light, fluffy, and pale in color, about 3-4 minutes. Look for a ribbon-like trail when lifting the beaters.
  2. Add eggs one at a time, beating well after each addition. The mixture should become smooth and slightly increased in volume, with a slight sheen. Mix in vanilla extract until evenly incorporated.
  3. Sift the all-purpose flour, baking powder, and salt together into a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Use a spatula to fold the batter gently until just combined, with no streaks of flour.
  4. Line the muffin tin with paper cupcake liners. Use an ice cream scoop or spoon to evenly distribute the batter into each cup, filling about 2/3 full. Tap the tin gently on the counter to remove air bubbles.
  5. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes. The cupcakes are done when they turn golden brown on top and a toothpick inserted into the center comes out clean. Listen for a gentle sizzle and watch for their domed shape.
  6. Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a wire rack and let cool completely before frosting or serving. The surface should be smooth and slightly domed, with a moist crumb when pressed lightly.

There you have it—your new go-to vanilla cupcake recipe! They’re perfect for anytime you need a quick, comforting treat. For an extra special touch, try topping them with a swirl of buttercream or a sprinkle of colorful sprinkles before serving. Don’t forget to share your baking triumphs in the comments—happy baking!

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