Let Me Tell You About These Cupcakes…
Alright, so if you’re anything like me, vanilla cupcakes are like that song you secretly love but only blast when nobody’s around — pure comfort, but not exactly showy. I first made these in a mad scramble for my niece’s birthday (I totally underestimated how many six-year-olds would turn up — I swear, they multiply). Anyway, the kitchen was chaos, but these little cupcakes totally became the hero of the night. I even managed to burn my elbow on the oven, but that’s a story for another day. Basically, if I can make these under pressure, with sticky hands and zero patience, you’ll be golden! Oh, and my cat tried to eat one — she approves, for whatever that’s worth.
Why These Cupcakes Always Hit the Spot
I make this recipe when I’ve got ten minutes of peace (which, let’s be honest, doesn’t happen much). My family goes totally bonkers for these, especially because they’re not insanely sweet or cloying. I sometimes make them for no good reason, then blame the weather — ‘rainy cupcakes’ are a thing, right? Plus, they actually stay fluffy for more than an hour, unlike some cupcakes I’ve met along the way (we don’t talk about those). Wanna know the best bit? No fussing over room-temp eggs if you forget — works just fine if you’re distracted and use them cold, though maybe not what Martha would recommend!
Here’s What You’ll Need (and What You Can Swap)
- 1 1/4 cups all-purpose flour (sometimes I cut in a bit of cake flour if I have it, but regular’s just fine — Grandma swears by Gold Medal, but eh, use what’s in the cupboard)
- 3/4 cup sugar (white granulated, but in a pinch, I’ve mixed half brown — adds a toffee sort of vibe, tbh)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt (or a hearty pinch; don’t skimp!)
- 1/2 cup unsalted butter, softened (salted works too; just dial back the salt above a smidge)
- 2 large eggs (straight form the fridge? Still works. I’ve done it, more than I care to admit.)
- 1/2 cup whole milk (or sub in buttermilk, or even almond milk — changes the vibe but still lovely)
- 2 tsp vanilla extract (I once used vanilla bean paste for fun, and wow… but extract is fine. I buy whatever’s on sale.)
The Rough and Ready Directions (Don’t Stress!)
- Preheat your oven to 350°F (about 180°C). Line a cupcake tin with papers, or just grease the heck out of it if you can’t find any (me, at least once a year).
- In a biggish bowl, toss in flour, sugar, baking powder, baking soda, and salt. Give it a whisk — or, in a pinch, stir with a fork. No one’s judging.
- Now for the butter: toss it in there with the dry ingredients. I use an electric mixer, but I’ve definitely muscled through with a wooden spoon after losing the beaters in the drawer… again. Mix until it looks like damp sand. Don’t panic if you see small buttery clumps.
- Crack in your eggs and pour in the milk and vanilla, all at once. (This is where I usually sneak a taste; it’s not advised technically, but old habits die hard.)
- Mix until just smooth — on second thought, a few lumps are no big deal. Better than over-mixing, which makes them tough; I learned that the hard way.
- Spoon the batter into your pan, about 2/3 full. It never comes out perfectly even for me, and that’s fine. The wonky ones taste the best.
- Bake for 16-18 minutes — or, if your oven’s cranky like mine, check a minute early with a toothpick. If it comes out clean or with just a crumb or two, you’re good.
- Let ‘em cool in the pan for about five minutes, then carefully lift to a rack. Try not to eat one while it’s piping hot (learned that bit — ouch).
Bits I’ve Learned the Hard Way (Notes)
- If you’re using vanilla bean paste, the batter looks speckled — don’t freak out, that’s actually fancy to most people.
- Overbaking by even a minute dries them up faster than you’d think. Actually, I find they’re even better if you take them out as soon as the tops spring back lightly. Trust your fingers!
- Once I tried mixing all the wet stuff before adding — honestly, didn’t notice a difference, so go wild, do what feels right.
- If you add extra milk to get things smoother, just a splash; I poured in too much once, went pancake-flat. Yikes.
If You Want to Shake Things Up (Variations)
- I’ve tossed in a handful of chocolate chips before. Big hit with my nephew, who thinks every cupcake needs chocolate (I kind of agree).
- Once I used lemon zest and swapped half the vanilla for lemon extract. Tangy and bright — great for summer, though not everyone loves citrus, apparently.
- Tried swirling in jam… Ended up a bit gooey for my taste. Fun experiment, just maybe not the best idea if you want structure.
- If you want a dairy-free version, swap butter for vegan spread and use almond milk — not quite the same taste, but pretty good in its own right.
Grab This Kit — But Don’t Panic If You Don’t Have Everything
- Muffin tin (I say essential, but in a pinch, I’ve rigged up a makeshift tray using oven-safe teacups. Just don’t tell my mum.)
- Mixing bowl
- Electric mixer or good old wooden spoon and some elbow grease
- Measuring cups and spoons… or just a teacup for flour and a regular spoon, if you like living dangerously
- Wire rack (if not, a clean baking tray upside-down does the trick)
Where Do I Stash the Leftovers?
In an airtight container on the counter, these last about two days — but honestly, in my house, they’re gone way before breakfast the next morning. You can freeze them, but I never have any left to test that. If you do, wrap them up and tuck in the freezer for a couple weeks — then just thaw on the counter and they’re pretty much good as new. Or eat one still a little chilly, like cake ice cream (is that a thing?).
How I Like to Serve ‘Em (Or, Go Wild!)
I love these best just plain, maybe with a bit of soft butter slathered on if I’m feeling nostalgic. My family, of course, always wants frosting — so I usually whip up a quick buttercream. They’re amazing for birthdays, but also possibly my favorite with a cup of tea after a long walk on a Sunday afternoon. Niece swears by rainbow sprinkles. Frankly, I won’t argue.
Things I’ve Learned the (Sometimes-Annoying) Hard Way
- Don’t rush creaming the butter in. I tried cutting this step and got weirdly dense cupcakes — not great for impressing guests.
- Baking in a too-hot oven makes them dome and crack. I once forgot to properly preheat and they came out… inventive. Let’s just say the birds liked them.
- It’s tempting to double the recipe all at once, but sometimes the ratios get a bit off. It’s better to do two batches, if you’ve got the time. Or don’t, and blame distraction if yours look a bit scrappy.
People Have Actually Asked Me These (FAQ)
- Can I just use self-raising flour?
Sure! Just skip the baking powder and soda. Your cupcakes might rise a smidge more, but honestly, no one notices. I’ve done it in a rush (clearly, I get distracted easily!). - Help, my cupcakes stick to the cases — what’s up?
Happens to me too sometimes; could be overfilling, or maybe the liners. Greasing the cases lightly helps, or just letting them cool more (I’m terrible for eating them early and losing half to the paper… oops). - Can these be made gluten free?
I’ve swapped in a 1-to-1 gluten-free blend and they turn out pretty darn close. If anything, maybe a bit more crumbly, but a good swap if you need it. - How do I know they’re done?
Toothpick test is my go-to, but also, the tops look dry and spring back when you poke them. Don’t worry if the first batch is a tiny bit over — just dunk ‘em in milk (I’m not judging). - Can I make mini cupcakes?
Oh definitely! Just bake for a few minutes less (like, 10-12 min). And you get to eat more, so win-win.
Side note — if you ever manage to eat just one, teach me your ways. My ‘quality control’ ends up being about three, and then I wonder where they all went! Enjoy, and may your cupcakes rise as high as your expectations (or at least close enough).
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
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2In a medium bowl, whisk together the flour, baking powder, and salt.
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3In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Mix in the vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, do not overmix.
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5Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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6Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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