These classic vanilla cupcakes are soft, moist, and delicately sweet—perfect for any occasion. Made with pantry staples and a straightforward method, they rise beautifully with a golden dome and tender crumb. The batter comes together quickly, making this recipe ideal for spontaneous baking or planned celebrations. Whether served plain, dusted with powdered sugar, or topped with frosting, these cupcakes deliver comfort and joy in every bite. Plus, they’re easy to adapt for wellness-focused or inclusive versions, making them a versatile favorite.
🧂 INGREDIENTS:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup whole milk (or almond/oat milk for dairy-free)
- 1 tbsp vinegar or lemon juice (if using plant-based milk, to mimic buttermilk effect)
Wellness Tip: Swap half the flour with almond flour for added protein and richness. Use coconut sugar for a lower glycemic option.
👨🍳 INSTRUCTIONS:
1. Preheat & Prep
- Preheat your oven to 175°C (350°F).
- Line a 12-cup muffin tray with paper liners or lightly grease each compartment.
Eco Tip: Use compostable liners or reusable silicone cups to reduce waste.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Set aside.
Technique Tip: Sifting the flour adds air and helps create a lighter texture.
3. Cream Butter & Sugar
- In a large mixing bowl, beat softened butter and sugar until pale and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
Flavor Note: Creaming creates air pockets that help the cupcakes rise beautifully.
4. Combine Wet & Dry
- Add half the dry mixture to the butter mixture and mix gently.
- Pour in the milk (or plant-based milk + vinegar) and stir.
- Add remaining dry ingredients and mix until just combined—do not overmix.
Texture Tip: Overmixing can lead to dense cupcakes. Stop as soon as the flour disappears.
5. Fill & Bake
- Spoon batter evenly into the muffin tray, filling each cup about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the tray for 5 minutes, then transfer to a wire rack.
Visual Cue: Cupcakes should be golden with a gentle dome and spring back when touched.
6. Serve & Customize
- Serve warm or cooled, plain or topped with your favorite frosting.
- For a simple finish, dust with powdered sugar or drizzle with honey.
- Add fresh fruit, whipped cream, or a turmeric glaze for a wellness twist.
🌱 OPTIONAL ADAPTATIONS:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based butter.
- Cultural Flair: Add cardamom and rosewater for a South Asian twist, or orange zest and olive oil for a Mediterranean vibe.