INGREDENT
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk
- Optional: Sprinkles or frosting of your choice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- In a separate bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost as desired once fully cooled.
Let me know if you’d like a recipe for vanilla frosting too!