Let Me Tell You About These Cupcakes...
Okay—so every time I make these vanilla cupcakes, I think about the time I thought baking was just for folks with nerves of steel and expensive gadgets. (Spoiler: I'm neither.) The first time I baked these, I was probably 16, slightly flustered, and used a fork to cream butter because we didn't own an electric mixer. The cupcakes were, well, a bit lumpy, but my little brother devoured them anyway! These days, I've upped my game, but I'll be honest, this recipe is still my go-to when I want something sweet, easy, and impressive, especially when someone's having "one of those days." And if you make a mess, congratulations—you're doing it right (at least that's what I tell myself when flour gets everywhere!).
Why You'll Love Making These (and Eating Them)
I make these whenever I want to pretend I'm on one of those British baking shows—but with zero stress. My family goes nuts for them, mostly because they're fluffy and not too sweet (except my aunt, who insists on extra frosting every time, but you do you). Honestly, these are the cupcakes I've taken to last-minute potlucks, birthdays, or just rainy afternoons when everything else feels too complicated. Once, I got distracted binge-watching telly and forgot to set the timer—still turned out good! If you're ever feeling slightly impatient, this is forgiving. Like, I spill milk every time, and it still works.
The Stuff You'll Need (And Some Honest-to-Goodness Swaps)
- 1 ¼ cups (around 155g) all-purpose flour (although, I've grabbed self-raising by mistake, and it was weird but not disastrous)
- ¾ cup granulated sugar (or brown sugar if you dig a hint more carameliness)
- ½ cup unsalted butter, softened! (straight from the fridge is a pain, but I sometimes microwave in 5 sec blasts when I'm impatient... careful though, I've pooled it into a weird mess once)
- 2 large eggs (room temp, but honestly, I’ve used cold—no one noticed)
- 2 teaspoons pure vanilla extract (Grandma insisted on Madagascar, but store brand is just fine, pinky promise)
- ½ cup milk (whole is lovely, but I've used whatever’s in the fridge—even soy milk on occasion)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt (if you forget, it’ll be bland, not ruinous)
How I Actually Make 'Em (And You Can Too)
- Preheat your oven to 350°F (about 175°C). Line a muffin tin with papers. I always seem to run out halfway, end up greasing the rest—works fine!
- Mix the flour, baking powder, and salt in a bowl. Give it a quick whisk or a lazy fork stir, whichever’s closest.
- Beat the butter and sugar in another bowl until it's pale and fluffy. Ideally, use a mixer. But a wooden spoon and elbow grease works (and you get a mini workout, ha!). This is usually where I sneak a taste—don't tell.
- Add eggs one at a time. Mix, then mix again. If things look a bit messy (maybe a bit curdled?)—don’t panic, it always comes together. That’s baking for ya.
- Pour in the vanilla. Oh, that smell. There’s really nothing better, is there?
- Now, add half the flour mix; blend in on low. Then half the milk. Repeat with the rest. Go slow so it doesn’t slosh everywhere (learned that the sticky way!).
- Spoon batter into your cases—about ⅔ full. If you overfill, you’ll get funky muffin tops, which, actually, I kinda like sometimes.
- Bake for 16 to 20 minutes, until tops are just golden and springy when you tap them. I’m terrible at setting timers, so I often just start checking early. If a toothpick comes out with a few crumbs (not wet), you’re golden.
- Cool in tin for 5 minutes, then move to a rack. Or, just let everyone eat one warm—it’s your call.
Some Notes from My Messy Kitchen
- Overmixing really does make them chewy—I didn’t believe it, but it’s true. Mix just enough and walk away.
- I sometimes sift flour if I remember, but honestly, I forget and haven’t noticed a difference.
- If your butter was too cold, just wait a little. Or let your hands do the warming—literal elbow grease, folks!
Other Ways I’ve Tried (Some Genius, Some... Eh)
- Splash of almond extract instead of some vanilla. Nice, especially for grown-up parties.
- Sprinkled in chocolate chips—big hit with the kids, but one time I dumped in too many and they all sank. Lesson learned, coat them in flour first.
- Once tried lemon zest. Actually, pretty tasty, but it wasn't the crowd favorite (unlike my failed attempt at adding chopped dates—don't do it. Weirdest cupcakes I've ever made.)
What You Really Need (and Clever Substitutes)
- Muffin tin – but actually, you can use any ovenproof ramekins or even a cake tin and cut squares. Gets the job done!
- Paper liners – but a greased pan (or even parchment paper rounds/messy squares) works as long as you don't mind rustic cupcakes
- Electric mixer—or a whisk and some resolve
Storing These Beauties (In Theory)
They’ll last 2-3 days in an airtight box at room temp. You can freeze unfrosted ones if you’ve somehow got leftovers, but let’s be honest, they usually vanish within 24 hours in my house (no judgement, right?)
How I Love To Serve
Honestly, a dollop of whipped cream and fresh berries is spot on. My nephew likes rainbow sprinkles—so we do that for birthdays. Sometimes, if I’m feeling fancy, I’ll pipe on a swirl of buttercream, but a simple dusting of powdered sugar looks lovely too. Sometimes we pile them up in a pyramid tower—it always wows folks, though it’s a bit wobbly!
If I Could Offer a Few Pro Tips (Learned the Hard Way)
- Let all your ingredients come to room temperature – I once rushed and my cupcakes sunk in the middle. Patience, grasshopper.
- Try not to open the oven constantly. It’s tempting, but actually, I find it works better if you just peek through the window instead.
- Taste your batter before baking! (Well, a smidge. You deserve to know if you forgot the vanilla.)
Questions I Get All The Time (And My Not-So-Perfect Answers)
- Do I have to use unsalted butter? Nah, salted works - just ditch the pinch of added salt. Honestly, I forget sometimes and it's fine.
- Can I make these gluten-free? I've tried with a 1:1 gluten-free blend—texture gets a bit drier, but if you add an extra tablespoon of milk, it's almost as good.
- How do I know they're done? When they smell gorgeous and the tops spring back (or a toothpick is cleanish), they're ready; but not earlier, trust me, they're a pain to rescue if underbaked.
- What flour brands do you use? Not fussy. I've used supermarket value packs and the fancy organic stuff—couldn't taste a difference (don't tell Grandma).
- How do I double the batch? Just double everything, but keep an eye on baking time—it may need an extra couple of minutes if your oven runs hot, which mine weirdly does.
And, okay, weird digression: one time, a neighbor asked if she could use oat milk and honey instead of sugar. Turns out, it made them super moist but, honestly, not very sweet. If you try that, let me know how it goes. Live and learn, right?
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin 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, cream the softened butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
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4Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with dry ingredients. Mix until just combined.
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5Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
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6Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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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