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–+ servings
Vanilla Cupcakes

Discover the secret to perfect Vanilla Cupcakes every time with this easy and versatile recipe that everyone will love
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 1 hour 33 minutes
Servings: 12 cupcakes
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 0.5 cup vegetable oil or melted butter
  • 1 cup whole milk (or almond milk, oat milk, etc.)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 0.25 teaspoons salt

Equipment

  • Mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Muffin tin
  • Paper liners

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners.
  3. In a mixing bowl, whisk together eggs and sugar until pale and slightly thick.
  4. Add oil or melted butter, milk, and vanilla extract to the mixture and whisk until smooth.
  5. Sprinkle flour, baking powder, and salt over the wet ingredients.
  6. Gently mix with a wooden spoon until no dry flour remains; small lumps are okay.
  7. Fill each paper liner about two-thirds full with batter.
  8. Bake in the preheated oven for 18 minutes, avoiding opening the door during baking.
  9. Perform the toothpick test; if it comes out clean, remove cupcakes from the oven.
  10. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 70mgSugar: 10gVitamin A: 3IUCalcium: 3mgIron: 5mg

Notes

These vanilla cupcakes can be made dairy-free by using almond milk or oat milk instead of regular milk. For a healthier option, consider reducing the sugar and replacing some of it with applesauce or mashed bananas. Ensure all ingredients are at room temperature for better mixing; place eggs in warm water if needed. Frost the cupcakes only when they are completely cool to avoid melting the frosting. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 days. You can freeze unfrosted cupcakes for 3 months by wrapping them in plastic wrap.
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