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Close-up of lemon poppy seed cupcakes with white glaze and a bite taken out of one.

Vanilla Cupcakes

Simple vanilla cupcakes with a light and fluffy texture. Perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk

Equipment

  • Muffin tin
  • Electric mixer
  • Cupcake liners

Method
 

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  4. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 45mgSodium: 100mgPotassium: 50mgSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

For extra flavor, add a teaspoon of lemon zest or a pinch of cinnamon to the batter.

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