1. Preheat the Oven and Prepare the Cupcake Tin:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners or grease the cups with butter or non-stick spray.
2. Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
3. Cream the Butter and Sugar:
- In a large bowl, use an electric mixer or hand whisk to cream the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes on medium speed.
- Scrape down the sides of the bowl if needed.
4. Add the Eggs and Vanilla:
- Beat in one egg at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in vanilla extract and mix until the batter is smooth.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
- Mix until just combined—don’t overmix, or the cupcakes may become dense.
6. Fill the Cupcake Tin:
- Spoon the batter evenly into the prepared cupcake tin, filling each cup about 2/3 full.
7. Bake the Cupcakes:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Make the Frosting (Optional):
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add vanilla extract, milk, and a pinch of salt to the frosting, adjusting the consistency with more milk if needed. If you want a thicker frosting, add more powdered sugar.
- Beat until light and fluffy, and then spread or pipe the frosting onto the cooled cupcakes.
Tips for Perfect Vanilla Cupcakes:
- Don’t Overmix the Batter: Overmixing can lead to dense, heavy cupcakes. Mix the ingredients just until they are combined.
- Room Temperature Ingredients: For the best texture, ensure that your butter, eggs, and milk are at room temperature before you begin.
- Use Real Vanilla Extract: For the best flavor, opt for real vanilla extract rather than imitation vanilla.
- Let the Cupcakes Cool Completely: Before frosting, let the cupcakes cool completely to avoid the frosting melting.
Variations:
- Chocolate Chip Vanilla Cupcakes: Add 1/2 cup of mini chocolate chips to the batter for a fun, chocolatey twist.
- Lemon Vanilla Cupcakes: Add 1 tablespoon of lemon zest to the batter for a fresh citrus flavor.
- Funfetti Cupcakes: Mix in some sprinkles to create a festive, colorful cupcake perfect for birthday parties.
FAQ:
Q: Can I make these cupcakes ahead of time?
- A: Yes! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature to keep them fresh.
Q: Can I freeze these cupcakes?
- A: Absolutely! Allow the cupcakes to cool completely, then freeze them in an airtight container for up to 3 months. Frosting can be frozen separately as well. Let everything thaw before serving.
Q: Can I use a different type of frosting?
- A: Yes! You can use cream cheese frosting, chocolate ganache, or any frosting of your choice to top the cupcakes.
Conclusion:
These vanilla cupcakes are the ultimate treat for any occasion, from birthdays to casual get-togethers. With a simple, reliable recipe and endless customization options, you can’t go wrong. Whether you enjoy them plain, with frosting, or with fun add-ins, these light and fluffy cupcakes will surely be a hit. Enjoy baking and indulging in these delicious homemade cupcakes!
