Simple Homemade Cupcakes
A versatile and delightful treat that can brighten any occasion with its moist texture and sweet flavor.
Equipment
- Mixing Bowl
- Cupcake Pan
- Electric Mixer
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Forms the base of your cupcakes, providing structure and stability.
- 1 cup Sugar Adds sweetness and contributes to moistness and browning.
- 1 tablespoon Baking Powder Acts as the leavening agent for fluffy cupcakes.
- 1/2 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1/2 cup Unsalted Butter Provides richness and moisture.
- 2 large Eggs Serve as binding agents.
- 1 cup Milk Adds moisture and richness.
- 1 tablespoon Vanilla Flavoring Enhances overall taste.
Instructions
- Preheat your oven to 350°F (175°C).
- Line your cupcake pan with cupcake liners.
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk until well blended.
- Cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the vanilla flavoring and mix until combined.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk.
- Scrape down the sides of the bowl to ensure all ingredients are well mixed.
- Distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
- Frost or decorate as desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days.