Milk Cupcakes

Instructions

1. Preheat oven:
   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients:
   • In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Mix wet ingredients:
   • In another bowl, combine milk, oil, egg, and vanilla extract. Mix until smooth.
4. Combine:
   • Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
5. Fill cupcake liners:
   • Fill each liner about 2/3 full with batter.
6. Bake:
   • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and frost:
   • Let cupcakes cool completely before frosting or serving.

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✅ Tips:

• For extra flavor, add a teaspoon of cocoa powder for chocolate milk cupcakes.
• You can brush the tops with a little sweetened condensed milk while warm for extra moistness.
• These cupcakes stay soft for 2–3 days at room temperature in an airtight container.

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If you want, I can also give you a super quick 5-ingredient milk cupcake recipe that’s ready in 15 minutes and doesn’t require butter or oven.

Do you want me to share that version?