👩🍳 Instructions
- Preheat Oven:
- Preheat to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract.
- Combine Wet & Dry Ingredients:
- Add dry ingredients in 2–3 batches, alternating with milk, beginning and ending with flour. Mix until just combined — don’t overmix!
- Bake:
- Divide batter evenly among cupcake liners.
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- Frosting (Optional):
- Beat butter until creamy. Gradually add powdered sugar, vanilla, and milk.
- Beat until fluffy and smooth. Pipe or spread over cooled cupcakes.
💡 Tips:
- Use room temperature butter and eggs for the fluffiest cupcakes.
- Don’t overmix the batter — this keeps cupcakes tender.
- You can add a sprinkle of sprinkles, chocolate chips, or fresh fruit on top for extra fun!
If you want, I can also give you a 5-minute quick vanilla cupcake hack that’s super soft and uses minimal ingredients. Do you want me to share that?
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