Dreamy Cupcakes
These easy homemade cupcakes deliver happiness in every bite, perfect for any occasion and customizable to your taste.
Servings 12 cupcakes
Calories 200kcal
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour Use unbleached for a slightly hearty crumb.
- 1 cup granulated sugar White sugar creates that light, fluffy texture.
- 0.5 cups unsalted butter, softened Leave it out on the counter for an hour.
- 2 large eggs Room temperature eggs blend better.
- 0.5 cups milk Whole milk makes them especially rich.
- 1.5 teaspoons baking powder Check the expiration date for best results.
- 1 teaspoon vanilla extract Pure vanilla creates a warm, fragrant taste.
- 0.25 teaspoon salt Balances the sweetness beautifully.
Frosting and Toppings
- Creamy frosting Use buttercream, cream cheese, or store-bought.
- Fruits, chocolate, or sprinkles Customize with your favorite toppings.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a big bowl, cream the softened butter and sugar together until pale and fluffy.
- Add the eggs, one at a time, beating well after each.
- Stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the dry mix. Mix until smooth.
- Scoop batter into the liners, filling about 2/3 full.
- Bake for 15-20 minutes, turning the pan halfway for even baking.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack before frosting.
- Spread with creamy frosting and add your choice of toppings.
Notes
For extra moist cupcakes, ensure you don’t overbake and consider adding a bit more milk. Customize with lemon zest or mini chocolate chips.
