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–+ servings
three cupcakes on three different cake stands.

Simple Perfect Vanilla Cupcakes

Rosemary Molloy
Simple perfect vanilla cupcakes are the easy and versatile cupcake recipe that everyone needs. Soft, fluffy, & pair well with your favorite frosting!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes
Calories 195 kcal

Ingredients
 
 

  • 1 cup cake/pastry flour*
  • 1 teaspoon baking powder
  • 1 pinch salt
  • ¼ cup +2 tablespoons granulated sugar
  • ¼ cup +2 tablespoons milk (I used 2%) room temperature
  • ¼ cup +½ tablespoon butter (melted & cooled)
  • 1 large egg (beaten) room temperature
  • ¾ teaspoon vanilla

*To make homemade cake/pastry flour, for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together to remove any lumps.

    For room temperature remove from the fridge 45-60 minutes before using.

      Instructions
       

      • Pre-heat oven to 350F (180C). Line or grease a 6 inch muffin pan.
      • In a large bowl whisk together the flour and baking powder, add the salt and sugar and whisk together. Make a well in the middle and add the milk, melted cooled butter, beaten egg and vanilla. Gently stir to combine, it may be a little bit lumpy.
      • Spoon the batter into the prepared pan. Bake for approximately 15 minutes. Test for doneness with a toothpick. Let the cupcakes cool in the pan for approximately 10 minutes then move to a wire rack to cool completely. Frost with your favourite frosting. Enjoy!

      Notes

      Favorite frostings -  Chocolate Buttercream Frosting, Swiss Meringue Buttercream, Basic Buttercream Frosting
      When baking it’s especially important to measure your ingredients exactly. Spoon and level the flour, meaning use a spoon to scoop the flour into the measuring cup and then use the back of a knife to level it off. This way you’re not packing too much flour into the cup leading to using much more than you need.
      Keep any leftovers in an airtight container in the fridge for up to 5 days. They will be good on the kitchen counter for 2 days, if frosted refrigerate.
      You can, but I recommend doing so before frosting them. Allow them to cool completely, then place on a cookie sheet and freeze until firm, move to a freezer safe bag or container. They will keep in the freezer for up to 2-3 months. 

      Nutrition

      Calories: 195kcalCarbohydrates: 24gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 154mgPotassium: 51mgFiber: 1gSugar: 9gVitamin A: 298IUCalcium: 62mgIron: 0.4mg
      Keyword homemade cupcake recipe, vanilla cupcakes
      Tried this recipe?Let us know how it was!