Can I make these cupcakes ahead of time?

Yes. Baked unfrosted cupcakes keep in an airtight container for up to 3 days, or freeze for up to 2 months. Frost just before serving.

Why are my cupcakes dry?

Overbaking is the main culprit. Bake until a toothpick inserted in the center comes out with a few moist crumbs, not completely clean. Don't overbake by more than 1–2 minutes.

Can I use salted butter instead of unsalted?

You can, but reduce or omit the salt in the batter and frosting to avoid over-salting. Unsalted butter gives you better control.

How do I get fluffy cupcakes?

Cream the butter and sugar together until light and fluffy (2–3 minutes), then alternate adding flour and milk. Don't overmix once you add flour, and make sure your baking powder is fresh.

Can I double this recipe?

Yes. Double all ingredients and bake in the same time frame. Check doneness at the original time, as larger batches may bake 1–2 minutes longer.

Easy Homemade Vanilla Cupcakes

Name: Easy Homemade Vanilla Cupcakes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ¼ cups (163g) all-purpose flour; 1 ¼ teaspoons baking powder; ¼ teaspoon salt; 6 tablespoons (84g) unsalted butter (room temperature); ¾ cup (155g) sugar; 2 tablespoons (30ml) vegetable oil; 1 ½ teaspoons vanilla extract; 2 large eggs; ½ cup plus 2 tbsp (150ml) milk; 1 cup (224g) unsalted butter (room temperature); 4 cups (460g) powdered sugar; 1 ½ teaspoons vanilla extract; 2-3 tablespoons (30-45ml) water or milk; Pinch or two of salt

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Easy Homemade Vanilla Cupcakes | CookOS

Ingredients

1 ¼ cups (163g) all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
6 tablespoons (84g) unsalted butter (room temperature)
¾ cup (155g) sugar
2 tablespoons (30ml) vegetable oil
1 ½ teaspoons vanilla extract
2 large eggs
½ cup plus 2 tbsp (150ml) milk
1 cup (224g) unsalted butter (room temperature)
4 cups (460g) powdered sugar
1 ½ teaspoons vanilla extract
2-3 tablespoons (30-45ml) water or milk
Pinch or two of salt

Instructions

1
Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2
Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3
Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
4
Now it's time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5
Add half of the dry ingredients to the batter and mix until mostly combined.
6
Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7
Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8
Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
9
Remove cupcakes from the oven and place on a cooling rack to cool.
10
Add the butter to a large mixer bowl and beat until smooth.
11
Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
12
Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
13
Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
14
Pipe the frosting onto the cupcakes. I used Ateco tip 844.
15
Cupcakes are best when stored well covered for 2-3 days.