These simple vanilla cupcakes are an adaptable base that starts with basic pantry ingredients—flour, butter, eggs, and milk—and can be customized with frozen fruit or specialty icings for individual variations.
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Preheat oven to 375f or 190c; line muffin cups with papers.
Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).
Store baked cupcakes in an airtight container at room temperature for 2 days or refrigerate up to 5 days; frost just before serving for best texture.
muffin tin · cupcake liners
Yes. Add frozen fruit just before baking; it will burst during cooking and add flavor and color throughout the cupcakes.
No, it's optional. The cupcakes will still taste good without it, though vanilla essence adds depth to the flavor.
Increase the sugar beyond 3/4 cup if you prefer a sweeter result; the recipe notes this adjustment is possible.
Cream cheese frosting, buttercream, or whipped vanilla frosting all work well; choose based on your flavor preference.
Yes. Store baked cupcakes in an airtight container at room temperature for 2 days, or refrigerate up to 5 days; frost just before serving.
