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Sweet Homemade Cupcakes

Delightful and easy-to-make cupcakes perfect for any occasion, offering a moist and fluffy texture that melts in your mouth.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 teaspoons salt
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups milk Can substitute with almond or coconut milk for dairy-free option.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a standard cupcake pan with cupcake liners.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, fully incorporating each before adding the next.
  6. Gradually add the dry mixture to the butter mixture, alternating with milk, starting and ending with the flour. Mix until just combined.
  7. Stir in the vanilla extract.
Baking
  1. Fill cupcake liners about two-thirds full with the batter.
  2. Bake in the preheated oven for 18-20 minutes, inserting a toothpick to check for doneness.
  3. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a fun twist, consider decorating with colorful frosting, sprinkles, or fresh fruit. Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.