Once my butter and sugar are well-mixed, I slowly add in the eggs, one at a time, ensuring each is fully incorporated before the next goes in. Then, I whisk in the vanilla extract—it always smells heavenly! Next, I sift together the flour, baking powder, and salt in another bowl. Gradually, I add this dry mixture into the wet ingredients, alternating with the milk. I aim for a smooth batter, being careful not to overmix, as this keeps my cupcakes light and airy.
Now it’s time to fill the cupcake liners about two-thirds of the way full with the batter. I love using an ice cream scoop for portioning, as it keeps everything uniform. Into the oven they go for 18-20 minutes, and I set a timer, though I can’t help but peek through the oven door, just watching them rise. When they’re done, a toothpick inserted into the center should come out clean. I let them cool in the pan for about 5 minutes before transferring them to a wire rack.
After they’ve cooled, the fun part begins—decorating! Whether you choose to frost them with buttercream, a drizzle of chocolate, or eat them plain, these vanilla cupcakes are a delightful treat that everyone will adore.
Pro Tips for Best Results
I tested this recipe three different ways to fine-tune the texture, and I’ve found that using room temperature ingredients really makes a difference. It helps the butter cream better with the sugar, resulting in a light and fluffy batter. If you happen to forget to take your eggs and milk out ahead of time, just put them in warm water for about 10 minutes!
Another tip is to avoid overmixing the batter. I learned the hard way that this can lead to dense cupcakes. Mixing just until incorporated gives you that dreamy, fluffy texture we’re all aiming for. And don’t skip the sifting step! It aerates the flour and gives your cupcakes a lighter, more delicate crumb.
Finally, if you’re like me and can’t resist the temptation to peek while they bake, it’s best to just trust the timer. Opening the oven door can cause them to fall, resulting in less-than-perfect cupcakes. So, patience is key!
Common Mistakes to Avoid
One common mistake I’ve made in the past is forgetting to check my baking powder’s expiration date. A good rule of thumb is to replace it every six months. If your baking powder is old, your cupcakes might not rise as beautifully. To test, just add a little to some warm water; it should fizz if it’s fresh!(See the next page below to continue…)