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Vanilla Cupcakes

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Servings: 12
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 to 1¼ cups 125–155 g all-purpose flour depending on desired lightness.
  • 1 to 1¼ teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 115 g unsalted butter, softened
  • 3/4 cup 150 g granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup 120 ml milk (room temperature)
  • 2 –3 tablespoons sour cream or yogurt for extra softness

Equipment

  • Mixing Bowls
  • Hand whisk or electric mixer
  • Measuring cups and spoons
  • Cupcake tray and liners
  • Spatula
  • Oven

Method
 

  1. Preheat oven to 180°C and line a cupcake tray with paper liners.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Alternately add dry ingredients and milk, mixing gently.
  6. Fold in sour cream or yogurt if using.
  7. Fill cupcake liners two-thirds full with batter.
  8. Bake 18–22 minutes depending on cupcake size until toothpick comes out clean.
  9. Cool completely before frosting or serving.