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Vanilla Cupcakes

These moist and fluffy vanilla cupcakes stay soft, taste homemade, and are perfect for any occasion—whether it's a casual Tuesday night or a birthday bash.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, softened For flavor
  • 1/4 cup oil Any light oil works, for moisture
  • 2 large eggs, room temperature Important for batter consistency
  • 1/2 cup whole milk, room temperature Full fat is better for moisture
  • 1 tsp pure vanilla extract Use high-quality vanilla
  • 2 tbsp sour cream Optional; helps keep cupcakes moist

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, beat together the butter, oil, and sugar until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk the flour, baking powder, and salt together.
  5. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Finish with sour cream if using.
  6. Mix until just combined, being careful not to overmix.
  7. Scoop the batter into the muffin tins, filling each about 3/4 full.
  8. Bake for 15-18 minutes, or until a toothpick comes out mostly clean.
  9. Let cool before frosting.

Notes

To keep cupcakes moist overnight, store in an airtight container at room temperature. Avoid refrigerating unless necessary. If cupcakes dry out, call them rustic and enjoy the flavor anyway.