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Snack

Vanilla Cupcakes

Soft vanilla cupcakes, 24 to a batch. Easy to carry to school, easy to hand out, no slicing.

⏱ 1 hr 25 min (20 min prep, 20 min cooking, 45 min waiting) 🍽 Serves 24 · 1 cupcake, unfrosted make aheadkid friendlyfreezer friendly vegetarian

In our collection Birthday parties: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 24 servings
  • 2Β½ cup All-purpose flour
  • 2Β½ tsp Baking powder
  • Β½ tsp Table salt
  • ΒΎ cup Butter, unsalted, softened (1Β½ sticks)
  • 1Β½ cup Granulated sugar
  • 3 Eggs, large
  • 1 tbsp Vanilla extract
  • 1 cup Whole milk

Make it yourself

Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: two 12-cup muffin pans, paper liners, mixer, mixing bowls, large spoon or scoop, cooling racks.

  1. Heat the oven to 350Β°F and line 24 muffin cups.
  2. Whisk the flour, baking powder and salt.
  3. Beat the butter and sugar 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
  4. On low, mix in the flour in three parts and the milk in two, just until smooth. Don’t eat or taste the raw batter, and don’t let kids lick the spoon: raw flour and raw eggs can carry germs (FDA). Bake it first.
  5. Fill the liners two-thirds full (a scant ΒΌ cup each). Bake 18 to 20 minutes, until the tops spring back and a toothpick comes out clean.
  6. Cool 5 minutes in the pans, then on racks. Frost when completely cool: swirl on buttercream with a knife, or pipe it from a zip-top bag with a corner snipped off.
Make aheadBake a day ahead and keep in a covered container; frost the day of the party.
❄️ FreezerFreeze unfrosted cupcakes in a bag up to 2 months; thaw at room temperature in their bag.
β†Ί LeftoversKeep covered at room temperature up to 2 days.
πŸ§’ With kidsKids can fill the liners with a scoop and decorate the frosted tops.
Dairy-free swapUse a plant-based butter stick and plant milk; check the butter label for milk.
Gluten-free swapUse a cup-for-cup gluten-free flour blend with xanthan gum.

Goes well with

🍦 Vanilla Buttercream🍫 Chocolate Buttercream

Good to know

All-purpose vs. bread flour (and friends) Baking soda vs. baking powder Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter

An original Teddy Rook Book recipe, written for our Birthday parties collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.