Best Easy Cupcake Recipe
This best easy cupcake recipe creates soft, fluffy, and moist cupcakes with a light crumb, perfect for any frosting or occasion.
Calories:
Ingredients
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature
For the Frosting (Optional)
- 1 cup unsalted butter softened
- 3 –4 cups powdered sugar
- 2 –3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring optional
- Sprinkles optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners so the cupcakes bake evenly and release easily.
- Whisk together the flour, baking powder, and salt in a medium bowl until well combined, then set aside.
- Beat the butter until smooth, then add the sugar and continue beating for 3–4 minutes until light and fluffy, creating a soft texture.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. If the mixture looks slightly curdled, keep mixing until smooth.
- On low speed, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with flour, mixing just until combined.
- Divide the batter evenly, filling each liner about ⅔ full. Gently tap the pan to release any large air bubbles.
- Bake for 18–20 minutes until the tops are lightly golden and spring back when touched. A toothpick inserted in the center should come out clean or with a few crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat the butter until creamy, then gradually add powdered sugar. Mix in the cream, vanilla, and salt, and beat until light and fluffy, adjusting the consistency if needed.
- Spread or pipe the frosting onto the cooled cupcakes and finish with sprinkles if desired.