Cupcake
INGREDIENTS
- All-purpose flour – 1½ cups
- Baking powder – 1½ tsp
- Salt – ¼ tsp
- Unsalted butter – ½ cup (softened)
- Sugar – ¾ cup
- Eggs – 2 (room temperature)
- Vanilla extract – 1½ tsp
- Milk – ½ cup (room temperature)
- Optional: Sprinkles or chocolate chips for topping
For Frosting (optional):
- Butter – ½ cup (softened)
- Icing sugar – 1½ cups (sifted)
- Vanilla extract – ½ tsp
- Milk – 1–2 tbsp (to adjust consistency)
METHOD
- Preheat & prep: Preheat oven to 180°C (350°F). Line a 12-cup muffin tray with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Keep aside.
- Cream butter & sugar: In another large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add eggs & vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry: Add the dry mixture in three parts, alternating with milk. Start and end with the dry ingredients. Mix until smooth — don’t overbeat.
- Fill the liners: Spoon the batter evenly into cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Frosting: Beat butter until creamy, then add icing sugar gradually. Mix in vanilla and milk until smooth and fluffy.
- Decorate: Spread or pipe the frosting on cooled cupcakes. Add sprinkles if desired.
Light, fluffy, and buttery — these classic vanilla cupcakes are perfect for any celebration or a simple tea-time treat!