Forget about boxed mixes, this simple vanilla cupcakes are just as easy to make, yet 100% tastier, because baking from scratch always wins! If you have the right recipe and helpful tips, that is...
1 ½tablespoons(23ml)milkat room temperature Note 2
1teaspoonpure vanilla extract
1wholevanilla beanNote 3
Instructions
Preheat the oven to 350°F (177°C).
In a mixing bowl with paddle attachment, combine flour, sugar, baking powder, baking soda and salt. Mix for 10 seconds to combine.
Add butter and eggs into the dry ingredients and start mixing on low speed, then increase the speed to medium high and mix for 1 minute.
Then reduce the speed to low and pour in milk and vanilla extract. Stop the mixer, scrape the sides with a silicone spatula and then run the mixer on medium high speed again and mix for another 30 seconds.
Using a large cookie scoop, divide the batter between 12 cupcake tins, lined with cupcake liners. (No need to grease the liners.)
Bake for 20-22 minutes, or until the inserted toothpick comes out clean.
Cool completely on wire rack and then frost with your favorite frosting. In this case, I used my favorite cream cheese frosting.
Notes
Note 1: Use a kitchen scale or measure with the spoon and level method. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife. Note 2: Any type of milk will work. I use whole or 2% milk. But any non-dairy or dairy milk will work just fine. Make sure it’s not cold.Note 3: I like to use a combination of vanilla extract and vanilla bean. Slice the vanilla bean lengthwise and scrape the vanilla seeds. It enhances the vanilla flavor and adds beautiful vanilla specks! You may also use vanilla paste instead for the same effect!Storing Tips: - Store cooled plain cupcakes in an airtight container for up to 3 days at room temperature. - Plain cupcakes freeze well too! Put the completely cooled cupcakes in a freezer bag in a single layer. This is optional, but I like to place the bagged cupcakes in an airtight container before placing them in the freezer. Freeze the cupcakes for up to 3 months. - Thaw frozen cupcakes in the fridge overnight. - Frosted cupcakes should be stored in the refrigerator. I love using a cupcake pan with a lid for storing frosted cupcakes.