Vanilla Cupcakes

I love cupcakes. Why do I love cupcakes? They’re cute. They come in a range of sizes, even full on cake size now. They’re super fun to decorate and definitely fun and tasty to eat. You can’t deny how wonderful cupcakes are. Cupcakes make the world a better place. There is a special place in my heart for this delightful little treat.

I wonder… will the cupcake craze come to an end eventually or is it here to stay? Do you love cupcakes? Please tell me you do.

I do appreciate the convenience factor box mix items give you, but there is something to be said for making an item from scratch. Well, mostly from scratch. Let’s be real… how many people make their own butter these days and all of the other necessary ingredients. It’s just not realistic. If you have never made cupcakes or a cake from scratch, you need to try it at least once. If after that if you’ve decided it isn’t for you, then so be it. But it’s seriously easy.

“Momma, can I please have one?”

Vanilla Cupcakes

Prep Time5 minutes
Total Time18 minutes
Course: Dessert
Keyword: Cupcake


  • 1/2 Cup unsalted butter softened
  • 2/3 Cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1 1/2 Cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 Cup milk


  • Preheat oven to 350F°. Prepare muffin pan with liners, set aside.
  • In a large bowl or stand mixer, cream butter and sugar. Add eggs, followed by vanilla. Mix well. Scrape sides of bowl occasionally. Add flour, baking powder and salt to your batter. It will thicken up rather quick. Slowly pour in milk, mix on low speed. Remember to scrape the sides of your bowl well and give it another quick mix.
  • Using a small cookie scoop for mini muffin cups or a large cookie scoop for regular and large muffin cups, fill your liners 2/3 of the way. If you fill completely you'll have some enormous cupcake tops. Cook mini cupcakes for 13 minutes and then begin checking every minute or so for doneness. Cook regular size cupcakes for 17 minutes and then begin checking. You want the edges to just begin to turn a golden color and a tooth pick to come out clean. You can also purchase a reusable metal cake checker. I find it to be one of those handy items to have if you do a lot of baking.
  • Cool for a few minutes before removing from your pan. Transfer to a wire rack to cool completely before frosting. Frosting possibilities are endless. I colored premade (yes I cheated here) frosting a light green for St. Patrick's Day, since it's right around the corner. You could also try this tasty double orange frosting.
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