By • April 28, 2015 3 Comments

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Author Notes: After countless baking and disappointing test tasting, this cupcake recipe came to be. It's moist ,full of vanilla taste and versatile. It's a true vanilla cupcake in my opinion and the only vanilla cupcake recipe you'll ever need. Point Blank.
PS- I made a few adjustments. I added two tablespoon of vegetable oil to the wet mixture.
Nakida Asson


Makes 24 cupcakes

  • 2 cups Unbleached All Purpose Flour
  • 1 3/4 cups super fine Sugar
  • 3 teaspoons Baking Powder
  • 2 teaspoons salt
  • 2 Eggs
  • 1 1/2 cups Milk
  • 2/3 cup Butter (room temperature)
  • 1 tablespoon Vanilla Bean Extract
  1. Preheat oven to 350*. Line cupcake pans with paper liners; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment add flour, sugar, baking powder and salt; mix on low speed until combined.
  3. Add butter, mixing until just coated with flour.
  4. In a large glass measuring cup add milk ,eggs and vanilla. Whisk mixture until combined.
  5. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  6. Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full
  7. Bake, until a cake tester inserted in the center comes out clean, 17 to 25 minutes.
  8. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

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