April 28, 2015
1 Ratings
Photo by Nakida Asson
  • Makes 24 Cupcakes
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. Yes! It's basic!
Nakida Asson

What You'll Need
  • 2 cups Unbleached All Purpose Flour
  • 1 1/2 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 sifted 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.
  9. *Please use super fine sugar in this recipe. CH bakers sugar is a very good brand.

See what other Food52ers are saying.

  • Cate
  • Marianna Elliott
    Marianna Elliott
  • Hangry Nicole
    Hangry Nicole
  • Nakida Asson
    Nakida Asson

5 Reviews

Cate April 22, 2017
The taste is typical vanilla cupcake. Why is it soooooo lumpy?
Cate April 22, 2017
Wait a sec....the batter was weirdly lumpy, but the cupcakes turned out fine. No lumps!
Marianna E. January 3, 2016
the cupcakes turned out great. but, however, I do believe that since this an A typical recipe, the author should have been more specific on terms of the butter. it doesn't say to soften it, cut it in pieces, how big of pieces, it just isn't very specific. ideally, a simple, but good, recipe is something an inexperienced baker could follow without worrying. in this recipe, you tend to get a little bit worried beforehand, when you look at the batter, it looks a bit like soup with chunks of butter in it.
take it from a 10 year old. (me!) it is a very good recipe. but tricky.
my mother is an experienced baker, and was wondering to, about the butter.
tip: great with lemon frosting.
Nakida A. January 3, 2016
Thank you. I'm truly happy that you've enjoyed this recipe. The butter must be at room temp. I'm going to add that info.
Hangry N. July 14, 2015
How much Vanilla? I dont see it on the ingredient list.