Ingredients
Equipment
Method
- Instructions:
- 1️⃣ Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- 2️⃣ In a bowl, whisk together the flour, baking powder, and salt.
- 3️⃣ In a separate large bowl, beat the butter and sugar until pale and fluffy (about 3 minutes).
- 4️⃣ Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- 5️⃣ Gradually add half of the dry ingredients, mix gently, add the milk, then add the remaining dry ingredients, mixing just until combined.
- 6️⃣ Scoop the batter into liners, filling each 2/3 full. Optionally, sprinkle a small amount of coarse sugar on top.
- 7️⃣ Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- 8️⃣ Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Notes:
You can add lemon zest for a citrus flavor variation. These cupcakes pair perfectly with this Juicy Pineapple Heaven Cake for dessert variety. If you want a quick no-bake treat, check out these Chocolate Peanut Butter No-Bake Cookies for easy prep. For additional cupcake baking techniques, visit AllRecipes cupcake guide. Freeze unfrosted cupcakes for up to 2 months, thaw at room temperature before serving.
You can add lemon zest for a citrus flavor variation. These cupcakes pair perfectly with this Juicy Pineapple Heaven Cake for dessert variety. If you want a quick no-bake treat, check out these Chocolate Peanut Butter No-Bake Cookies for easy prep. For additional cupcake baking techniques, visit AllRecipes cupcake guide. Freeze unfrosted cupcakes for up to 2 months, thaw at room temperature before serving.