Absolutely! Here’s a well-structured and inviting article for your recipe: **Perfect Vanilla Cupcakes**.
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## **Perfect Vanilla Cupcakes: Light, Fluffy, and Full of Flavor**
There’s something timeless and comforting about a **perfect vanilla cupcake**. Simple yet delicious, these golden little treats are the foundation of any great dessert table. Whether you’re baking for a birthday, holiday, or just because, this recipe delivers cupcakes that are **light, fluffy, moist, and packed with real vanilla flavor**.
No fancy ingredients, no complicated steps—just classic homemade goodness.
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### 🧁 Why You’ll Love This Recipe
* **Soft and fluffy texture**
* **Rich vanilla flavor** from real vanilla extract
* Perfect base for **frosting, fillings, or sprinkles**
* Ideal for kids, parties, or casual desserts
* Beginner-friendly and made with pantry staples
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### 🍰 Ingredients
**For the Cupcakes:**
* 1 1/2 cups (190g) all-purpose flour
* 1 1/2 tsp baking powder
* 1/4 tsp salt
* 1/2 cup (115g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs, room temperature
* 2 tsp pure vanilla extract
* 1/2 cup (120ml) whole milk
* 1/4 cup (60ml) sour cream or plain yogurt (for extra moisture)
**Optional Vanilla Buttercream Frosting:**
* 1/2 cup (115g) unsalted butter, softened
* 1 1/2 cups (180g) powdered sugar
* 1–2 tbsp heavy cream or milk
* 1 tsp vanilla extract
* Pinch of salt
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### 🧑🍳 Instructions
#### 1. **Preheat Oven & Prepare Pan**
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
#### 2. **Mix Dry Ingredients**
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
#### 3. **Cream Butter & Sugar**
In a large bowl, beat the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2–3 minutes).
#### 4. **Add Eggs & Vanilla**
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
#### 5. **Add Dry Ingredients Alternating with Milk**
With the mixer on low, add the dry ingredients in three parts, alternating with the milk and sour cream. Start and end with the flour mixture. Do not overmix.
#### 6. **Fill & Bake**
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
#### 7. **Cool & Frost**
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cool, frost with vanilla buttercream or your favorite topping.
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### 🎂 Decorating Ideas
* Top with **sprinkles**, **berries**, or **edible flowers**
* Fill with jam or lemon curd for a surprise center
* Pipe tall swirls of frosting for a bakery-style look
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