Cupcake

Ah, cupcakes 🧁—classic, customizable, and always a crowd-pleaser. Let’s go with a basic, fluffy, versatile vanilla cupcake recipe that you can dress up any way you like.

🧁 Classic Vanilla Cupcake

Ingredients (Makes ~12)

• 1¼ cups (160 g) all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup (115 g) unsalted butter, softened

• ¾ cup (150 g) sugar

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• ½ cup (120 ml) whole milk

Instructions

1. Prep

   • Preheat oven to 350°F / 175°C.

   • Line a 12-cup muffin tin with cupcake liners.

2. Dry Ingredients

   • Whisk flour, baking powder, and salt in a bowl.

3. Cream Butter & Sugar

   • Beat butter and sugar until light and fluffy (~2–3 min).

4. Add Eggs & Vanilla

   • Beat in eggs one at a time, then vanilla extract.

5. Combine Wet & Dry

   • Add flour mixture in two parts, alternating with milk, starting and ending with flour.

   • Mix until just combined—don’t overmix!

6. Fill & Bake

   • Divide batter evenly into cupcake liners (~2/3 full).

   • Bake 18–22 min, or until a toothpick comes out clean.

   • Cool completely before frosting.

Frosting Ideas

• Classic Buttercream – butter + powdered sugar + vanilla + milk/cream

• Cream Cheese Frosting – cream cheese + butter + powdered sugar + vanilla

• Chocolate Ganache – chocolate + cream

• Fun toppings – sprinkles, fruit, nuts, caramel drizzle

Pro Tips

• Room temperature ingredients = fluffier cupcakes

• Don’t overfill liners—avoid muffin-top explosions

• Let cupcakes cool completely before frosting, or frosting melts

I can also give a one-bowl, ultra-fluffy, bakery-style cupcake recipe or a healthier version if you want.