🧁 Soft & Moist Milk Cupcakes
Ingredients (Makes 12 cupcakes)
-
1 ½ cups all-purpose flour
-
1 ½ teaspoons baking powder
-
¼ teaspoon salt
-
½ cup unsalted butter, softened
-
¾ cup sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
½ cup whole milk (room temperature)
Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2️⃣ Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3️⃣ Cream butter & sugar
In a separate bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). This step makes them soft!
4️⃣ Add eggs & vanilla
Add eggs one at a time, beating well after each. Mix in vanilla.
5️⃣ Add dry ingredients & milk
Add the flour mixture in three parts, alternating with milk. Start and end with flour. Mix just until combined—don’t overmix.
6️⃣ Bake
Fill liners about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.
🥛 Simple Milk Frosting (Light & Creamy)
-
½ cup butter, softened
-
2 cups powdered sugar
-
2–3 tablespoons milk
-
½ teaspoon vanilla
Beat until smooth and fluffy. Adjust milk for desired consistency.
🌟 Tips for Extra Soft Cupcakes
-
Use room temperature ingredients.
-
Do not overbake—this keeps them moist.
-
For richer flavor, replace 2 tablespoons of milk with heavy cream.
If you’d like, I can also give you a condensed milk version, a tres leches-style milk cupcake, or a super fluffy bakery-style version. Which one would you like?