For an extra moist cupcake, add a tablespoon of sour cream to the batter. Do not overmix the batter, as this will result in tough cupcakes. Ensure all ingredients are at room temperature for best results.
Delight in these classic vanilla cupcakes, a symphony of simple flavors baked to golden perfection. Their tender crumb and delicate sweetness make them the perfect canvas for your favorite frosting creations.
Preheat oven to 325°F (165°C). Line two 12-cup muffin tins with paper liners. (5 minutes)
In a medium bowl, sift together flour, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. (5 minutes)
In a large mixing bowl, cream together sugar, butter, and shortening with an electric mixer until light and fluffy. Gradually add the sifted dry ingredients to the creamed mixture, mixing until just combined. Slowly pour in the milk mixture, and beat on low speed until incorporated. Increase speed to high and beat for 2 minutes until smooth and well combined. Fill prepared muffin cups 1/2 full with batter. (15 minutes)
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. (20 minutes)
Cool in the muffin tins for 5 minutes before transferring to a wire rack to cool completely. (5 minutes)
For an extra moist cupcake, add a tablespoon of sour cream to the batter. Do not overmix the batter, as this will result in tough cupcakes. Ensure all ingredients are at room temperature for best results.
Billie Aufderhar
Jun 26, 2025These cupcakes were so easy to make and tasted amazing! My kids loved them.
Mervin Bauch
Jun 17, 2025The batter was a little thick, but the cupcakes were still delicious. I might try adding a bit more milk next time.
Macie Gulgowski
Jun 7, 2025I followed the recipe exactly, and they turned out perfect. Definitely my new go-to cupcake recipe.