These delicious, moist vanilla cupcakes are fantastic! The cupcakes aren’t overly sweet and the vanilla taste isn’t overpowering. They can be prepared in just one bowl and quite rapidly.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- ¾ cup white sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 ¼ teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
- Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 153 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Sorry, I agree there was not enough batter for a dozen cupcakes and I wished I would have read the reviews I have them ready to go to a dinner party and I am afraid how they may taste, the batter only made 7 and the party is for 8.
They are pretty good if your cupcakes are singing and you’re probably cooking them on the wrong temperature or using the wrong ingredients
Complete disaster! I’ve used allrecipes before and never had this problem. Someone needs to double check this recipe. Had to throw out, waste of ingredients, time and money☹️
They turned out incredibly flat and I followed the recipe exactly. I doubled it and it only made 18. Very fluffy. Paired perfectly with vanilla frosting and sprinkles.
Followed the recipe and the batter was fluffy and the cupcakes were moist. My go to for a quick recipe! I may try as cookies next time! I used Land o’ Lakes unsalted butter and clear vanilla extract.
Taste yummy but so sad and sunken!
Yummy
these are wonderful mild cupcakes that hit the spot. not too sweet, just sweet enough!
Wish I’d read the other reviews first. Recipe barely made 12 cupcakes (they were 1” high) , and they were very greasy looking/ liquidy in the centers even after additional baking time. The cooked edges were delicious, but that’s it.
I tasted one that looked totally done after 18 minutes, and it was delicious! The top centers of a few looked gooey as if they maybe weren’t done, so I put them in the oven for 7 more minutes. Some still looked a little gooey on top… but still tasted great! Maybe that’s how they’re supposed to be? Either way they tasted awesome and some icing on top can fix things appearance-wise.
I followed the recipe exactly as shown. They looked great until I removed them from the oven to cool, then they sunk in.
These fluffy cupcakes are amazing! I would recommend making sure they are mixed well.
My cupcakes flavor was awesome,but the looks was bad.I oiled the cupcake pans,and most of them were hard to take out when the cupcakes were ready.I double checked all the ingredients and measurements when I did the cupcakes.I don’t know what went wrong.All I know is that I did it correctly.Also the cupcakes are sticky,sweet,tastes like a cookie,and looks like a cookie(on top of the whole cupcake).
These cupcakes tasted great- my family loved them! They were fluffy and sweet. My only complaint is that the recipe definitely didn’t yield a full dozen as promised. I separated it equally into a dozen small cupcake tins…and they all came out looking about half of the height I would have expected, like an inch tall. Either there is not enough batter or maybe the batter just didn’t rise? I’m not a cupcake expert lol. Maybe just double the recipe 🙂