Cupcake

A cupcake is one of those little treats that instantly makes a day feel softer and sweeter. This recipe is all about simple comfort—soft crumb, gentle sweetness, and that familiar bakery-style aroma filling the kitchen. It’s the kind of bake people love for busy evenings, small family celebrations, school treats, or when you just want something homemade without a long project. These cupcakes don’t ask for fancy tools or hard-to-find ingredients, and they come together in a calm, easy rhythm. I usually start mixing while the oven warms, knowing I’ll have something cozy cooling on the counter not long after.

a freshly baked cupcake on a clean

Why You Will Love This Recipe

This recipe fits right into real life. The flavor is classic and comforting, not overly sweet, making it easy to enjoy any time of day. It’s beginner-friendly and forgiving, so even if baking isn’t your strong point, the results still feel rewarding. The batter comes together quickly, which makes it weeknight-friendly and perfect for last-minute plans. These cupcakes are freezer-friendly, budget-conscious, and simple to decorate based on what you already have at home. They’re crowd-pleasing without feeling overdone, and leftovers stay soft for days. This cupcake recipe is flexible enough to dress up for guests or keep plain for everyday snacking.

a freshly baked cupcake on a clean 1

Ingredients

Tip: Use room-temperature eggs and milk for a smoother batter and better rise.

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup milk
  • 1 tsp vanilla extract
all ingredients for a cupcake recipe arranged

Instructions

Step 1: Preparation
Preheat the oven and line a muffin pan with paper liners. As the kitchen warms, whisk the dry ingredients until they look light and evenly mixed, with no visible streaks of flour or baking powder remaining.

Step 2: Main Cooking Process
In a separate bowl, beat the butter and sugar until pale and fluffy, releasing a soft, sweet aroma. Add eggs one at a time, mixing gently until the texture looks creamy and smooth, not heavy or grainy.

Step 3: Combining Ingredients
Slowly fold the dry ingredients into the wet mixture, alternating with milk. The batter should look thick but pourable, silky rather than stiff, with a soft shine that tells you it’s ready for the pan.

Step 4: Finishing & Final Simmer
Divide the batter evenly into liners and bake until the tops are lightly golden and spring back when touched. Let the cupcakes rest briefly, allowing the steam to settle so the centers stay tender.

Why This Recipe Works for Busy Days

These cupcakes are quick to prep, bake, and clean up, which makes them ideal for busy schedules. The batter can be mixed in one bowl, and the baking time is short. They store well, freeze easily, and taste just as comforting the next day. Perfect for saving now and baking later.

Tips & Tricks

  • Measure flour by spooning it into the cup rather than scooping directly. Scooping packs it down and can make cupcakes dense instead of soft. This small habit makes a noticeable difference in how light the crumb turns out.
  • Avoid overmixing once the flour is added. Stir just until everything comes together. Too much mixing activates the gluten, which can lead to tight, chewy cupcakes instead of a tender bite.
  • Fill liners only about two-thirds full. Overfilling causes uneven tops and possible overflow, while the right amount helps the cupcakes rise evenly with smooth, rounded tops.
  • Let cupcakes cool completely before frosting. Warm cupcakes melt frosting quickly, creating a slippery mess. Cooling allows toppings to sit neatly and keeps the texture inside just right.

Variations

Meaty version
For a savory twist, try a lightly sweet cornbread-style cupcake and add finely cooked turkey bacon or chicken bits. Keep the seasoning gentle so the texture stays soft while adding a subtle, comforting depth that feels unexpected but homey.

Vegetarian option
Swap half the milk for almond or oat milk and use plant-based butter. The cupcakes stay tender and lightly sweet, making them suitable for vegetarian-friendly gatherings without changing the familiar flavor or texture people expect.

Ingredient swap
Replace vanilla extract with almond or coconut extract for a different aroma. The base stays the same, but the flavor shifts just enough to make the cupcakes feel new without learning a whole new recipe.

Flavor or herb boost
Add citrus zest like lemon or orange to the batter. It brings a fresh brightness that balances the sweetness and makes the cupcakes feel lighter, especially nice for afternoon tea or casual get-togethers.

Serving Suggestions

  • Simple Frosted Plate
    Serve with a light swirl of buttercream and a dusting of sugar. Arrange on a simple plate for a cozy, homemade look that feels welcoming and perfect for family desserts or casual guests.
  • Afternoon Tea Style
    Pair cupcakes with warm tea or coffee. Their soft texture and gentle sweetness make them ideal for relaxed breaks, especially when served on small plates with minimal decoration.
  • Kid-Friendly Treat
    Add colorful sprinkles or a small candy topper. It keeps things fun without extra work and makes these cupcakes feel special for birthdays, school treats, or weekend baking with kids.
  • Dessert Table Favorite
    Display them on a tiered stand for gatherings. Even without heavy decoration, their golden tops and neat shape add charm to any cozy dessert spread.

Storage Instructions

  • Fridge storage
    Store unfrosted or lightly frosted cupcakes in an airtight container for up to four days. Bring them to room temperature before serving so the texture softens and the flavor feels fresh again.
  • Reheating
    Warm unfrosted cupcakes briefly in the microwave for a few seconds. This brings back their softness without drying them out. Avoid reheating frosted cupcakes to prevent melting.
  • Freezing
    Freeze cupcakes without frosting, wrapped tightly, for up to two months. Thaw at room temperature while still wrapped to avoid moisture forming on the surface.
  • Make-ahead tips
    Bake cupcakes a day early and store covered at room temperature. Frost just before serving for the best texture and a freshly finished look.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 18–20 minutes
  • Rest Time: 10 minutes
  • Total Time: About 45 minutes

Nutrition Information (Approximate)

Each cupcake contains approximately 180–220 calories, depending on size and frosting. Protein ranges from 3–5 grams per serving. Key nutrients include calcium from milk and small amounts of iron from flour. Values are estimates and may vary based on ingredients and portion size.

FAQs

Yes, bake a day early and store covered at room temperature.

Overmixing the batter after adding flour.

Yes, use an equal amount of oil or plant-based butter.

Too much flour or heavy mixing can cause this.

Keep them in an airtight container away from heat.

Conclusion

These cupcakes are meant to fit comfortably into everyday life—easy to bake, easy to share, and easy to enjoy. They invite small changes based on what’s in your kitchen, whether that’s a different extract, a new topping, or a simple dusting of sugar. You can bake a batch for quiet evenings, pack them for gatherings, or freeze a few for later. This cupcake recipe isn’t about impressing anyone; it’s about creating something warm and familiar that feels good to make and even better to eat.

Cupcake
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Cupcake

Recipe by Edan SalamonCourse: Cake Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal

These cupcakes are soft, lightly sweet, and made for everyday baking moments. They come together with simple pantry ingredients and bake up fluffy with a tender crumb. Perfect for busy evenings, small celebrations, or when you just want something homemade without extra effort. Easy to dress up with frosting or enjoy plain with tea.

Ingredients

  • 1½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • ½ cup milk

  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
  • In a bowl, mix flour, baking powder, and salt until combined.
  • In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  • Gradually add dry ingredients, alternating with milk, mixing just until smooth.
  • Fill liners two-thirds full and bake for 18–20 minutes, until tops spring back.
  • Cool completely before frosting or serving.

Notes

  • Storage
    Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze unfrosted cupcakes for up to 2 months.

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