The Best Homemade Cupcakes
The Best Homemade Cupcakes bake up soft, fluffy, and moist with a delicate vanilla flavor that pairs beautifully with any frosting—or tastes great on their own. This crowd-pleasing batch makes plenty for parties, bake sales, or weekend treats, delivering a tender crumb and classic bakery-style sweetness in every bite.
- Prep15 mins
- Cook20 mins
- Serves24
- DifficultyEasy
- 1
Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- 2
Combine the sifted flour, sugar, baking powder, and salt in a bowl. Whisk the eggs in a second bowl for 1 to 2 minutes.
- 3
Beat the milk, oil, and vanilla extract in another large bowl with an electric mixer on low speed until combined. Add the flour mixture in increments, ensuring it is well incorporated. Fold in the eggs. Scoop the batter into the prepared muffin cups.
- 4
Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then move to a wire rack to cool completely.
- Calories 163.14 kcal Moderate
- Protein 2.54 g Low Source
- Carbs 27.64 g Moderate
- Total Fat 5.11 g Moderate
- Saturated Fat 0.89 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 20.12 mg Moderate
- Sodium 20.08 mg Low Source
- Fiber 1.06 g Low Source
- Sugar 17.93 g High
- Added Sugar 0.0 g Low Source
- Calcium 24.66 mg Low Source
- Iron 0.73 mg Low Source
- Potassium 42.88 mg Low Source
- Vitamin A 15.02 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.32 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten