Vanilla Cupcakes


This recipe from Karen Tack's "Hello, Cupcake!" should be used when making Corn-on-the-Cob Cupcakes and TV Dinner Cupcakes.


  • 2 ½ 2 1/2 cups all-purpose flour

  • 2.0000 2 teaspoons baking powder

  • 2.0000 2 teaspoons baking soda

  • ½ 1/2 teaspoon salt

  • ½ 1/2 cup milk

  • ½ 1/2 cup vegetable oil

  • 1.0000 1 teaspoon vanilla extract

  • ½ 1/2 cup (1 stick) unsalted butter, softened

  • 1.0000 1 cup sugar

  • 3.0000 3 large eggs


  1. Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with cupcake liners; set aside.

  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Combine milk, oil, and vanilla in a small bowl; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture; beat until well combined, scraping down sides of bowl as necessary.

  4. Fill muffin cups two-thirds full with batter. Transfer muffin tins to oven and bake until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack; let cool completely before decorating.

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