Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Milk Cupcakes

Milk Cupcakes

  • Author: Lina
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Milk Cupcakes are a fluffy, tender, and moist sweet treat made with simple pantry staples. This quick and easy recipe delivers bakery-quality cupcakes with a moist crumb and comforting classic flavor. Perfect for last-minute celebrations or cozy homemade desserts, these versatile cupcakes work well with various frostings and toppings to please both kids and adults.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 whole eggs (room temperature)
  • 2/3 cup whole milk (room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Prep Your Ingredients: Gather and measure all ingredients. Preheat your oven to 350°F (175°C). Line your cupcake tray with paper liners. Bring butter and eggs to room temperature for optimal mixing.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps and evenly distribute the leavening agent, ensuring a light texture and perfect rise.
  3. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar together until pale and fluffy, about 3-4 minutes, aerating the batter to create a delicate crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract for warmth and depth of flavor.
  5. Alternate Adding Milk and Dry Ingredients: Gradually add the dry ingredients and whole milk alternately into the wet batter, starting and ending with the dry ingredients. Mix gently until just combined, avoiding overmixing to keep cupcakes tender.
  6. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.

Notes

  • Use room temperature ingredients (butter, eggs, milk) for a smooth and cohesive batter.
  • Do not overmix the batter to maintain a soft, fluffy texture.
  • Fill cupcake liners evenly using a spoon or ice cream scoop for uniform baking.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Cool cupcakes completely before frosting to prevent melting or sliding of frosting.
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 210
  • Sugar: 16g
  • Sodium: 110mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: milk cupcakes, moist cupcakes, easy cupcake recipe, homemade cupcakes, tender cupcakes, classic cupcakes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/milk-cupcakes/