We couldn't publish this list of best cupcake recipes without adding a basic recipe of our own! You'll love this easy cupcake - just one bowl and plenty of great variations for birthdays and school parties! Perfect for beginning bakers!
1tablespoonvanillause pure vanilla extract not vanilla flavoring
½cuprainbow sprinklesfor funfetti
½cupmini chocolate chipsfor chocolate chip
½ cupchopped pecansfor nut
1tablespoonlemon zestfor lemon
1tablespoonorange zestfor orange
½cupMaraschino cherriesfinely chopped, for cherry
Preheat oven to 350F.
Line 12 muffin cups with paper or silicon liners.
Whisk the flour, sugar, baking powder, and salt together.
Add the eggs, melted butter, milk, and vanilla.
Mix on medium speed until smooth, about 3 minutes.
Fold optional ingredients.
Fill each paper liner ¾ full.
Bake until the cakes are lightly browned, spring back lightly touched or a toothpick inserted in the center comes out clean, 15 to 18 minutes.
Cool the cupcakes in the pan for 5 minutes.
Transfer to a cooling rack to cool completely.
Fill and frost as desired.
To make vanilla sugar just add a couple of vanilla beans to the sugar canister and let sit for a few days. You can actually do that with all kinds of things like orange zest, lemon zest, lavender... all kinds of things.
Baking powder and baking soda lose strength as they get older. It's best to replace them after six months.
Make sure all ingredients for your cupcake recipes are at warm room temperature unless otherwise instructed.
Scrape the sides of the bowl often with a rubber spatula when you are mixing your ingredients.
Make sure the cupcakes are completely cool before frosting.
Unfrosted cupcakes can be frozen for up to 3 months.