This Easy Cupcake Batter produces the most fluffy and delicious cupcakes! It’s made with simple ingredients that you probably have in your pantry.
Who does not love cupcakes? I don’t know anyone … Do you?
This was my go-to Homemade Cupcake Batter recipe before my daughter was diagnosed with egg allergies. It’s a very easy and simple cupcake batter that always turns out delicious. So, if you don’t have any food restrictions, please go ahead and try it.
I’m sure this recipe is going to get you out of the hook. These cupcakes are perfect for your children’s school parties, family gatherings, birthday parties, etc… You just need to bake a batch of cupcakes and everybody is going to love you.
If you are looking for eggless recipes, browse my recipes index. I have lots of eggless recipes for you to try.
Enjoy!!
IMPORTANT
This is not an eggless recipe! This is the recipe that I used to make before my daughter was diagnosed with egg and nut allergies. If you’re looking for eggless recipes, click here to browse.
Easy Cupcake Batter
Ingredients
- 1 1/2 cups (210 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120 ml) milk
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick – 115 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 350 degrees F.
- Line cupcake pan with paper liners and set aside.
- Combine in a bowl the flour, baking powder, salt and set aside. In another bowl mix the milk and vanilla extract.
- In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, until combined. Add half of the dry ingredients mixture and mix on low speed, slowly add milk and vanilla until completely mixed. Then the remaining dry ingredients, scraping down the bowl as you mix. Keep whisking until you get a homogeneous mixture.
- Scoop batter into baking cups filling about 2/3 full.
- Bake for approximately 25 minutes or until you insert a toothpick in the center and comes out clean.
- Let cool completely before decorating.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I don’t get to cook or bake too much but this recipe was so straightforward and produced a beautiful batch of plain vanilla cupcakes that my family enjoyed. I halved the recipe and made 6 cupcakes, which still worked really well. Your extra tips are actually very good for building baking intuition for us new to it all. This recipe will be my go-to!
Hello Ronin! Aww, thank you so much! 💛 I’m thrilled to hear the recipe was easy to follow and that it gave you the confidence to bake—even as someone who doesn’t do it often. That seriously makes me so happy! I’m glad the tips were helpful too—baking intuition takes time, and you’re already off to a great start. 😊 So happy your family enjoyed the cupcakes, and I’m honored this will be your go-to! 🧁✨
So easy to make! Delicious and quick😉I sprinkled ours with different colored candy sprinkles 🤗thank you from Las Vegas, Nevada 👋💕
Hello Debbie! Yay! I’m so glad you found it easy and delicious—that makes me so happy! 😊 I love the idea of using colorful candy sprinkles… such a fun touch! 🎉 Thank you so much for baking and for sending love all the way from Las Vegas—sending hugs right back!👋✨
Is there a substitute to the baking powder we can use ?
Hello Kei! I have tested this recipe with other leavener. Keep in mind that when you substitute or swap ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.
Do you have to refrigerate them if you are not eating them?
Hello Amy! No, you can store them at room temperature for up to 3 days. Thanks for your interest in my recipe. Please come back and let me know how you like it =)