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
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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
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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
hey they were really good although they were kinda dry try adding 2 tablespoons of veggie oil
Hello Maggie! If the cupcakes are dry, you might have over-baked them. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. Thanks so much for your feedback and for trying my recipe. xo
Absolutely awesome!!! 100% love them!!!
Hello No! Thanks so much for your feedback and for trying my recipe.
Hi I’am a 13 year old girl who is a vegetarian and I love’s to bake and I saw your recipe and tried it . It was super easy and came out really good thx ☺️
Hello Genesis! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Thanks so much. I was able to do this recipe and came out prettt good. Love the taste and so easy to make.
Hello Anita! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I did this recipe with my granddaughter, it came out pretty good , just didn’t rise as big as I was hoping , outher then that they was tasty and easy , thanks
Hello Sandy! Thanks so much for your feedback and for trying my recipe.
I only have half the butter that is needed. Is there anything else that I could use instead of butter?
Hello Aria! You could half the other ingredients too and make just half batch. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried this recipe yesterday but I had some issues. I followed the recipe exactly as it says and my batter was dry. Crumby like something you top a pie with. I added water until I got the consistency I needed. Also, I felt it was very eggy; the taste, the smell. But other than that, I liked this recipe. Really soft, flavorful cupcakes.
Hello Jennifer! Thanks so much for trying my recipe and for taking the time to come back and let me know!
What is a homogeneous mixture??
Hello Marvin! I meant well-combined. If you are interested in an eggless cupcake recipe, please check out this recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This turned out pretty fantastic! I followed the instructions step by step and everything turned out delicious. I did decide to make a cake instead of cupcakes (basically the same thing) with this recipe. I Will definitely use it again
Hello Jasminda! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know! xo – Ori
Okay so first my cake batter was horribly lumpy i don’t know what happened i followed the directions step by step.
Next your recipe says 2/3 of cake batter in the cupcake liner and well i ONLY did 1/3 and well my “cupcakes” more like blob cakes overflowed so much that you cant tell apart each cupcake. it’s literally one big pool. so umm over all this recipe did NOT work out at all, and i’m very disappointed, and unsatisfied.
Hello Michell! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
Is it supposed to have a gooey texture? Do we need to add milk? Please answer fast we are about to bake it.
Hello Joyce! Yes, the recipe calls for 1/2 cup of milk. Hope this help!
How many does this recipe make?
Hello Luna! Sorry about that…It makes 12 cupcakes. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Yum I love making cupcakes. I’ll try this recipe the next time!
We love cupcakes my little guy calls them baby cakes.
I love that they are so simple that all the ingredients can be found in my kitchen! I wonder if I sub GF flour if they would taste as good?
This is so simple, I think I’ve got all the ingredients in my kitchen right now!
Go girl! Make them and let me know how it goes =)
These look really good! You are right – who doesn’t love cupcakes?
Dawn
http://www.cheapisthenewclassy.com
I’m a dad an I’m looking forward to trying this
Hello Marcus! Thanks for your interest in my recipe. Please come back and let me know how you like it =)