Easy Cupcake Batter

vanilla cupcake cut in half showing its fluffy texture

This was my go-to easy Homemade Cupcake Batter recipe before my daughter was diagnosed with egg allergies. It’s a very easy and simple cupcakes batter that always turns out delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cupcakes

Calories 191kcal

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.

Notes

IMPORTANT: This is not an eggless recipe! This is the recipe that I used to make before my daughter was diagnosed with egg and nuts allergies. If you're looking for eggless recipes, click here to browse.

Extra Tips:

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.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition