Sometimes I want a flavor adventure, but a lot of times I want a predictably delicious vanilla cupcake.


makes 24 cupcakes


375g all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

150g unsalted butter, room temperature

385g sugar

2 eggs, large, room temperature

2 tsp vanilla bean paste or extract

310g whole milk, room temperature


Line two 12-count standard muffin pans with cupcake liners. Preheat the oven to 350°F/177°C.

In a medium mixing bowl, whisk to combine the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until lightened in color and fluffy. 

Add in the eggs one at a time. Make sure the first is fully incorporated before adding the second. Mix in the vanilla. Scrape down the bowl as needed. 

Add one third of the dry ingredients to the mixture. Mix on low just until combined. Scrape down the bowl before adding in half of the milk. Follow in the same way with another third of the dry ingredients, the rest of the milk, and, finally, the rest of the dry ingredients.

Divide the batter evenly in to the prepared cupcake pans. Each cup should be about 3/4 full. 

Bake at 350°F/177°C until they are just barely starting to brown at the edges and they will spring back when gently poked, about 15-20 minutes.

Once baked, remove from oven and cool the cakes in the pan for 10 minutes before removing to cool completely on a wire rack.