Vanilla Cupcakes made from scratch should be a staple recipe in every bakers’ arsenal. This recipe makes a small batch perfect to satisfy a craving.
I first found this recipe for Vanilla Cupcakes in USA Weekend then made a couple adjustments. I love that it only makes 12-18 cupcakes (depending on how full you fill the wells) so you don’t have dozens of cupcakes in your house.
This recipe calls for self rising flour, which I often don’t keep stocked in my pantry. If you don’t either, you can use this hack – whisk 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into 1 1/2 cups all purpose flour. Boom – self rising flour.
I took a shortcut and used store bought frosting (hey, the cupcakes are from scratch so it’s totally allowed), but if you want to make buttercream, I recommend this one or this one.
Things you may need…
Cupcake pan (I just got this one & love it)
Medium Cookie Scoop (makes portioning out batter so easy)
Pretty cupcake wrappers
Large frosting tips
Photos updated February 13, 2017
Or maybe you’ll like…
Chocolate Milk Cupcakes
Marble Cupcakes with Chocolate Buttercream
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