How To Make Vanilla Cupcakes 15 Steps With Pictures

If you don’t have paper liners, spray the inside of the muffin tin with a nonstick cooking spray.

Avoid using self-rising flour since this recipe already includes baking powder and salt. The lemon zest won’t make the cupcakes taste like citrus. Instead, the zest will intensify the vanilla flavor of the cupcakes.

If you don’t have a stand mixer, use a regular mixing bowl and beat the butter with a hand mixer or wooden spoon.

Stop the mixer occasionally so you can scrape down the sides of the bowl.

You may need to stop and scrape the sides of the bowl.

The batter will look very thin or runny because of the eggs and vanilla. Don’t worry if it looks curdled because the batter will come together once you add the dry ingredients.

Scrape the sides of the bowl down occasionally so the batter is uniform. It should be completely smooth with no lumps of flour visible.

Avoid beating the batter for too long or the cupcakes will become tough. Stop beating as soon as the flour and milk are combined.

If you don’t have a cookie scoop, use 1 or 2 spoons to scoop the batter into the tin. To make mini-cupcakes, spray a mini-cupcake tin and divide the batter between 24 mini-cavities.

You can also test to see if the cupcakes are done by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean, the cupcakes are done.

Avoid frosting the cupcakes while they’re still warm or the frosting will slide off of the cupcakes.

Stop the mixer and scrape the sides of the bowl once or twice. If you don’t have a stand mixer, use a mixing bowl and beat the butter with a hand mixer or wooden spoon.

If you add the powdered sugar while the mixer is still on medium-high speed, it will fly out of the sides of the bowl.

Stop and scrape down the bowl as needed.

For a decorative look, pipe the frosting onto the cupcakes. Garnishes include sprinkles, edible flowers, cocoa powder, small candies, and fresh berries. To store the cupcakes, keep them in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 3 days.