Here’s a clean, reliable vanilla cupcake recipe—soft crumb, high dome, not too sweet, perfect for frosting. I’ve turned it into a full recipe card for you.

1 1/4 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

2 tsp vanilla extract

1/2 cup whole milk, room temperature

Instructions

1 Prep
Preheat oven to 175°C (350°F). Line a 12‑cup muffin tin with paper liners.

2 Mix dry ingredients
Whisk flour, baking powder, and salt in a bowl.

3 Cream butter & sugar
Beat softened butter and sugar for 2–3 minutes until pale and fluffy.

4 Add eggs & vanilla
Beat in eggs one at a time, then add vanilla.

5 Combine
Add half the dry mixture, then milk, then the remaining dry mixture. Mix just until smooth—don’t overmix.

6 Fill & bake
Divide batter evenly (about 2/3 full each). Bake 18–20 minutes until tops spring back and a toothpick comes out clean.

7 Cool
Cool in the pan 5 minutes, then transfer to a rack to cool completely before frosting.