1. Prep & Preheat
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Whisk flour, baking powder, and salt in a bowl.
2. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, mixing well after each.
Stir in vanilla.
3. Alternate Dry & Wet Ingredients
Add ⅓ of the flour mixture, mix until just combined.
Pour in ½ of the milk, mix gently.
Repeat, ending with flour. (Don’t overmix!)
4. Bake to Perfection
Divide batter evenly among liners (⅔ full).
Bake 18-20 mins until a toothpick comes out clean.
Cool 5 mins in pan, then transfer to a rack.
5. Frost & Enjoy!
Once completely cool, frost with vanilla buttercream or your favorite icing.
Pro Tips for the Best Cupcakes 💡
🍰 Extra moist? Substitute buttermilk for regular milk.
🌈 Funfetti version? Fold in ½ cup sprinkles before baking.
🔥 Even baking? Rotate the pan halfway through.
⏳ Make ahead: Unfrosted cupcakes freeze well for 1 month.
Serving Suggestions 🍽️
Classic: Vanilla frosting + rainbow sprinkles
Elegant: Swiss meringue buttercream + fresh berries
Kid’s party: Pipe frosting into swirls & top with edible glitter
Final Thoughts ✨
These yellow cupcakes are a blank canvas for creativity—soft, buttery, and just sweet enough. Warning: They disappear FAST! 😉