Next, cream the butter and sugar together in a large bowl until light and fluffy. This step is crucial as it helps to incorporate air into the batter.
resulting in soft cupcakes. Add the eggs one at a time, beating well after each addition to make sure they’re fully incorporated into the mixture.
Once the eggs are well mixed, stir in the vanilla extract, which adds a sweet and aromatic flavor to the cupcakes. Afterward.
gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients.
mixing until just combined each time. Be careful not to overmix, as this can make the cupcakes dense.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow space for them to rise while baking.
Place the pan in the preheated oven and bake for approximately 18 to 20 minutes or until a toothpick inserted into the center.
comes out clean. This ensures that the cupcakes are fully cooked without being overdone.
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes.
Afterward, transfer them to a wire rack to cool completely. This prevents the cupcakes from becoming soggy and helps them maintain their light texture.For frosting, you can prepare a simple buttercream or use whipped cream for a lighter topping. Frost the cooled cupcakes once they have fully cooled down.
