Quick and Easy Cupcakes

The Editors
Makes 12 servings.
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These quick-and-easy vanilla cupcakes simply use the everyday ingredients from your pantry. Why buy a box when you can make a far better cupcake from scratch with basic ingredients? 

Add a store frosting or make you own soft and fluffy buttercream icing with two ingredients: butter and confectioners’ sugar. Use a 1:2 ratio of butter to confectioners’ sugar. Just cream the two together 3 to 4 minutes until fluffy, using a stand mixer or by hand if you don’t have a mixer. If you wish, swirl in other flavors such as jam for color or cooled melted chocolate or coffee or juice.



1/2 cup (1 stick) butter
1-1/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup whole milk
your favorite frosting

Preheat oven to 350 degrees F. Line muffin tin with papers. Cream butter and sugar, then beat in eggs. Add vanilla. Sift dry ingredients and add, alternating with milk. Fill paper liners 2/3 full. Bake for 20 minutes or until lightly browned. Frost as desired.

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The Almanac Chefs

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