Vanilla Cupcakes

Cupcakes are a great treat for birthdays, graduations, retirements, and even weddings! They are the most popular baked good in today’s world, and it’s obvious to see why. You can be so creative with them, and it’s easy to find a cupcake decoration that fits any personality.

Making cupcakes at home is a great activity to do with your kids, as well. They may not be able to crack the eggs or use the electric mixer, but they can help scoop flour, spoon batter into the paper cups, and put the sprinkles on top. And they can definitely lick the spoon with the leftover batter. (That’s the best part, am I right?)

Here is a great recipe to use if you’re living in a high-altitude location. The batter should be really thick, so don’t be afraid to add a little extra flour if it’s too runny. However, I’ve never had any problems with this recipe. It comes out with a slightly caramelized top (from the sugar), and it’s really fluffy inside. I hope you like it!


2 cups cake flour
1 cup all-purpose flour
2 cups white sugar
2 tsp. baking powder
1 tsp. salt
2 sticks of butter, cut into small cubes
4 eggs
1 cup cold milk
2 tsp. vanilla


Preheat your oven to 350 degrees, and prepare your cupcake tray with either non-stick spray or cupcake wrappers.

In a large bowl, combine the flours, sugar, baking powder and salt. Then, add the butter, and mix until the butter is thoroughly coated with the dry ingredients. It may not look pretty, but I promise this is right.

Then, in a separate bowl, use a whisk to combine the eggs, milk, and vanilla. Using an electric mixer, add the liquid to the dry ingredients in three or four parts. Slow is key. You want everything to be completely mixed, but you don’t want to over-mix the batter. Once combined, spoon the batter into your cupcake tray. An ice cream scooper is a really great tool for this. Fill each cup about 3/4 of the way full. Place the tray in the oven.

Bake for 18-22 minutes, or until the batter is completely cooked. You can use the toothpick to make sure the cupcakes are done. Cool on a wire rack, and frost before enjoying.

This recipe yields about 2 dozen cupcakes.