Here’s a simple and delicious easy cupcakes recipe that you can whip up in no time

Easy Cupcakes Recipe
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. - Mix Dry Ingredients:
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy (about 2-3 minutes). - Add Eggs and Vanilla:
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix again. - Add Dry Ingredients and Milk:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix. - Fill Cupcake Liners:
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full. - Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Once cooled, you can frost with your favorite frosting (buttercream, cream cheese frosting, or chocolate ganache) and add sprinkles or decorations if desired.
Enjoy your homemade cupcakes!

Cupcakes originated in the United States in the early 19th century. They are believed to have been inspired by the idea of smaller, individual-sized cakes, which were easier to bake and serve than traditional large cakes.
The earliest mention of “cupcakes” was in 1796, when an American cookbook, “American Cookery” by Amelia Simmons, included a recipe for a cake baked in small cups. However, the term “cupcake” as we know it today didn’t appear until later.
Key Points in the History of Cupcakes:
- Early Recipes:
In the 19th century, recipes for cupcakes were often referred to as “number cakes” because the ingredients were often measured in cups (for example, one cup of butter, two cups of sugar, etc.). - Innovation:
Cupcakes became more popular as baking technology improved. By the late 1800s, muffin tins were commonly used to bake cupcakes, allowing them to bake evenly and become more standardized in size. - Popularity:
The rise of mass-produced cupcakes began in the early 20th century, especially with the advent of pre-made cake mixes, and they became a popular treat at parties and celebrations.
So, cupcakes originated in the U.S. and were a practical and innovative take on traditional cakes, offering a smaller, easier-to-serve version of cake.
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