Bake a batch of fluffy, delicious vanilla cupcakes from scratch! Kids will learn about measuring ingredients and the magic of baking in the kitchen.

Tools

• electric hand mixer
• mixing bowls
• measuring cups
• measuring spoons
• rubber spatula
• muffin tin
• cooling rack

Materials

• all-purpose flour (1.5 cups)
• granulated sugar (1 cup)
• baking powder (1.5 tsp)
• salt (1/4 tsp)
• unsalted butter, softened (1/2 cup)
• eggs, room temperature (2 large)
• vanilla extract (2 tsp)
• whole milk (1/2 cup)
• cupcake liners (12)
• buttercream frosting (2 cups)

Safety

• Adult supervision is required when using the oven and electric mixer.
• Be careful when handling hot baking pans; always use oven mitts.
• Wash hands and surfaces thoroughly before handling food ingredients.
• Adult supervision required for hot materials. Burn risk.
• Adult supervision required for sharp objects.
• Adult supervision required for children under 8.

Steps

1. Preheat your oven to 350°F (175°C) and place 12 cupcake liners into the muffin tin.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt until combined.
3. In a large mixing bowl, beat the softened butter and sugar with the electric mixer until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined; do not overmix!
6. Spoon the batter evenly into the 12 cupcake liners, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
9. Once fully cooled, use a spoon or piping bag to add a swirl of buttercream frosting to the top of each cupcake.