Easy Vanilla Cupcakes

By junerodgers

This cupcake recipe is the only one you’ll ever need. It’s simple and adaptable—to change it to chocolate, just add a cup of unsweetened cocoa powder, increase the water by half a cup and omit the eggs.

Ingredients

• 2 2/3 cups all-purpose flour
• 2 cups sugar
• 2 tsp baking powder
• 1 ⁄2 tsp salt
• 1 cup milk
• 1 ⁄2 cup water
• 3 ⁄4 cup oil
• 1 Tbsp vanilla extract
• 2 large eggs

Preparation

Step 1

1. Heat oven to 350ºF. You’ll need 24 regular muffin cups with cupcake liners.

2. Mix flour, sugar, baking powder and salt in a large bowl with a whisk until blended. Whisk milk, water, oil, vanilla and eggs in 4-cup liquid measuring cup or medium bowl.

3. Make a well in the flour mixture. Gradually pour milk mixture into flour mixture; whisk until blended (some small lumps may remain).

4. Divide batter into muffin cups. Bake 20 to 25 minutes until a wooden pick inserted in center of a cupcake comes out clean.

5. Cool cupcakes in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack.

To make chocolate cupcakes: Add 1 cup unsweetened cocoa powder to dry ingredients. Increase water to 1 cup and omit eggs. Prepare and bake as directed.