Ingredients
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk, room temperature
¼ cup vegetable oil
Frosting, as needed
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
One at a time, add the room temperature eggs, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and vegetable oil, beginning and ending with the dry ingredients. Mix just until combined. Avoid overmixing.
Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake cups to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Top with frosting as desired and serve.
Notes
Use room temperature ingredients for the best emulsification.
If your milk is heavy or non-dairy, adjust the consistency slightly to avoid an overly wet batter.
Frosting can be as simple as a basic buttercream or a fruit glaze, depending on preference.
For extra flavor, consider adding a teaspoon of cinnamon or orange zest.
- Prep Time: 20
- Cook Time: 25
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake cup
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg