Tips for Making Small Batch Vanilla Cupcakes

Tip #1: Use room temperature eggs, butter, buttermilk, and Greek yogurt. In general, cold ingredients don't mix as well together as room temperature ones do.

Tip #2: Before diving into the recipe's instructions, place all ingredients on a clear surface. This step makes it much easier to follow the recipe without multiple trips to your pantry or refrigerator. It also makes it less likely you'll forget or overlook a step or ingredient.

Tip #3: You don't need expensive vanilla extract to make delicious vanilla cupcakes. I can't tell much of a difference in flavor when I bake with cheaper vs. pricier extracts. Whatever you can buy at your local grocery store will work just fine. Save some money!

Tip #4: Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, vanilla extract, and sugar together on medium speed for 3 minutes. This helps aerate the batter, giving the cupcakes a light and fluffy texture once baked.

Tip #5: When combining your dry and wet ingredients, mix on low speed to prevent over-mixed batter. This will make the end result softer and less dense.

Tip #6: Bake cupcakes for 14-16 minutes or until they appear buttery and full but bounce back at the touch of your finger.

Tip #7: Let cupcakes cool in pan about 5 minutes before transferring to a wire rack to cool completely before frosting. If you frost cupcakes when they're still warm, the frosting won't set right and can melt!

Tip #8: For a more professional-looking cupcake, use a piping bag to decorate it! Top with sprinkles to add some color.

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