Milk Cupcakes
Here’s a simple, old-fashioned Milk Cupcakes recipe—soft, lightly sweet, and perfect plain or with frosting.
Milk Cupcakes
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- ¾ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter & sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Add milk & vanilla, alternating with dry ingredients, mixing just until combined.
- Fill liners about ⅔ full.
- Bake 18–22 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
Optional Simple Milk Frosting
- ½ cup butter, softened
- 2 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla
Beat until fluffy.
Tips
- For extra moist cupcakes, brush tops with warm milk after baking
- Great base for chocolate, strawberry, or caramel flavors
If you want, I can also share:
- Amish-style milk cupcakes
- Eggless version
- Chocolate milk cupcakes
- Condensed milk cupcakes
