These Milk Cupcakes are soft, fluffy, and lightly sweet with a rich milky flavor. Perfect for tea time, kids’ snacks, or simple frosted cupcakes for any occasion.
⏱ Prep Time
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Prep: 15 minutes
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Bake: 18–22 minutes
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Total: ~35 minutes
Servings: 12 cupcakes
🍳 Equipment
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Mixing bowls
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Electric mixer or whisk
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Measuring cups & spoons
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Muffin tin
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Cupcake liners
🥘 Ingredients
Cupcakes
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter (softened)
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¾ cup sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup whole milk
Optional Milk Frosting
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½ cup butter (softened)
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2 cups powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
📝 Ingredient Notes
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Whole milk gives the best soft texture, but any milk works.
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Add condensed milk for extra rich “milk cake” flavor.
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Use cake flour for ultra-soft bakery-style cupcakes.
👩🍳 Instructions
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Preheat oven: 350°F (175°C). Line a muffin tin with cupcake liners.
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Mix dry: Whisk flour, baking powder, and salt together.
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Cream butter & sugar: Beat until light and fluffy.
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Add eggs & vanilla: Mix one egg at a time, then add vanilla.
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Add milk & flour: Alternate adding flour mixture and milk, mixing gently.
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Fill liners: Fill each about ⅔ full.
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Bake: 18–22 minutes until a toothpick comes out clean.
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Cool: Let cupcakes cool before frosting.
🧮 Nutrition Facts (per cupcake, approx.)
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Calories: 190
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Protein: 3g
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Fat: 9g
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Carbohydrates: 24g
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Sugar: 14g
💡 Tips & Variations
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Tres Leches style: Poke holes and soak with milk + condensed milk + cream.
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Chocolate milk cupcakes: Replace milk with chocolate milk and add 2 tbsp cocoa powder.
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Strawberry milk: Add strawberry powder or syrup for pink cupcakes.
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Bakery-style: Add 2 tbsp oil for extra moist texture.
