Perfect Chocolate Chip Cupcakes
Soft, fluffy vanilla cupcakes filled with gooey mini chocolate chips—these chocolate chip cupcakes are a classic treat with a bakery-style rise, perfect for birthdays, bake sales, or just-because baking days.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand or stand mixer
- Rubber spatula
- 12-cup muffin pan
- Paper cupcake liners
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ cup unsalted butter room temp
- 1 cup granulated sugar
- 2 large eggs room temp
- 1 Tbsp pure vanilla extract
- ¾ cup whole milk room temp
- 1 cup mini semi-sweet chocolate chips
Optional Add-Ins:
- ¼ tsp almond extract
- Zest of 1 orange
Instructions
- Preheat oven to 400°F and line a 12-cup muffin pan.
- Whisk flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry mixture and milk to the bowl, beginning and ending with dry ingredients.
- Fold in mini chocolate chips gently.
- Divide batter evenly into cupcake liners (¾ full).
- Place in oven and reduce temp to 350°F. Bake 16–18 minutes.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
- Frost or enjoy as-is.
Notes
Contains dairy, eggs, and wheat. Best results when all ingredients are at room temperature before mixing.