Cupcake style parchment liners

Vanilla Cupcakes Baked in Parchment Liners (Bakery Style)

Cupcake-style parchment liners are thicker than regular paper liners and give cupcakes a professional bakery look while preventing sticking. This recipe is designed to work perfectly with parchment liners, producing soft, fluffy cupcakes with gently domed tops and moist crumbs that release cleanly every time. These cupcakes are ideal for birthdays, parties, or everyday treats and can be topped with any frosting you like.

Ingredients

Dry Ingredients

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ cup whole milk, room temperature

Instructions

1. Prepare the Oven and Pan
   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake-style parchment liners. These liners are sturdier, so make sure they sit evenly in the pan cavities to help the cupcakes bake uniformly.

2. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening agent, ensuring the cupcakes rise properly.

3. Cream Butter and Sugar
   In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for 2–3 minutes. The mixture should look light, pale, and fluffy. Proper creaming is essential for soft cupcakes.

4. Add Eggs and Vanilla
   Add the eggs one at a time, beating well after each addition. This helps maintain a smooth batter. Mix in the vanilla extract until fully incorporated.

5. Combine Wet and Dry Ingredients
   Add half of the dry ingredients to the butter mixture and mix on low speed. Pour in the milk and mix gently. Add the remaining dry ingredients and mix just until combined. Avoid overmixing, as this can make the cupcakes dense.

6. Fill the Parchment Liners
   Spoon or scoop the batter into the parchment liners, filling each about two-thirds full. Parchment liners hold their shape well, so the batter will rise evenly without spilling over.

7. Bake
   Place the pan in the center of the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when gently pressed.

8. Cool Properly
   Remove the pan from the oven and let the cupcakes cool for 5 minutes. Then transfer them to a wire rack to cool completely. Parchment liners peel away smoothly once the cupcakes are cool, keeping the sides neat and crumb-free.

Tips for Best Results

• Parchment liners insulate slightly more than paper liners, helping prevent over-browning.

• For bakery-style height, ensure ingredients are at room temperature.

• Do not overfill the liners, as parchment liners allow cupcakes to rise higher.

• These cupcakes pair beautifully with buttercream, cream cheese frosting, or chocolate ganache.

Serving and Storage

Serve cupcakes at room temperature for the best flavor and texture. Store unfrosted cupcakes in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Frosted cupcakes should be refrigerated and brought to room temperature before serving.