Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Measure your base: In a mixing bowl, add 1 cup all-purpose flour and 1/2 cup granulated sugar. Whisk to break up any lumps.

Add eggs and vanilla: Crack in 2 large eggs and add 1 to 1 1/2 teaspoons vanilla extract. Stir until smooth. The batter should be thick but pourable. If it’s too thick, add 1 to 2 tablespoons of milk or water to loosen slightly.

Mix gently: Combine just until you no longer see dry flour. Do not overmix. Overmixing can make cupcakes dense.

Portion the batter: Divide evenly among the muffin cups, filling each about 2/3 full. This gives them room to rise.

Bake: Place the tin on the middle rack and bake 14–18 minutes. They’re done when the tops are lightly golden and a toothpick comes out clean or with a few moist crumbs.

Cool: Let cupcakes sit in the pan for 5 minutes, then transfer to a wire rack. Cool completely before frosting, or enjoy slightly warm as-is.