Vanilla, Stillness, and the Quiet Joy of Making Something With Your Hands
There’s something gentle about baking.
Not the rush of it, but the small, steady movements of creating something warm from simple things.
Flour, butter, sugar, breath.
Soft music in the background.
The quiet hum of a mixer.
The sweetness that fills a room long before anything touches your tongue.
I’m learning that some of the most grounding moments are the ones where my hands are busy and my mind isn’t trying to go anywhere else.
There’s a tenderness in stirring slowly,
in watching batter become smooth,
in peeking into the oven like a child waiting for magic.
Baking isn’t about perfection.
It’s not even about the cupcakes.
It’s the pause.
The presence.
The uncomplicated being.
A reminder that life doesn’t always need to be profound to be meaningful,
sometimes it can just be warm vanilla and a quiet kitchen,
and that is enough.
When I bake, I’m not trying to improve anything.
I’m just here.
Measuring, mixing, waiting, breathing.
And for a moment, the world feels soft again.
“Sometimes the smallest things take up the most room in your heart.”
— A.A. Milne
Your Step-by-Step Guide to baking homemade Vanilla Cupcakes, My treat
Active Time: 30 minutes | Total Time: 1½ hours | Makes: 12 cupcakes
Ingredients
For the Cupcakes
1⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup milk
For the Frosting
1½ sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners’ sugar
Pinch of salt
2 teaspoons pure vanilla extract
2 tablespoons milk
instructions
1. Make the Cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper or foil liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter with a mixer on medium-high speed until smooth (about 1 minute). Add the granulated sugar and beat until creamy (about 4 minutes).
Beat in the eggs one at a time, followed by the vanilla extract.
On low speed, gradually add the flour mixture in three batches, alternating with the milk. Beat on medium-high speed until just combined.
2. Bake the Cupcakes:
Divide the batter evenly among the prepared muffin cups.
Bake for 20–25 minutes, or until the tops spring back when lightly pressed.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
3. Make the Frosting:
In a large bowl, beat the butter, confectioners’ sugar, and salt with a mixer on medium speed until just combined.
Add the vanilla extract and beat on medium-high speed until creamy (about 3 minutes).
Beat in the milk until the frosting is fluffy (about 1 minute).
4. Decorate:
Once the cupcakes have cooled completely, spread or pipe the frosting on top as desired.
