Vanilla Cupcake Recipe
Indulge in the delightful world of vanilla cupcakes with this simple yet scrumptious recipe. Perfect for birthdays, celebrations, or just a sweet treat, these cupcakes are fluffy, moist, and topped with creamy vanilla frosting. Whether you’re a baking novice or a seasoned pro, this recipe will guide you through each step, ensuring your cupcakes are a hit every time. Let’s dive into the deliciousness!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- Optional: sprinkles for decoration
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 15 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each cupcake (approximately 100g) contains about 250 calories, 10g fat, 38g carbohydrates, and 3g protein. This information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Evenly distribute the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with cake flour for a lighter texture. For a dairy-free option, use almond milk instead of regular milk and coconut oil in place of butter.
Serving and Pairings
These vanilla cupcakes pair wonderfully with a variety of toppings, such as whipped cream, fresh fruit, or a drizzle of chocolate sauce. They also make a great addition to tea parties and birthday celebrations.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them without frosting for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for a few seconds.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not preheating the oven can affect baking time and texture.
- Filling liners too much can cause overflow.
- Using cold ingredients can prevent proper mixing.
- Skipping the cooling step before frosting can cause melting.
Helpful Tips
- Use a kitchen scale for accurate measurements.
- Make sure your butter is at room temperature for easier creaming.
- Experiment with different extracts, such as almond or lemon, for flavor variations.
- Use a piping bag for a professional-looking frosting.
FAQs
Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Just ensure other ingredients are also gluten-free.
What can I use instead of eggs?
You can use unsweetened applesauce or flaxseed meal mixed with water as egg substitutes in baking.
How do I make the frosting fluffy?
Beat the butter until it’s light and fluffy before adding powdered sugar and milk. This will create a smooth, airy frosting.
Can I add flavors to the cupcakes?
Absolutely! You can incorporate cocoa powder for chocolate cupcakes or citrus zest for a refreshing twist.
How long do these cupcakes last?
Stored in an airtight container, they can last for up to 3 days at room temperature or 3 months in the freezer.
Conclusion
These vanilla cupcakes are a delightful treat that everyone will love. Easy to make and customizable, they are perfect for any occasion. With just a few simple ingredients, you can create moist, fluffy cupcakes topped with your favorite frosting. Happy baking!
Vanilla Cupcake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- Optional: sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Evenly distribute the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
