Vanilla Cupcake – Easiest Recipe Ever

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Vanilla Cupcake – Easiest Recipe Ever: Cupcakes are a favourite food of all! You only need to make one recipe for vanilla cupcakes. Their texture is light, fluffy, and melt-in-your-mouth delicious, and they are really simple to create. No ingredients kept hidden. Just traditional buttercup ingredients combined with a little-known Japanese baking method.

 

Vanilla Cupcake – Easiest Recipe Ever

Ingredients

  • 1 1/2 cup (180 g) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick, 113 g) unsalted butter melted, slightly cooled
  • 1 cup (198 g) granulated sugar
  • 2 large eggs at room temperature
  • 1 egg white
  • 1/2 cup (120 mL) whole milk room temperature
  • 1 tablespoon vanilla extract

 

Instructions

Line a cupcake or muffin pan with cupcake liners and preheat the oven to 350°F.
Mix 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt in a medium-sized bowl. Put the flour mixture aside.

Using an electric mixer, beat butter and sugar in the bowl for five minutes on medium-high speed, scraping down the bowl as needed, until the mixture is thick and fluffy.

 

Beat in each of the eggs one at a time, scraping down the bowl after each addition. Mix with 2 tsp vanilla by beating well.

Lower the speed of the mixer to medium and gradually add the flour mixture in thirds, followed by the buttermilk, making sure to mix well after each addition.

 

Don’t overmix; instead, beat just until smooth and blended, scraping down the bowl as needed.

Evenly divide the batter, filling it to two thirds of the way in a 12-count lined muffin or cupcake tray.

 

A toothpick inserted in the centre should come out clean after baking for 20 to 23 minutes at 350°F.

Before frosting, let them sit for five minutes in the pan before transferring them to a wire rack to cool completely at room temperature.

Also See:

Gluten-Free Chocolate Chip Scones Recipe – Simples Recipe Ever

Tips for the BEST Cupcakes

To maintain an equal consistency in your batter, your eggs, buttermilk, and butter must be at room temperature.

In order to maintain consistency and a well-blended batter, alternate between adding flour and buttermilk. The creamed butter may get saturated if all of the flour or buttermilk is added at once, which could cause the mixture to separate.

 

In between each addition, thoroughly combine. Use the appropriate measuring cups for both wet and dry components to ensure accurate measurement.

If cupcake liners are more than two thirds filled, they will spill and create a muffin top. You should have precisely enough batter if you divide it evenly among 12 cupcakes. Portioning is simplified using an Ice Cream Scoop that releases pressure.

 

Nutrition 

  • Calories: 619kcal
  • Carbohydrates: 72g
  • Protein: 4g
  • Fat: 35g
  • Saturated Fat:22g
  • Cholesterol: 119mg
  • Sodium: 117mg
  • Potassium: 141mg
  • Sugar: 53g
  • Vitamin A: 1115IU
  • Vitamin C: 0.1mg
  • Calcium: 66mg
  • Iron: 0.9mg

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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