Vanilla Cupcake Recipe
If you’re looking for a delightful treat that embodies sweetness and simplicity, you’ve found it! This vanilla cupcake recipe is perfect for birthdays, celebrations, or just a cozy afternoon at home. With a soft texture and rich vanilla flavor, these cupcakes will quickly become a favorite. Let’s dive into the ingredients and steps to create these delicious little bites of joy!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 15 minutes, with an additional 20 minutes of baking time.
Nutritional Value
Each cupcake (approximately 100g) contains about 300 calories, 15g of fat, 38g of carbohydrates, and 3g of 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 tin with paper 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, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined; do not overmix.
- Evenly distribute the batter into the prepared cupcake liners.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, coconut oil can replace butter for a dairy-free version.
Serving and Pairings
These vanilla cupcakes pair beautifully with a variety of frostings, such as chocolate, cream cheese, or a simple buttercream. Serve them with a glass of milk or a cup of tea for a delightful treat.
Storage and Reheating
Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, you can freeze un-frosted cupcakes for up to three months. Thaw at room temperature before frosting and serving.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not preheating the oven can result in uneven baking.
- Using cold ingredients can affect the texture; ensure all ingredients are at room temperature.
- Filling the liners too full can cause overflow during baking.
- Not allowing cupcakes to cool completely before frosting can cause the frosting to melt.
Helpful Tips
- Use a cookie scoop for evenly sized cupcakes.
- Add a pinch of almond extract for a unique flavor twist.
- Experiment with different sprinkles for decoration.
- Ensure your baking powder is fresh for optimal rise.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container and frost them just before serving for the best taste.
What can I use instead of eggs?
For egg substitutes, you can use unsweetened applesauce (1/4 cup per egg), flaxseed meal mixed with water, or commercial egg replacers.
How do I know when the cupcakes are done?
Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. They should also spring back when lightly pressed.
Can I use this recipe for a cake?
Absolutely! You can double the recipe and bake it in a 9×13 inch pan for a delicious vanilla cake.
What frosting goes best with vanilla cupcakes?
Classic buttercream frosting is a favorite, but cream cheese frosting, chocolate ganache, or whipped cream also make excellent choices.
Conclusion
These vanilla cupcakes are a delightful treat that anyone can make. Their light and fluffy texture, combined with a rich vanilla flavor, makes them perfect for any occasion. Enjoy baking and sharing these sweet delights with friends and family!
Vanilla Cupcake Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper 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, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined; do not overmix.
- Evenly distribute the batter into the prepared cupcake liners.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting.
