Cupcake
Cupcakes are the perfect blend of simplicity and indulgence, making them a beloved dessert worldwide. Whether you’re celebrating a birthday, a wedding, or simply treating yourself, these mini cakes provide a delightful experience in every bite. With endless flavor combinations and frosting options, cupcakes can be customized to suit any palate. Dive into this recipe and discover how easy it is to create these charming confections at home!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Colorful frosting (your choice)
- Sprinkles for decoration
Servings and Cooking Time
This recipe makes 12 cupcakes. Preparation time is about 20 minutes, with an additional 20 minutes for baking.
Nutritional Value
Each cupcake (1 serving) contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 2g of protein. This is for one cupcake without frosting.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream 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 a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
- Once cooled, frost with your favorite icing and sprinkle with decorations.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, use applesauce instead of butter for a healthier, dairy-free cupcake.
Serving and Pairings
Cupcakes are delightful on their own but can be served with coffee, tea, or even a scoop of ice cream for an extra treat. They also make a great addition to dessert tables at parties.
Storage and Reheating
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Thaw at room temperature before serving, and reheat in the microwave for a few seconds if desired.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not preheating the oven can affect baking time.
- Using cold ingredients can prevent proper mixing.
- Skipping the cooling step before frosting can cause the icing to melt.
- Underbaking will result in a gooey center.
Helpful Tips
- Use a cookie scoop for even batter distribution.
- Experiment with different flavor extracts for variety.
- Consider adding mini chocolate chips or nuts for extra texture.
- Let frosted cupcakes set for a few minutes before serving for better presentation.
FAQs
Can I make cupcakes without eggs?
Yes, you can use substitutes like flaxseed meal mixed with water or applesauce to replace eggs in cupcake recipes.
How long do cupcakes last?
Cupcakes can last for up to three days at room temperature, or can be stored in the refrigerator for up to a week.
Can I freeze cupcakes?
Absolutely! Unfrosted cupcakes freeze well. Just ensure they are wrapped tightly to prevent freezer burn.
What’s the best way to frost cupcakes?
Using a piping bag gives a beautiful finish. Start from the outside and work your way in for a nice swirl.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. Consider mixing half whole wheat and half all-purpose flour for better results.
Conclusion
Cupcakes are a delightful and versatile dessert that brings joy to any gathering. With endless customization options and simple preparation, they are perfect for both novice and experienced bakers alike. Enjoy these sweet treats at your next celebration!
Cupcake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Colorful frosting your choice
- Sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream 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 a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
- Once cooled, frost with your favorite icing and sprinkle with decorations.
