Vanilla Cupcakes
If you’re searching for a delightful treat that is perfect for any celebration, look no further than vanilla cupcakes. These fluffy, sweet confections are easy to make and incredibly versatile. Whether topped with creamy frosting or enjoyed plain, they are sure to please both kids and adults alike. Let’s dive into the simple process of creating these delicious cupcakes that will have everyone asking for seconds!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ tsp baking powder
- ¼ tsp salt
Servings and Cooking Time
This recipe yields approximately 12 cupcakes. Preparation time is about 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each vanilla cupcake (with frosting) contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 2g of protein. This is based on a serving size of one cupcake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing 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 wet mixture, alternating with the milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, coconut oil can replace butter for a dairy-free option, and almond milk can be used instead of regular milk.
Serving and Pairings
Vanilla cupcakes pair wonderfully with a variety of toppings, such as chocolate ganache, cream cheese frosting, or fresh fruit. They are perfect for birthday parties, weddings, or just a sweet treat at home.
Storage and Reheating
Store vanilla cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months. Thaw at room temperature and frost them after thawing.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not preheating the oven may result in uneven baking.
- Filling the liners too full can cause overflowing.
- Using cold ingredients can affect texture; ensure eggs and milk are at room temperature.
- Not checking for doneness can lead to undercooked cupcakes.
Helpful Tips
- Use a kitchen scale for precise measurements.
- Experiment with different extracts like almond for a unique flavor.
- Always let cupcakes cool completely before frosting.
- Decorate with sprinkles for a festive touch.
FAQs
Can I use a different type of flour?
Yes, you can use almond flour or gluten-free flour as alternatives. Adjust the measurements as needed, as different flours absorb moisture differently.
How can I make my cupcakes more moist?
Adding a bit of sour cream or yogurt to the batter can enhance moisture. Also, avoid overbaking, as this can dry them out.
What is the best way to frost cupcakes?
Using a piping bag with a decorative tip can create beautiful designs. Alternatively, a simple offset spatula works well for a smooth finish.
Can I make these cupcakes ahead of time?
Yes, you can bake them a day in advance. Store them in an airtight container at room temperature.
How do I know when my cupcakes are done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done. If it comes out wet, bake for a few more minutes.
Conclusion
Vanilla cupcakes are a timeless treat that can brighten any occasion. With their light texture and sweet flavor, they are a favorite for both baking novices and seasoned chefs. Enjoy the process of creating these delightful bites, and don’t forget to share them with friends and family!
Vanilla Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing 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 wet mixture, alternating with the milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
