Vanilla Cupcakes
Indulge in the light and fluffy goodness of vanilla cupcakes that are perfect for any celebration. These delightful treats are made with simple ingredients and are sure to impress family and friends alike. Whether you’re decorating for a birthday or just satisfying a sweet tooth, these cupcakes will be the star of the show.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Servings and Cooking Time
This recipe yields 12 cupcakes. Preparation time is approximately 15 minutes, with an additional 20 minutes for baking.
Nutritional Value
Each cupcake (1 serving) contains about 200 calories, 8g fat, 30g carbohydrates, 2g protein, and 15g sugar. This information is based on a standard serving size.
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 the softened butter and sugar together 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 the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes 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, use almond or soy milk instead of regular milk for a dairy-free option.
Serving and Pairings
These vanilla cupcakes can be served plain or topped with your favorite frosting. Pair them with a scoop of ice cream or a cup of coffee for a delightful dessert experience.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months; just thaw them at room temperature before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not baking long enough may result in wet centers.
- Using cold ingredients can affect the batter consistency.
- Skipping the cooling phase can cause frosting to melt.
- Not preheating the oven can affect baking time and texture.
Helpful Tips
- Always measure ingredients accurately for best results.
- Let eggs and butter come to room temperature before mixing.
- Use a cookie scoop for even cupcake portions.
- Top with sprinkles or fresh fruit for added flair.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Just frost them before serving for best results.
What type of frosting goes well with vanilla cupcakes?
Classic buttercream frosting pairs beautifully with vanilla cupcakes. You can also experiment with cream cheese or chocolate frosting for variety.
Can I use flavored extracts instead of vanilla?
Absolutely! Almond extract or lemon extract can add a different flavor profile to your cupcakes if you’re looking to mix things up.
How can I tell when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done. If it comes out wet, bake for a few more minutes.
What should I do if my cupcakes sink in the middle?
This can happen if the batter is overmixed or if the oven temperature is too low. Ensure your oven is calibrated correctly and mix the batter just until combined.
Conclusion
Vanilla cupcakes are a timeless treat that everyone loves. With their soft texture and sweet flavor, they are perfect for any occasion. Try this easy recipe and enjoy delightful cupcakes that will bring joy to your table!
Vanilla Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream the softened butter and sugar together 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 the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.