Grace'S Light & Fluffy Cupcakes – a delicious recipe with cake flour, baking powder, baking soda, salt, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: Place the eggs in a bowl of hot tap water while you assemble the other ingredients to warm to room temperature.
2
Instead of buttermilk, you can use milk with a teaspoon of vinegar added as part of the amount.
3
Heat the oven to 325u00b0F.
4
Line a 12 cup cupcake pan with 12 liners.
5
Place the flour, salt, baking powder and baking soda in a medium size bowl (I lkie to use one with a pour spout). Use a whisk (or a fork) and mix together well.
6
In another bowl, place the eggs and vanilla- whisk together well. Pour in the sugar while whisking and then add the butter and buttermilk- whisk well until mixed.
7
Add the flour mix to the egg mix in small amounts while just mixing enough to get the flour moist with no large lumps. Don't over mix or it won't be as tender as you might like.
8
Use a 2-inch ice cream scoop (or a measuring cup) to fill the cupcake liner 2/3 full.
9
Bake in the middle rack of the oven until the tops just start to brown. A toothpick should come out clean after about 18-20 minutes.
10
Cool for about 5 minutes before removing cupcakes from the pan. Make sure that the cupcakes are completely cool (about one hour) before you frost or they will be crumbly!
806
kcal
Calories
53
g
Fat
73
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and more.
Yes, Grace'S Light & Fluffy Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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