My Favorite Vanilla Cupcakes – a delicious recipe with flour, sugar, butter, baking powder, eggs, vanilla bean paste. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F/180u00b0C/160u00b0C fan/gas 4. Line the cupcake tin with 12 cupcake cases. In the bowl of a stand mixer, combine the flour, sugar, butter, and baking powder using the paddle attachment. Mix on a low speed until the mixture resembles fine breadcrumbs. You shouldn't see any large lumps of butter. Alternatively, use your fingers to rub the butter into the flour and sugar.
2
In a small jug, use a fork to blend the eggs, milk, and vanilla bean paste together. Add the mixture a little at a time to the bowl, beating until it is all combined. Keep beating for a few minutes more, until the mixture is uniform and smooth with no lumps.
3
Divide the mixture between the cases evenly, filling each one no more than two-thirds full. Bake in the preheated oven for 16-18 minutes, until a skewer inserted comes out clean and the cakes are a pale golden brown. Don't be tempted to over-bake here; get them out as soon as the skewer is clean. The last thing you want is dry cakes!
4
Leave to cool for five minutes in the tin, then remove and leave to cool completely on a cooling rack. Do not attempt to core, fill or decorate them until they are cold.
578
kcal
Calories
21
g
Fat
86
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 8 ingredients. The key ingredients include: 175g (1 1/3 cups) all-purpose flour, 200g (about 1 cup) superfine sugar, 75g (5 1/4 Tbsp) butter, 1 1/2 tsp baking powder, and more.
Yes, My Favorite Vanilla 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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