The Last Vanilla Cupcake Recipe – a delicious recipe with Flour, Sugar, Baking Powder, salt, Eggs, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350*. Line cupcake pans with paper liners; set aside.
2
In the bowl of an electric mixer fitted with the paddle attachment add sifted flour, sugar, baking powder and salt; mix on low speed until combined.
3
Add butter, mixing until just coated with flour.
4
In a large glass measuring cup add milk ,eggs and vanilla. Whisk mixture until combined.
5
With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
6
Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full
7
Bake, until a cake tester inserted in the center comes out clean, 17 to 25 minutes.
8
Transfer to a wire rack to cool completely. Repeat process with remaining batter.
9
*Please use super fine sugar in this recipe. CH bakers sugar is a very good brand.
922
kcal
Calories
39
g
Fat
128
g
Carbs
16
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: 2 cups Unbleached All Purpose Flour, 1 1/2 cups super fine Sugar*, 3 teaspoons Baking Powder, 2 teaspoons salt, and more.
Yes, The Last Vanilla Cupcake Recipe 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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