Vanilla Cupcakes – a delicious recipe with unsalted butter, sugar, eggs, vanilla, lemon, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
2
For the Cupcakes: Cream the butter and sugar until light and fluffy.
3
Add the eggs, one at a time, beating well after each addition.
4
Beat in the vanilla extract and lemon zest.
5
In a separate bowl whisk together the flour, baking powder, and salt.
6
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
7
Scrape down the sides of the bowl.
8
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
9
Remove from oven and place on a wire rack to cool.
10
Once the cupcakes have completely cooled, frost with icing.
625
kcal
Calories
31
g
Fat
73
g
Carbs
15
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: ½ cup unsalted butter, room temperature, ⅔ cup granulated sugar, 3 large eggs, 1 teaspoon pure vanilla extract, and more.
Yes, 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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