Vanilla Cupcakes – a delicious recipe with cake, sugar, baking powder, salt, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375f (190c).
2
1.In large bowl, whisk together flour, sugar, baking powder and salt.
3
2. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
4
3.Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full.
5
4Bake in centre of oven until cake tester inserted in centre comes out clean, about 18 minutes.
6
5. Transfer to rack; let cool completely.
7
Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.
8
Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 teaspoons Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.
711
kcal
Calories
30
g
Fat
99
g
Carbs
14
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 sifted cake-and-pastry flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 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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