Vanilla Hot Milk Cupcakes – a delicious recipe with eggs, sugar, vanilla, milk, butter, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F.
2
In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon.
3
While you're beating the eggs and sugar, heat the milk and butter in a small saucepan to just simmering. Add the hot milk to the egg mixture in a slow, steady stream as you continue beating.
4
In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring just until they're combined.
5
Pour the batter into a 12-cup muffin pan. Bake for 32 minutes or until the cupcakes are a deep golden brown. Serve as-is, frosted, or topped with fruit.
623
kcal
Calories
12
g
Fat
114
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: 3 large eggs, 1 1/2 cups sugar, 2 teaspoons vanilla extract, 3/4 cup milk, and more.
Yes, Vanilla Hot Milk 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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