Very Vanilla Cupcakes – a delicious recipe with flour, baking powder, salt, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350*F.
2
Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
3
Whisk together the flour, baking powder, and salt; set aside.
4
In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
5
Gradually add the sugar; continue beating until very light and fluffy.
6
Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
7
Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
8
Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
9
Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
10
Frost as desired.
11
*For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
12
Stir every so often.
13
*.
1213
kcal
Calories
59
g
Fat
151
g
Carbs
23
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 1/2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup butter, softened, and more.
Yes, Very 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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