Vanilla Cupcakes

Steps Cook Recipes Vanilla Cupcakes using 8 ingredients and 6 steps

Vanilla Cupcakes - Vanilla cupcakes may seem a little boring, but I think it's good to have one in your recipe collection that you can use over and over again. This recipe is the one I will be using all of the time from now on! Although it's hard, let's put London aside and concentrate on our treats. They're easy to make, and made from scratch. The vanilla cupcakes are easy enough to make that beginners can bake a batch, yet the These vanilla cupcakes are light, fluffy, and moist.

To make vanilla cupcakes, start by whisking flour, baking powder, salt, and lemon zest in a bowl.

These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings.

You can have Vanilla Cupcakes using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients make Vanilla Cupcakes

1. You need 185 g flour.
2. Prepare 1 tsp baking powder.
3. It's 1/4 tsp salt.
4. You need 115 g butter.
5. It's 200 g granulated sugar.
6. It's 2 eggs.
7. It's 1 tsp vanilla extract.
8. Prepare 120 ml semi skimmed milk.

Vanilla Cupcakes instructions

1. Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside..
2. In a medium bowl, sift together flour, baking powder, and salt. Set aside..
3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined..
4. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be..
5. Divide batter evenly between the cups, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack..
6. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge..

Vanilla Cupcakes - These Vanilla Cupcakes are super moist, light and fluffy and really make the best vanilla cupcake! Vanilla Cupcakes are so lovely with their swirls of Confectioners (Buttercream) Frosting. Gone are the days when they were only served at children's birthday parties dressed with a quick swipe of frosting. The Most Amazing Vanilla Cupcake Recipe is an easy to make one-bowl recipe. You'll never need another boxed mix again! How do you make cupcakes extra fluffy? Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. Thank you and good luck