Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
7. Fill the cupcake liners about 2/3 full with the batter.
8. Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories per serving: 215
Fat: 9g
Carbohydrates: 32g
Protein: 3g
Sodium: 107mg
Sugar: 21g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Whole milk can be substituted with almond milk, soy milk, or coconut milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Chocolate Chip Vanilla Cupcakes: Add 1/2 cup of chocolate chips to the batter before baking.
- Lemon Vanilla Cupcakes: Add 1 tablespoon of lemon zest to the batter and substitute the vanilla extract with lemon extract.
- Strawberry Vanilla Cupcakes: Fold in 1/2 cup of chopped strawberries to the batter before baking.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Do not overmix the batter or the cupcakes will be tough.
- Use an ice cream scoop to evenly distribute the batter into the cupcake liners.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Frost the cupcakes with vanilla buttercream frosting and sprinkle with rainbow sprinkles.
Garnishes:
Rainbow sprinkles, edible glitter, or fresh fruit.
Pairings:
Serve the cupcakes with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the cupcakes are sinking in the middle, it may be due to overmixing the batter or opening the oven door too soon.
- If the cupcakes are dry, it may be due to overbaking or not enough moisture in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cupcakes in an airtight container to prevent contamination.
Food history:
Cupcakes originated in the United States in the late 19th century and were originally called "number cakes" because they were measured by the number of cups of ingredients used.
Flavor profiles:
Vanilla cupcakes have a sweet and buttery flavor with a hint of vanilla.
Serving suggestions:
Serve the cupcakes on a platter or cupcake stand for a festive presentation.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A