Cupcakes are a classic dessert that everyone loves. They are perfect for birthdays, parties, or just as a sweet treat. This easy and delicious cupcake recipe is sure to become a favorite in your household. The cupcakes are light, fluffy, and moist, and can be customized with your favorite frosting and toppings.
Ingredients
- 180g all-purpose flour
- 150g granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 80g unsalted butter, at room temperature
- 2 large eggs
- 120ml whole milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the butter and mix with an electric mixer on low speed until the mixture resembles coarse sand.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix on low speed until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
Variations
Chocolate Cupcakes
To make chocolate cupcakes, substitute 30g of the flour with 30g of unsweetened cocoa powder.
Vanilla Buttercream Frosting
To make a classic vanilla buttercream frosting, mix 115g of unsalted butter with 225g of powdered sugar, 1 tsp of vanilla extract, and 2 tbsp of whole milk.
Vegan Cupcakes
To make vegan cupcakes, substitute the eggs with 2 tbsp of applesauce and the butter with 80ml of vegetable oil. Use almond or soy milk instead of whole milk.
Gluten-Free Cupcakes
To make gluten-free cupcakes, substitute the all-purpose flour with a gluten-free flour blend.
Cupcakes are a versatile dessert that can be customized in many ways. Whether you prefer chocolate, vanilla, or a funfetti flavor, this easy and delicious recipe is sure to please. Make them for your next party or save them for a sweet treat at home.
FAQ
How many cupcakes does this recipe make?
This recipe makes 12 standard-size cupcakes.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk instead of buttermilk. However, the texture and flavor of the cupcakes may be slightly different.
How do I store these cupcakes?
You can store these cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can freeze them for up to 2 months.
Can I use oil instead of butter?
Yes, you can use oil instead of butter. However, the texture and flavor of the cupcakes may be slightly different.
Can I use a different type of flour?
It is best to use all-purpose flour for this recipe. Other types of flour, such as cake flour or whole wheat flour, may produce different results.
Can I add food coloring to the batter?
Yes, you can add food coloring to the batter to create colorful cupcakes.
How do I know when the cupcakes are done baking?
You can test if the cupcakes are done by inserting a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.
Can I use a different type of frosting?
Yes, you can use any type of frosting you prefer, such as cream cheese frosting or chocolate frosting.
How far in advance can I make the frosting?
You can make the frosting up to 2 days in advance and store it in the refrigerator until you are ready to use it.
Can I make mini cupcakes instead of standard-size cupcakes?
Yes, you can make mini cupcakes using the same recipe. Just adjust the baking time to 10-12 minutes.
