Description
Light and fluffy vanilla cupcakes topped with a sweet, creamy glaze, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups wheat flour (190 g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (115 g)
- 1 cup sugar (200 g)
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk (120 ml)
- 1 cup icing sugar (130 g) (for glaze)
- 1/2 cup unsalted butter (115 g) (for glaze)
- 1 tsp vanilla extract (for glaze)
- 2–3 tablespoons milk (for glaze)
- Food coloring (optional)
Instructions
- Preheat the oven to 180°C (350°F) and place paper liners in your cupcake tin.
- Sift the flour, baking powder, and salt into a bowl.
- Beat the butter and sugar together until creamy (2-3 minutes).
- Add the eggs one by one, and then mix in the vanilla extract.
- Add the dry ingredients to the mixture, alternating with the milk. Start and end with dry ingredients.
- Fill the cupcake molds up to 2/3 of their capacity.
- Bake for 18-20 minutes. Cool completely before decorating.
- For the glaze (optional): Beat the butter until creamy. Add icing sugar little by little while mixing on low speed.
- Mix in the vanilla extract and add milk until you reach the desired texture.
- If desired, color the frosting with food coloring.
- Use a piping bag to apply the frosting to the cooled cupcakes.
- Decorate with sprinkles or pearls, if desired.
- Serve and enjoy!
Notes
Store cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Let them come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: vanilla cupcakes, dessert, baking, sweet treats, easy recipes