Description
Fluffy Vanilla Cupcakes Recipe for Sweet Moments at Home
Ingredients
Scale
- 1.5 cups All-Purpose Flour (A gluten-free blend works great, too!)
- 1.5 teaspoons Baking Powder (Check for freshness to ensure a good rise.)
- 0.25 teaspoons Salt (Omit for a low-sodium option.)
- 0.5 cups Butter (softened) (Vegan butter is a perfect dairy-free substitute.)
- 1 cup Granulated Sugar (Coconut sugar is a lower glycemic option.)
- 2 large Eggs (Substitute with flax eggs or applesauce for vegan versions.)
- 2 teaspoons Vanilla Extract (Vanilla bean paste intensifies the vanilla essence beautifully.)
- 0.5 cups Milk (Use almond or oat milk for dairy-free cupcakes.)
- 0.25 cups Sour Cream/Yogurt (optional) (Replace with dairy-free alternatives for a vegan version.)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder and salt until combined.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Then blend in vanilla extract.
- Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with milk.
- Fill muffin cups about two-thirds full with batter.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cupcakes sit for 5 minutes in the tin, then transfer them to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Vanilla Cupcakes, Fluffy Cupcakes, Dessert Recipe