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Recipe
Vanilla cupcakes Recipe
I've tried a lot of white cupcake recipes. Many turn out too flat or dry. I came across this one on a blog site and it's really good. It looks like an adaptation of the Magnolia bakery recipe but I'm not sure. Either way, it's good!
| Prep time: 15 Minutes |
American
|
| Cook time: 25 Minutes | Servings: 18 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 18 servings | |
| Calories 127 | |
| Calories from Fat 55 | 43% |
| Total Fat 6.2g | 8% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 137mg | 6% |
| Potassium 42mg | 1% |
| Total Carbs 15.12g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.86g | 3% |
| Protein 2.62g | 4% |
Ingredients Convert Measures
- 3/4 cup (1-1/2 stick) unsalted butter, room temperature
- 1-2/3 cups vanilla sugar
- 2 large eggs, room temperature
- 2-2/3 cups flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 vanilla bean, seeds scraped out
Directions
- Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until well combined.
- Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 2/3’s full. Bake at 350 degrees for about 22-25 minutes or until a cake tester comes out clean.
6 days ago