Servings: 12 cupcakes
Calories: 220kcal
Equipment
- oven
- Cupcake tin
- mixing bowl
- Whisk
- Mixer
Ingredients
For the Batter
- 1 ½ cups all-purpose flour Essential for structure, keeping cupcakes tender and fluffy.
- 1 ½ teaspoons baking powder Ensures your cupcakes rise perfectly.
- ¼ teaspoon salt Balances sweetness and enhances overall flavor.
- ½ cup unsalted butter Provides richness and moisture; should be softened.
- 1 cup granulated sugar Adds sweetness and helps create light, airy texture.
- 2 large eggs Binds ingredients and contributes to fluffiness.
- 2 teaspoons pure vanilla extract Infuses your cupcakes with warm, inviting flavor.
- ½ cup whole milk Adds moisture, keeping cupcakes soft and delicious.
Instructions
Method
- Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with paper liners.
- Whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
- Beat ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
- Add the 2 large eggs one at a time, mixing well after each. Stir in 2 teaspoons of pure vanilla extract.
- Gradually mix in dry ingredients alternately with ½ cup of whole milk, starting and ending with the flour.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes until a toothpick comes out clean.
- Cool the cupcakes in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Optional: Top with festive sprinkles for a cheerful holiday touch.
Nutrition
Serving: 1cupcake | Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Sugar: 15g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1mg
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