Control Cupcakes
User Reviews
5
Control Cupcakes
Description
These cupcakes use standard baking ingredients in a straightforward process. Creaming the butter and sugar creates air incorporation, essential for a light crumb. Adding eggs and vanilla builds moisture and flavor, while alternating flour and milk maintains a smooth, cohesive batter. Baking at 350°F for 15 minutes produces evenly cooked cupcakes with a springy, tender texture.
Simplicity in both ingredients and technique makes these cupcakes adaptable; they can be frosted or decorated as desired, matching many flavor profiles. This recipe yields twelve cupcakes, appropriate for small gatherings or everyday treats.
Cooling for 10 minutes in the pan before transferring to a wire rack ensures cupcakes hold their shape without becoming soggy on the base. Using fresh ingredients at room temperature supports consistent results.
Ingredients
- 1 1/2 cups all-purpose flour 191 grams
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt fine
- 1 cup granulated sugar 200 grams
- 1 unsalted butter at room temperature, stick, 113 grams
- 1 egg large
- 3/4 teaspoon vanilla extract
- 1/2 cup milk whole, plus 2 tablespoons
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
- In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.
- Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.
Notes
- Beat butter and sugar well to create a fluffy base for good cupcake texture.
- Cool cupcakes before frosting to prevent melting or sliding of the topping.
- Use room temperature ingredients for even mixing.
- Yield is 12 standard cupcakes; adjust ingredient quantities accordingly for different batch sizes.
User Reviews
Overall Rating
5
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