Vanilla Cupcake Recipe
User Reviews
5
Vanilla Cupcake Recipe
Description
The Vanilla Cupcake Recipe blends standard baking ingredients including flour, sugar, baking powder and soda, salt, milk, oil, egg, and vanilla extract. Boiling water is carefully whisked in last to lighten the batter. Baking at a moderate temperature for about 25 minutes ensures a tender crumb without overbrowning.
The combination of baking powder and baking soda provides the rise, while the liquid fats and milk keep the crumb moist and delicate. The vanilla adds subtle flavor. The cooling step before frosting prevents melting or sliding of the frosting.
These cupcakes serve well at celebrations or as a simple dessert. They can be frosted with any preferred frosting and are suitable for advance preparation. Proper cooling and storage maintain freshness and texture.
Freezing unfrosted cupcakes extends shelf life up to three months. Frosted cupcakes should be cooled thoroughly before freezing, with flash freezing recommended to set the frosting. Unfrosted cupcakes do not require refrigeration and maintain freshness best at room temperature. Frosted cupcakes containing perishable ingredients should be refrigerated.
Ingredients
- 1 1/2 /2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 /2 teaspoon baking soda
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 cup milk
- 1/4 /4 cup vegetable oil or another oil, like sunflower, canola, avocado, or grapeseed oil. Or melted coconut oil (may be a slight taste difference)
- 1 large egg
- 1/2 /2 teaspoon vanilla extract
- 1/2 /2 cup water boiling
Instructions
- Preheat oven to 325º F.
- Place cupcake liners in muffin tin. Spray lightly with cooking spray.
- Add dry ingredients - flour, sugar, baking powder, baking soda, and salt - to a large bowl and whisk to combine.
- Add wet ingreidents - milk, oil, egg, and vanilla - to the dry ingredients and whisk until well combined. Carefully pour in the boiling water and whisk until well combined and the batter is smooth.
- Evenly distribute the cake batter into the cupcake liners. Each liner should be about 1/2 full.
- Place in the oven and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- Remove from the oven and allow to cool about 5-10 minutes in the pan. Then carefully remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
- Once cooled, frost the cupcakes and serve.
Notes
- Nutrition info excludes frosting; frosting ingredients may affect storage needs.
- Freeze unfrosted cupcakes wrapped individually for up to 3 months for best preservation.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
- Frosted cupcakes can be flash frozen (about 1 hour) before wrapping individually to preserve frosting when freezing.
- Store unfrosted cupcakes at room temperature up to two days; refrigerated storage extends freshness to 3-4 days.
- Frosted cupcakes require airtight containers; refrigeration depends on frosting ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 139kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 123mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 35IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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