Easy Vanilla Cupcakes In Under 30 Minutes – Base For All Other Cupcakes

Easy Going Vanilla Cupcakes

What I like about this recipe is that its so simple and easy and can be used as a foundation for all of your cupcake designs, weather that be the sweetheart design or the red velvet cupcakes or the banana chocolate chip recipe. I have included it here and would love to know your feedback.

They can be made in under 30 minutes as a simple cupcake but adding additional garnish and frosting may take a little longer. I prefer to use real fruit in my cupcakes along with some essential oils to boost there healthy affect and so that I don’t feel so guilty by indulging in a few.

Easy Vanilla Cupcakes In Under 30 Minutes - Base For All Other Cupcakes

What I like about this recipe is that its so simple and easy and can be used as a foundation for all of your cupcake designs, weather that be the sweetheart design or the red velvet cupcakes or the banana chocolate chip recipe. I have included it here and would love to know your feedback.

Recipe Yield: 30

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Recipe Ingredients:

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Basic Vanilla Buttercream
  • Colored Sprinkles, for decorating, optional
  • Alternate frosting: Billy‚Äôs Chocolate Buttercream

Recipe Instructions: Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Editor's Rating:
4.7

Comments are closed.

Scroll to Top