Vanilla Cupcakes

This recipe makes 12 cupcakes. The name cupcake originates from the 19th century and is related to the fact that ingredients for small sponge cakes were measured with a cup and not weighed. The oldest surviving cupcake recipe dates back to 1902.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

dough

  • 0.5 cups Butter, unsalted

  • 0.66 cups Sugar, white

  • 3 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 1 teaspoon Lemon zest, fresh

  • 1.5 cups Flour, Wheat, bread flour

  • 1.5 teaspoons Baking powder

  • 0.25 teaspoons Salt, table

  • 0.25 cups Milk, whole milk

krema

  • 2 cups Powdered sugar

  • 0.5 cups Butter, unsalted

  • 1 teaspoon Vanilla, extract, natural

  • 2 spoons Milk, whole milk

  • 4 drops Vanilla, extract, natural

Steps

  1. Preheat the oven to 180°C. Line a muffin tin with paper liners or grease it.

  2. Using a hand mixer, cream the butter and sugar until fluffy. Gradually add the eggs while continuously mixing. Finally, mix in the vanilla and lemon zest.

  3. In a separate bowl, sift together the flour, baking powder, and salt. Mix well. Gradually and alternately add the flour mixture and milk to the egg-butter mixture, mixing continuously. Mix until you get a smooth batter without lumps.

  4. Divide the batter into the paper liners and bake in the preheated oven for 17 to 20 minutes, until the cupcakes are lightly golden. To check if they are done, insert a toothpick into the center of a cupcake; if it comes out clean, they are baked. Remove the cupcakes from the oven and let them cool on a wire rack.

  5. Make the frosting: Using an electric mixer, beat the butter until smooth. Add the vanilla extract and gradually (by the spoonful) mix in the sugar on low speed. Add the milk and mix on high speed until you get a light and fluffy frosting. Add a few drops of food coloring to achieve the desired color.

  6. Pipe the buttercream frosting onto the cooled cupcakes, arrange them on a serving plate, and serve. They are best enjoyed the same day they are baked.

Nutrition Information (Per 100g)

  • Calories: 354.83 kcal
  • Fat: 13.25 g
    • Saturated Fat: 7.65 g
  • Carbohydrates: 52.45 g
    • Sugars: 36.58 g
  • Protein: 4.76 g
  • Fiber: 0.37 g