Indulge in homemade cupcakes with this easy-to-follow recipe. Learn how to create light and fluffy cupcakes, perfect for any occasion. This recipe guides you through creaming butter and sugar, incorporating eggs, and adding a touch of vanilla extract and baking powder for that perfect rise. Customize your cupcakes with your...
Ingredients
Cake Batter
- 500gbutter
- 600gflour
- 300gsugar
- 15eggs
- 1tbspvanilla extract
- 1tbspbaking powder
- Milk flavour (optional)
- Food colour (any colour of your choice)
Nutrition (per serving)
Calories
451.8kcal (22.59%)
Protein
4.0g (7.94%)
Carbs
57.4g (20.88%)
Sugars
22.6g (45.26%)
Healthy Fat
6.7g
Unhealthy Fat
15.6g
% Daily Value based on a 2000 calorie diet
How to make Cupcake Recipe
Preparing the Batter
Cream the butter and sugar together until light and fluffy.
In a separate bowl, whisk the eggs until foamy.
Add the egg mixture to the butter mixture and mix well.
Sift the flour into a bowl. Add the baking powder and milk flavour (if using) and mix well. Then add the flour mixture to the other mixture and mix well.
Separate the batter into two bowls and add food coloring to one of the bowls if desired.
Baking
Preheat your oven.
Place cupcake liners in a cupcake pan.
Pour batter into cupcake liners.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
451.8kcal (22.59%)
Protein
4.0g (7.94%)
Carbs
57.4g (20.88%)
Sugars
22.6g (45.26%)
Healthy Fat
6.7g
Unhealthy Fat
15.6g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Make sure the butter is at room temperature for easy creaming.
Do not overmix the batter once the flour is added to avoid tough cupcakes.
Use high-quality vanilla extract for the best flavor.
Ensure your oven is properly preheated for even baking.
FAQS
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter and more tender cupcake. Gluten free flour can also be used.
How do I store the cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the cupcakes?
Yes, you can freeze unfrosted cupcakes for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.
What if I don't have vanilla extract?
You can substitute with another flavoring extract, such as almond extract, or leave it out entirely.
Can I add chocolate chips or other mix-ins to the batter?
Yes, feel free to add chocolate chips, nuts, sprinkles, or any other mix-ins to the batter before baking.
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Maryam Auwal
(@meerahscuisine)
A Foodie and Med Student Recipe Blogger Creating and sharing new recipes. A Foodie and Med Student Recipe Blogger Creating and sharing new recipes....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia