Vanilla cupcakes. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle. Whisk the flour, baking powder and salt together in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. You can cook Vanilla cupcakes using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Vanilla cupcakes
- It’s 1 1/2 c of flour.
- Prepare 1 1/2 tsp of baking powder.
- It’s 1/2 tsp of salt.
- It’s 1/2 cup of butter.
- Prepare 1 cup of granulated sugar.
- Prepare 3/4 cup of milk.
- It’s 2 of eggs.
- Prepare 2 tsp of vanilla.
Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well.
Vanilla cupcakes instructions
- Sift dry ingredients and set aside.
- Mix on high until light and fluffy butter and sugar.
- Add eggs one at a time and blend.
- Add dry ingredients 3 parts alternating with the milk.
- Bake at 180° for 15 mins.
Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. Combine the flour, baking powder and salt in a medium sized bowl and set aside. In a large glass measuring cup, whisk together eggs, milk, and vanilla. Next are the wet ingredients: milk, vegetable oil, vanilla extract and eggs. The oil is the fat component instead of butter and in my opinion, tends to make a more moist cake that stays moist for longer.