Vanilla Cupcakes-Easy Vanilla Cupcake Recipe-Basic Cupcakes

My daughter and myself baked these cupcakes for her friend’s birthday a few months back. She did the baking and I did the frosting. It was great fun baking together. I enjoyed every moment with her. Doing things together will strengthen our relationship with the children. It will create memories for life. Back to the recipe, the cake turned out great and she was very excited as she baked it. After frosting, it looked colorful and gorgeous but I could not bring out its real beauty through my lens as the lighting was very poor that day.Today let us learn how to make these basic vanilla cupcakes following this easy recipe.

Basic Vanilla Cupcake Recipe
Source –Joyofbaking
Yields -12 cupcakes

Ingredients needed

Butter (unsalted) -1/2 cup / 113 gms
Sugar (granulated white sugar) – 2/3 cup /130 gms
Egg – 3
Vanilla essence – 1 tsp

Zest of 1 lemon (outer yellow skin alone)
All purpose flour /maida – 1 1/2 cup/195 gms
Baking powder – 1 1/2 tsp
Salt – 1/4 tsp

Milk – 1/4 cup /60 ml (room temperature)

Preparation

Sieve all purpose flour + baking powder + salt together 3 times. Add lemon zest to it and keep it aside.

Preheat the oven at 180 degree C for 15 minutes.

Line muffin cups with paper liners.

Method

In a bowl, beat together butter and sugar until light and fluffy with an electric or a hand mixer.

Then add eggs, one at a time and beat well. Add vanilla essence and mix well.

Now gently fold in flour mixture and milk alternatively in 3 additions beginning and ending with flour.

Filling the muffin pan

Fill muffin cup with the prepared batter only up to 3/4 th.

Bake in a preheated oven at 180 degree C for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean.

Once baked remove from the oven and leave it to cool.

Frost only after the cake has cooled down completely.

Note -If you over bake, the cupcakes will become dry, so check a few minutes before the stated baking time as each oven is different.

Frosting recipe

Icing sugar – 2 cup /230 grams
Unsalted butter – 1/2 cup /113 grams
Vanilla essence – 1 tsp
Milk – 1-2 tbsp
Food colors as desired

Method

Cream butter until smooth with an electric or a hand mixer.

Add vanilla essence and sugar and beat until light and fluffy.

Add milk and beat again. You can reduce or increase the quantity of milk according to the consistency required.

Divide the frosting and add colors of your choice and pipe frosting on top of the cupcake as you like.

If you want a flat top, you can cut off the dome of the cupcake with a sharp knife. (I did not do this)

Check out useful tips on baking for beginners

More Vanilla Cakes

Eggless Vanilla Cake (using yogurt)

Eggless Vanilla Sponge Cake using condensed milk

Pressure Cooker Cake

Find more Cakes Recipes

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