Last weekend, I needed a simple, tasty cupcake recipe to serve at my sister-in-law’s baby shower.
These definitely fit the bill.
They were packed full of taste and each bite made you want to grab a glass of milk. Now that’s my kind of cupcake.
Easy Vanilla Cupcakes
Adapted From: Nigella Lawson
1 stick + 1 Tbsp butter at room temperature
1/2 c + 1 Tbsp granulated sugar
2 eggs at room temperature
2 tsp vanilla extract
3/4 c all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
2 to 3 Tbsp milk at room temperature
Preheat oven to 400 degrees F.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed.
Add the eggs and vanilla extract and mix to combine.
In a separate bowl, whisk together the flour, baking soda and baking powder.
Beat the dry ingredients into the wet mixture until combined.
Slowly add the milk and mix until the batter has a smooth texture.
Add the batter to a muffin pan lined with paper cups. Each cup should have about 2 scant tablespoons of batter (filled a little less than half-full).
Be sure to measure it out or you won’t have enough batter to fill all 12 cups.
Bake for 15-20 minutes at 400 degrees F until the tops are golden brown and a toothpick inserted in the center comes out clean.
Let cool completely and then frost as desired.
So, the consensus from last week’s impromptu poll was that most people just like to see the finished product, unless there’s an interesting step or tutorial included in the recipe.
I’m going to do my best to follow that, then.
From now on, you’ll get to see my lovely creations sans irritating step-by-step photos (unless I’m posting a tutorial, like I will tomorrow).
I think this is a great compromise and definitely makes a lot less work for me!
Thanks for looking!
These Easy Vanilla Cupcakes are the perfect go-to dessert for when you’re in a pinch and need to whip up something decadent fast!