I will always remember the first time I cooked cupcakes for dessert at one of my mother’s Sunday meals; they turned out beautifully, and I was overjoyed. So, if you want to create cupcakes at home, here’s a good one!
The Following Ingredients Will Be Required to Prepare the Cupcake:
12 to 2 cups whole-wheat flour
1 cup unsalted butter (room temperature)
1 to 2 tablespoons baking powder
12 teaspoon salt
1 cup of milk (room temperature)
2-3 big eggs (room temperature)
1 pound granulated sugar
1 tablespoon vanilla extract
To Prepare the Buttercream Frosting, You’ll Need the Following Ingredients:
1 tablespoon vanilla extract
Four tablespoons heavy cream
3 to 4 cups confectioner’s sugar
1 cup unsalted butter (room temperature)
Procedures for Making Homemade Vanilla Cupcakes
Step 1: Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.
Step 2: Place the whole-wheat flour, baking powder, and 12 tsp salt in a mixing bowl and thoroughly incorporate all of the dry ingredients. After that, lay it away.
Step 3: In another large mixing basin, combine the sugar and butter. Beat until the mixture is creamy and fluffy.
Step 4: Incorporate the eggs and vanilla extract into the mixture until it is smooth and well-combined.
Step 5: Add half of the dry ingredients to the butter mixture. After thoroughly stirring, add half of the milk and mix one more. Then, repeat the process: Whisk in the remaining dry ingredients, then stir in the remaining milk.
Step 6: Divide the mixture evenly among 15 cupcake liners (I strongly recommend filling them halfway) and bake for 15-20 minutes.
Step 7: After removing the pan from the oven, lay the cupcakes aside for 5-10 minutes to cool.
Procedures for Making Homemade Frosting
Step 8: In a large mixing bowl, combine the unsalted butter and beat until smooth and fluffy.
Step 9: After adding the confectioner’s sugar, combine all of the ingredients and beat for about 3 minutes, or until you have a light and fluffy mixture.
Step 10: After adding the vanilla extract and heavy cream, beat for a few minutes more.
Step 11: Finally, put the icing on top of the cupcakes and serve.
Customer Reviews:
“I made them today; it was my first time baking a cupcake or cake from scratch. The recipe was simple to follow, and the results were DELICIOUS! The cupcakes are little crumbly yet delicious, with just enough sweetness. I adore these and will definitely make this one again! Thank you very much!!” – By Laurie
“By far the greatest cupcakes I’ve ever tasted. I prefer a light and fluffy cake versus a thick one, and this recipe delivers. It’s absolutely moist, and the cake flour makes a significant difference in the texture. I added almond extract and loved the flavor; the only thing I would change next time is to add additional vanilla. I can’t wait to make these again; thanks for the great recipe!” – By Fatima
“I followed the recipe exactly. My cupcakes were both beautiful and delicious (I got 12 out of the batter but I have a bigger cupcake pan). They were a tad too sweet for my spouse and myself. “Do you have any suggestions for reducing the sweetness of the cake while keeping the icing rich?” Brie says
“Hello, I tried these and they came out incredibly thick and tasty!!!” Because that’s all I had and I only had a huge toaster oven, I used margarine and brown sugar. They turned out like pound cake… I refrigerated the batter because I was unable to complete the baking last night. This evening, I’ll try my hand at frosting and baking the remainder. Thank you very much! “With love from Trinidad.” – Submitted by Ana
“I don’t have words for this cupcake recipe…it’s just outstanding. First time I nailed it, actually!” -From Nelly