Moist And Fluffy Vanilla Cupcakes With Plain Flour

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Cupcakes, those delightful mini cakes, are universally loved for their fluffy texture, endless flavor possibilities, and adorable presentation. But sometimes, the simplest recipe is the best. This classic cupcake recipe, made entirely with plain flour, is a blank canvas waiting for your creativity. Decorate them with your favorite frosting and sprinkles, or enjoy them plain for a satisfyingly light treat.

Ingredients:

Easy vanilla cupcakes
Easy vanilla cupcakes

1 ¾ cups (210g) granulated sugar

  • 3 sticks (1 ½ cups; 340g) unsalted butter, softened
  • 4 large eggs
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
    2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take a few minutes with an electric mixer.
    3. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
    4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    5. In a third bowl, combine the buttermilk and vanilla extract.
    6. Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined, be careful not to overmix.
    7. Fill the prepared cupcake liners ¾ full with batter.
    8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the cupcakes cool completely on a wire rack before frosting or decorating.

    Nutrition Facts (per cupcake):

    Calories: 320

  • Fat: 15g (saturated 9g)
  • Cholesterol: 70mg
  • Sodium: 230mg
  • Carbohydrates: 40g (sugar 25g)
  • Protein: 3g

  • Conclusion:

    This plain flour cupcake recipe is a versatile and delicious foundation for all your cupcake dreams. With its simple ingredients and easy-to-follow instructions, it’s perfect for baking novices and seasoned bakers alike. So, get creative, have fun decorating, and enjoy these delightful cupcakes!

    Frequently Asked Questions:

    1. Can I substitute buttermilk in this recipe?

    Yes! You can substitute buttermilk with an equal amount of regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let the mixture sit for 5 minutes before using.

    2. How can I tell if my cupcakes are done?

    A toothpick inserted into the center of a cupcake should come out clean when the cupcakes are done baking. You can also gently press the top of a cupcake; it should spring back if cooked through.

    3. How long do these cupcakes stay fresh?

    Store your frosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Unfrosted cupcakes can be stored at room temperature for up to 2 days.

    4. Can I use a different type of flour?

    While this recipe is specifically designed for plain flour, you can experiment with other options like cake flour or self-rising flour. However, you may need to adjust the amount of baking powder or soda depending on the flour you choose.

    5. How can I make these cupcakes gluten-free?

    There are gluten-free flour blends available that can be used as a substitute for the plain flour in this recipe. Make sure to choose a blend that contains xanthan gum for best results. You may also need to adjust the baking time slightly. Remember, results may vary depending on the specific gluten-free flour blend you use.