Ingredients for Vanilla Cupcakes
- 4 large eggs
- Granulated Sugar
- Vegetable Oil
- 1/2 cup milk + 1.5 tsp lemon juice/vinegar (let stand 10 minutes)
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Candy Sprinkles
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How to Make Vanilla Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, prepare buttermilk substitute: Combine 1/2 cup milk with 1.5 tsp of lemon juice or vinegar. Let stand for 10 minutes.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fill cupcake liners about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
52g
Fat
7g
Carbs
7g
