Servings: 12 cupcakes
Calories: 180kcal
Cost: $12
Equipment
- Electric mixer
- Cupcake tray
- Spatula
- Paper liners
- Sifter or fine mesh sieve
Ingredients
- 170 g unsalted butter at room temperature
- 300 g sugar
- 5 large eggs at room temperature
- 270 g pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 240 ml milk (2%) at room temperature
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake tray with paper liners.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry mix, then add the vanilla extract.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
Notes
For extra fluffiness, consider separating the egg whites from the yolks and whipping the whites until stiff peaks form before folding them into the batter.
Swap pastry flour for all-purpose flour with a teaspoon of cornstarch for a similar texture. For dairy-free cupcakes, use coconut oil and almond milk.
Store cupcakes in an airtight container at room temperature for up to two days or freeze unfrosted cupcakes for longer storage.
Swap pastry flour for all-purpose flour with a teaspoon of cornstarch for a similar texture. For dairy-free cupcakes, use coconut oil and almond milk.
Store cupcakes in an airtight container at room temperature for up to two days or freeze unfrosted cupcakes for longer storage.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 80mg | Potassium: 100mg | Sugar: 15g | Vitamin A: 250IU | Calcium: 50mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!