Super easy, delicious vanilla cupcakes that are so moist they'll melt in your mouth.
Total Time
30min
4.3
3 Ratings
Author: Cooking with Tovia
Servings:
12
Ingredients
•
1/2
cup
Salted Butter
, room temperature
•
1 1/4
cups
Granulated Sugar
•
2 1/4
cups
Cake Flour
•
1
Tbsp
Baking Powder
•
3
Eggland's Best Classic Eggs
, room temperature
•
1 1/4
cups
Whole Milk
, room temperature
•
1
tsp
Vanilla Extract
•
8
dashes
Vanilla Custard Flavor Concentrate
•
1/2
tsp
Vanilla Bean Paste
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Into the bowl of a stand mixer, add Salted Butter (1/2 cup) and Granulated Sugar (1 1/4 cups). Cream together for 8 minutes, stopping once halfway through to scrape down the sides of the bowl.
3.
Sift together Cake Flour (2 1/4 cups) and Baking Powder (1 Tbsp).
4.
Switch the mixer to low and add in Eggland's Best Classic Eggs (3) one at a time.
5.
Add Vanilla Extract (1 tsp), Vanilla Custard Flavor Concentrate (8 dashes), and Vanilla Bean Paste (1/2 tsp). Mix until just combined.
6.
Add half of the flour mixture and mix on low until just combined.
7.
Add half of the Whole Milk (1 1/4 cups). Mix until combined.
8.
Add half of the remaining flour, followed by the rest of the milk, mixing in between.
9.
Add the last of the flour mixture. Mix until the batter is smooth.
10.
Scoop the batter into a cupcake tin filled with cupcake liners.
11.
Bake for 15-20 minutes.
12.
Frost cupcakes as desired. Serve and enjoy!
Nutrition Per Serving
CALORIES
291
FAT
10.0 g
PROTEIN
5.8 g
CARBS
44.5 g
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