Lucy M. These cupcakes are soft, fluffy, and perfect for any occasion.
Introduction:
I remember the first time I baked cupcakes. It was a rainy Saturday afternoon, and I was craving something sweet, but also wanted to do something fun. I decided to try making cupcakes from scratch, and the smell of them baking filled the entire house. As soon as they were done, I couldn’t wait to decorate them with colorful frosting and sprinkles. Since then, cupcakes have become my go-to treat for any occasion. They’re easy, fun, and always bring a smile. Let me take you through the steps to make these cupcakes from scratch and create a frosting that’s just as irresistible.
Ingredients:
- 1¼ cups (150g) all-purpose flour
- 2 large eggs
- 7 tablespoons (100g) salted butter, softened
- 3 tablespoons milk
- 1¾ teaspoons baking powder
- ¾ cup (150g) sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
For the frosting:
- 7 tablespoons (100g) salted butter, softened
- 1¾ cups (225g) powdered sugar, sifted
- ½ teaspoon vanilla extract
Optional Glacé Icing:
- 1 lemon, juiced and warmed
- 1¾ cups (225g) powdered sugar, sifted
To decorate:
- Chocolate curls, sprinkles, marshmallows, or silver balls
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
- In a mixing bowl, beat together the softened butter and sugar until it becomes light and fluffy. This should take about 2-3 minutes.
- Add the eggs one by one, beating well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.
For the Buttercream Frosting:
- Beat the softened butter until creamy, about 1 minute. Gradually add the powdered sugar, vanilla, and a pinch of salt. Continue to beat until fluffy.
- Once your cupcakes are completely cool, spread or pipe the buttercream onto each one. Decorate with chocolate curls, marshmallows, or sprinkles as desired.
Optional Glacé Icing:
- Combine the warmed lemon juice and powdered sugar. Stir until smooth.
- Drizzle over the cupcakes for a glossy finish.
How to Keep Your Cupcakes Moist
To keep your cupcakes moist, avoid overmixing the batter as this can make them dense. Use a mix of butter and oil for the perfect texture, as oil keeps them moist longer. Adding sour cream or yogurt also helps retain moisture and tenderness.
Ensure you don’t overbake your cupcakes; check them a few minutes before the time is up. Once baked, cool them in the pan for 5-10 minutes before transferring to a wire rack. Store them in an airtight container to keep them fresh.
For an extra touch of moisture, brush your cupcakes with simple syrup before frosting. This simple step ensures that your cupcakes stay soft and delicious until the last bite.
Tips for Perfect Cupcakes
- Double the Batch: If you’re making more cupcakes or using a smaller pan, prepare the mixture all at once and spoon it into the liners. Bake one pan at a time for best results.
- Flavor Boost for Frosting: Add two tablespoons cocoa powder or 1 teaspoon coffee to buttercream for a richer flavor.
- Glacé Icing Tip: Warm the lemon juice before mixing with the sugar to help the icing set better.
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
- In a mixing bowl, beat together the softened butter and sugar until it becomes light and fluffy. This should take about 2-3 minutes.
- Add the eggs one by one, beating well after each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.
- Beat the softened butter until creamy, about 1 minute. Gradually add the powdered sugar, vanilla, and a pinch of salt. Continue to beat until fluffy.
- Once your cupcakes are completely cool, spread or pipe the buttercream onto each one. Decorate with chocolate curls, marshmallows, or sprinkles as desired.
- Combine the warmed lemon juice and powdered sugar. Stir until smooth.
- Drizzle over the cupcakes for a glossy finish.
Notes
Tips for Perfect Cupcakes
- Double the Batch: If you’re making more cupcakes or using a smaller pan, prepare the mixture all at once and spoon it into the liners. Bake one pan at a time for best results.
- Flavor Boost for Frosting: Add two tablespoons cocoa powder or 1 teaspoon coffee to buttercream for a richer flavor.
Nutritional Value (per serving):
- Calories: 200
- Fat: 9g
- Carbohydrates: 30g
- Protein: 2g
- Sugar: 18g
If you love our Cupcakes Recipe, you’ll want to try Mary Berry’s Battenberg Cake next. It’s a treat that’s just as flavorful and fun!
Conclusion:
These cupcakes are a perfect balance of sweetness and fluffiness. Whether you choose buttercream or glacé icing, they’re sure to be a hit. Add your favorite decorations to make them even more special. I love making these for birthday parties or just for a fun treat to share with family. Enjoy every bite!
