Moist Vanilla Cupcakes

Name: Moist Vanilla Cupcakes
Total time: 30 min
Yield: 12 Servings
Ingredients: 🧂 ¾ cup white sugar; 🧂 1 teaspoon baking powder; 🧂 ½ teaspoon baking soda; 🧂 ¼ teaspoon salt; 🌾 1 cup all-purpose flour; 🧈 ½ cup unsalted butter, softened; 🥚 1 large egg; 1 ¼ teaspoons vanilla extract; 🥛 ½ cup milk

Cost $5, save $10

Source: Recommended by CookPal

30 Min
12 Servings
$5

Moist Vanilla Cupcakes

Cost $5, save $10

Source: Recommended by CookPal

30 Min
12 Servings
$5

INGREDIENTS

Dry Ingredients
- 🧂 ¾ cup white sugar
- 🧂 1 teaspoon baking powder
- 🧂 ½ teaspoon baking soda
- 🧂 ¼ teaspoon salt
- 🌾 1 cup all-purpose flour
Wet Ingredients
- 🧈 ½ cup unsalted butter, softened
- 🥚 1 large egg
- 1 ¼ teaspoons vanilla extract
- 🥛 ½ cup milk

STEPS

Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.

Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt.

Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.

Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

NUTRIENTS

Per 1 serving

🔥

167

Calories

2
Protein
21
Carbs
8
Fats

💡 Use room temperature ingredients for a smoother batter.Do not overmix the batter to keep the cupcakes moist.Add a teaspoon of lemon zest for a citrusy flavor twist.Store the cupcakes in an airtight container for up to 3 days.