Vanilla Cupcakes

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 21 Reviews
Total Time:
1 hr 20 min
Prep
15 min
Inactive
50 min
Cook
15 min
Yield:
12 cupcakes
Level:
Easy
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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup quinoa or almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • Frosting of choice
  • Special equipment: one 12-cup muffin pan and 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.

In a medium bowl, whisk together the flours, baking powder and salt.

In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.

Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.

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Newest Ratings and Reviews

Read all 21 reviews

  • on May 13, 2013

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    yummy. they were delishhhhh. made these for mothers day, added some food coloring and were tasty. but when i made it, it was a little dry

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  • on March 28, 2013

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    Yum. They are delish. NEVER using box mix again! Excellent texture, very light and moist.

    people found this review Helpful.
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  • on March 17, 2013

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    Yummy! Easy and delicious. I made these for St. Patrick's Day so I added a little green food coloring. Everyone loved them and they were gone quickly.

    people found this review Helpful.
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