Vanilla Cupcakes
Vanilla cupcakes may sound basic, but these ones are moist, flavourful, and provide a great base for however you want to serve them!
Servings: 24 Cupcakes
Calories: 266kcal
Equipment
- Muffin Tin
- Cupcake Liners
Ingredients
- 3 cups Cake flour
- 2 ¼ cups Granulated sugar
- 2 tablespoon Baking powder
- 1 ½ teaspoon Salt
- 3 ½ oz Instant vanilla pudding mix**
- 6 Eggs
- 1 ½ cups Butter melted
- 2 tablespoon Pure vanilla extract
- 1 ½ cup Water
- 1 batch batch Swiss Meringue buttercream
- or
- 1 batch American buttercream
- 2 teaspoon Flavor extract of choice
- Food colouring optional
Instructions
- Preheat oven to 350°F (180°C).
- Line 24 muffin tins with cupcake liners.
- Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and butter, beating until smooth.
- Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.
- Add water to batter, mix until well incorporated and smooth.
- Divide batter among prepared muffin pans. Bake until golden and knife inserted into center of batter comes out clean - about 20-22 mins .
- Allow to cool to cool to room temperature, before decorating.
- Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe and flavouring and colouring it as you like.
- Frost your cupcake as desired, enjoy!
Notes
** The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.
Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 396mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 414IU | Calcium: 71mg | Iron: 1mg