Baking cupcakes can be a fun and rewarding experience, whether you're a seasoned baker or just starting out. This guide provides a simple, step-by-step process for making delicious cupcakes, perfect for any occasion. We'll cover everything from ingredient preparation to frosting techniques, ensuring you achieve perfectly fluffy and flavorful cupcakes every time.
Ingredients You'll Need:
This recipe makes approximately 12 standard-sized cupcakes. Adjust quantities as needed for larger batches.
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
For the Frosting (Buttercream):
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
Equipment You'll Need:
- 12-cup muffin tin
- Cupcake liners
- Two mixing bowls (one large, one medium)
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Piping bag and tips (optional, for decorative frosting)
Step-by-Step Instructions:
1. Preparing the Batter:
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners. This prevents sticking and makes for easy removal.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This incorporates air, resulting in lighter cupcakes.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing develops gluten, leading to tough cupcakes.
2. Baking the Cupcakes:
- Fill cupcake liners: Fill each cupcake liner about ¾ full. Overfilling can cause the cupcakes to overflow during baking.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from crumbling.
3. Making the Buttercream Frosting:
- Beat butter: Beat the softened butter with an electric mixer until light and fluffy.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add milk and vanilla: Stir in the milk and vanilla extract until smooth and creamy. Add more milk if needed to reach your desired consistency.
- Add food coloring (optional): If you want colored frosting, add food coloring a little at a time until you reach your desired shade.
4. Frosting the Cupcakes:
- Once the cupcakes are completely cool, frost them using a knife, spatula, or piping bag. Get creative!
Tips for Perfect Cupcakes:
- Use fresh ingredients: This ensures the best flavor and texture.
- Don't overmix the batter: Overmixing leads to tough cupcakes.
- Fill cupcake liners ¾ full: This prevents overflow during baking.
- Check for doneness: Use a toothpick to ensure the cupcakes are fully baked.
- Let cupcakes cool completely before frosting: This prevents the frosting from melting.
Variations:
- Chocolate Cupcakes: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Lemon Cupcakes: Add the zest of one lemon to the batter and a tablespoon of lemon juice to the frosting.
- Vanilla Bean Cupcakes: Use vanilla bean paste instead of vanilla extract for a richer flavor.
With a little practice, you'll be baking perfect cupcakes every time! Enjoy!
