Milk Cupcakes πŸ˜‹πŸ˜ Soft and Moist Milk Cupcakes


 

Milk Cupcakes πŸ˜‹πŸ˜


Soft and Moist Milk Cupcakes


Ingredients:


1 3/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup whole milk

2 teaspoons baking powder

1 teaspoon vanilla extract

Pinch of salt

Frosting of your choice (e.g., buttercream, cream cheese)

Directions:


Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Fill the cupcake liners about 2/3 full with the batter.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, frost the cupcakes with your preferred frosting.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 220 kcal per cupcake (without frosting) | Servings: 12 cupcakes



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