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Sure! Here's a classic vanilla cupcake recipe that's simple and delicious. These cupcakes are light, fluffy, and perfect for any occasion.
Classic Vanilla Cupcakes Recipe
Ingredients:
For the Cupcakes:
1 and 1/2 cups (190g) all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
For the Vanilla Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3-4 cups (360-480g) powdered sugar, sifted
1/4 cup (60ml) heavy cream or whole milk
2 teaspoons pure vanilla extract
Pinch of salt
Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
2. Prepare the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamy and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract.
On low speed, add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
3. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Buttercream Frosting:
In a large bowl, beat the softened butter on medium speed until creamy and smooth (about 2 minutes).
Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed after each addition until well combined. Add the heavy cream, vanilla extract, and a pinch of salt.
Increase the speed to high and beat for 3 minutes, until the frosting is light and fluffy. If the frosting is too thick, add a bit more cream; if too thin, add more powdered sugar until the desired consistency is reached.
5. Frost the Cupcakes:
Once the cupcakes are completely cooled, frost them with the vanilla buttercream. You can use a piping bag with a decorative tip or simply spread the frosting with a knife.
Optionally, decorate with sprinkles, fruit, or other toppings of your choice.
Enjoy your homemade vanilla cupcakes!

[@Hujakaman]

@@EpicVideoTime4You bro why tf u need help from ai for a cookie recipe 😂😂😂