Easy Vanilla Cupcakes
Indulge in the delightful experience of Easy Vanilla Cupcakes, the perfect treat for any celebration or just a sweet snack at home. These light and fluffy vanilla sponge cupcakes are topped with creamy buttercream frosting and vibrant funfetti sprinkles, creating a joyful presentation that is sure to impress. With the flexibility to make them gluten-free and vegan, these cupcakes cater to various dietary preferences while remaining irresistibly delicious. Simple enough for novice bakers yet impressive enough for any occasion, this recipe will become a staple in your dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 10 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 250 ml milk (dairy-free for vegan)
- 200 g self-raising flour (gluten-free if needed)
- 100 g sugar
- 50 g melted coconut oil
- 100 g softened butter (dairy-free for vegan)
- 200 g icing sugar
- Funfetti sprinkles (optional)
- 1 tsp apple cider vinegar
- 30 g vanilla protein powder
- 1/4 tsp salt
- pinch of salt (if using unsalted butter)
- plant milk
Instructions
- Preheat the oven to 190°C (375°F) and line a muffin tray with cupcake cases.
- Mix milk and apple cider vinegar in a bowl; set aside to curdle.
- In another bowl, sift together flour, protein powder, sugar, and salt.
- Combine melted coconut oil and vanilla extract with the milk mixture; whisk until smooth.
- Fold wet ingredients into dry ingredients until just combined.
- Fill cupcake cases three-quarters full and tap to remove air bubbles.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Cool on a wire rack before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 230
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://dinnerscoop.com/easy-vanilla-cupcakes/