Get ready to transform your kitchen into a magical cupcake wonderland with these irresistibly adorable Baby Chick Vanilla Cupcakes! Perfect for spring celebrations, children's parties, or when you simply want to create something that will make everyone smile, these cupcakes are about to become your new baking obsession. Whether you're a novice baker or a seasoned pro, this recipe promises foolproof, delectable results that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Mix in the vanilla extract, blending until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, decorate as desired or enjoy plain for a simple, delicious treat.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use an ice cream scoop for perfectly uniform cupcake sizes.
- Rotate the muffin tin halfway through baking to ensure even cooking.
- Let cupcakes cool completely before decorating to prevent frosting from melting.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
