EASY VANILLA EASTER CUPCAKES
Celebrate Easter with these simple yet spectacular Vanilla Easter Cupcakes, topped with creamy frosting and yellow mini easter eggs!
Ingredients
- 1 cup All purpose flour
- 1 ¼ teaspoon baking powder
- ⅛ tsp salt
- 2 large eggs at room temperature
- ¾ cup granulated sugar
- ¼ cup unsalted butter
- ½ cup milk (full fat works best)
- 2 teaspoon pure vanilla extract
- 1 ½ teaspoon canola oil
- buttercream frosting of choice (mix in some yellow food coloring for a pop of color)
- yellow easter eggs
Instructions
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Position the oven shelf in the middle.
- Prepare the muffin tin: Line a standard muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Heat Milk-Butter: Combine butter and milk in a heatproof jug and microwave for 2 minutes on high to melt the butter without letting the milk bubble and boil. Keep it covered to stay very warm.
- In a separate bowl, beat eggs for 30 seconds on speed 6 using a handheld beater.
- Continue beating, pouring the sugar in over 30 seconds.
- Beat eggs for 6 minutes on speed 8, until they've tripled in volume.
- Gently mix in the flour on low speed in batches until just combined.
- Temper Milk: Pour hot milk, vanilla, and oil into the empty flour bowl. Mix a portion of the Egg Batter into the hot milk until smooth.
- Slowly blend the milk mixture into the Egg Batter on low speed, ensuring it's smooth and pourable.
- Pour the batter into the liners, filling each ⅔ of the way.
- Bake for 22 minutes or until a toothpick comes out clean.
- Remove from the oven and after 2 minutes, transfer cupcakes to a cooling rack.
- Cool completely before applying your frosting. I used a buttercream frosting here. I just added a little yellow food coloring to it before applying to the cupcakes. Top with cute yellow easter eggs!