Golden Vanilla Butter Cupcakes
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Servings: 12 cupcakes
These simple vanilla butter cupcakes are inspired by the golden, unfrosted cakes in your photo. They have lightly crisp tops and soft centers, making them perfect for serving with tea or coffee.
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- Combine the dry ingredients: Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- Cream the butter and sugar: Beat the softened butter and sugar with an electric mixer for 3–4 minutes, until pale and fluffy. Scrape down the sides of the bowl halfway through.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla. If the mixture looks slightly curdled, continue with the next step; it should come together when the flour is added.
- Finish the batter: Add the flour mixture in three portions, alternating with the milk in two portions. Begin and end with flour. Mix on low speed just until combined, then gently scrape the bowl with a spatula. Avoid overmixing.
- Fill the liners: Divide the batter evenly among the 12 liners, filling each approximately two-thirds full.
- Bake: Bake on the middle oven rack for 18–22 minutes. The tops should be golden and spring back lightly when touched. A toothpick inserted into the center should come out clean or with a few dry crumbs. Do not continue baking solely to match the darker color in the photo.
- Cool: Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack. Serve slightly warm or completely cooled.
Tips
- Measure flour by weight, or spoon it into your measuring cup and level it without packing.
- Use softened butter that yields to gentle pressure but is not melted.
- Room-temperature eggs and milk help the batter blend smoothly.
- Keep the oven door closed during the first 15 minutes so the cakes can rise properly.
- For a citrus variation, add 1 teaspoon finely grated lemon or orange zest with the vanilla.
Notes
These are unfrosted butter cupcakes, with a finer crumb than most muffins. Their sweetness and buttery flavor work well without toppings. For a simple finish, dust cooled cupcakes with powdered sugar or brush lightly with warm apricot jam.
Storage
Store completely cooled, unfrosted cupcakes in an airtight container at cool room temperature for up to 2 days. In a hot kitchen, refrigerate them and use within 5 days, bringing them to room temperature before serving.
To freeze, wrap each cupcake and place in a freezer-safe container for up to 2 months. Thaw while wrapped at room temperature.
Approximate Nutrition Per Cupcake
Without frosting or optional toppings:
- Calories: 195
- Protein: 3 g
- Carbohydrates: 26 g
- Fat: 9 g
- Saturated Fat: 5 g
- Sugar: 13 g
Values vary with ingredient brands and cupcake size.
Benefits
The individual portions make these cupcakes convenient for sharing and freezing. Eggs and milk contribute small amounts of protein, though these cakes are best enjoyed as a sweet treat rather than a high-protein snack.
Q&A
Can I use salted butter?
Yes. Omit the added ¼ teaspoon salt.
Can I make six cupcakes instead?
Yes. Halve every ingredient, using one egg, and begin checking a few minutes early.
Why are my cupcakes dry?
Too much flour or overbaking are common causes. Measure carefully and remove them once a toothpick comes out without wet batter.
Why did they sink in the middle?
They may have been underbaked, or the batter may have contained too much baking powder. Measure the raising agent carefully and check the centers before removing the pan.
Can I add chocolate chips?
Yes. Fold in ½ cup mini chocolate chips after mixing the batter. Divide evenly among the liners without filling them more than three-quarters full.
Can I decorate them?
Yes. Cool completely before adding vanilla buttercream, chocolate frosting, or whipped cream. Refrigerate cupcakes topped with whipped cream.
