Introduction
Uh-oh! Your furry friend has gotten into your cupcakes and eaten the wrapper! Don’t panic, we’ve got you covered with some delicious cupcake recipes that will make you forget all about that missing wrapper. Plus, your pup might even get a taste of these treats (minus the wrapper, of course).
Recipe 1: Vanilla Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Spoon the batter into the prepared pan, filling each liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
- Serving Size: 1 cupcake
- Calories: 245
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 61mg
- Sodium: 100mg
- Total Carbohydrates: 34g
- Dietary Fiber: 0g
- Sugars: 23g
- Protein: 3g
Cooking Time
Total Time: 40 minutes Prep Time: 20 minutes Cook Time: 20 minutes
Equipment
- Cupcake Pan
- Paper Liners
- Mixing Bowls
- Whisk
- Electric Mixer
Serving Suggestions
These vanilla cupcakes are delicious on their own, but you can also top them with your favorite frosting or sprinkle some powdered sugar on top for a simple touch.
Variations
You can add some diced fruit, such as strawberries or blueberries, to the batter before baking for a fruity twist. You can also add some chocolate chips or nuts for some crunch.
Substitutions
If you don’t have whole milk, you can substitute it with any other milk of your choice, such as almond milk, soy milk, or coconut milk. You can also use salted butter instead of unsalted butter, but be sure to reduce the amount of salt in the recipe.
Storage
Store these cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips
Make sure your butter is at room temperature before creaming it with the sugar. Egg and milk should also be at room temperature. This will help you get a smooth and fluffy batter.
Notes
This recipe makes 12 cupcakes.
Frequently Asked Questions
Can I freeze these cupcakes? Yes, you can freeze these cupcakes for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. Can I use cake flour instead of all-purpose flour? Yes, you can use cake flour instead of all-purpose flour. Just substitute the same amount of cake flour for the all-purpose flour in the recipe.
Recipe 2: Chocolate Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Spoon the batter into the prepared pan, filling each liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
- Serving Size: 1 cupcake
- Calories: 255
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 61mg
- Sodium: 105mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
Cooking Time
Total Time: 40 minutes Prep Time: 20 minutes Cook Time: 20 minutes
Equipment
- Cupcake Pan
- Paper Liners
- Mixing Bowls
- Whisk
- Electric Mixer
Serving Suggestions
Top these chocolate cupcakes with your favorite frosting, such as cream cheese frosting or chocolate ganache. You can also sprinkle some chocolate chips on top for an extra chocolatey treat.
Variations
You can add some chopped nuts, such as walnuts or hazelnuts, to the batter before baking for some texture. You can also add some chocolate chunks instead of chocolate chips for a richer taste.
Substitutions
If you don’t have whole milk, you can substitute it with any other milk of your choice, such as almond milk, soy milk, or coconut milk. You can also use salted butter instead of unsalted butter, but be sure to reduce the amount of salt in the recipe.
Storage
Store these cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips
Make sure your butter is at room temperature before creaming it with the sugar. Egg and milk should also be at room temperature. This will help you get a smooth and fluffy batter.
Notes
This recipe makes 12 cupcakes.
Frequently Asked Questions
Can I freeze these cupcakes? Yes, you can freeze these cupcakes for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. Can I use Dutch-processed cocoa powder instead of unsweet