Soft and moist milk cupcakes are delectable treats made with the inclusion of milk in the batter, resulting in a tender texture. The addition of milk contributes to a rich flavor profile, enhancing the cupcakes’ overall moistness. This variation of cupcakes often features a delicate sweetness, making them a delightful choice for those who enjoy a soft and luscious dessert experience.
Soft and Moist Milk Cupcakes
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt
Frosting of your choice (e.g., buttercream, cream cheese
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 220 kcal per cupcake (without frosting)
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Fill the cupcake liners about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost the cupcakes with your preferred frosting.
