Description
These High-Altitude Vanilla Cupcakes are specially adjusted to rise beautifully above sea level, delivering a soft, fluffy crumb and rich vanilla flavor topped with smooth buttercream frosting.
Ingredients
Scale
- 2 1/4 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a 12 cup cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Fill each cupcake liner about two thirds full with batter.
- Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the buttercream by beating powdered sugar with additional softened butter and a splash of milk until smooth and fluffy, then frost the cooled cupcakes.
Notes
- Measure flour carefully using the spoon and level method for accurate structure at high altitude.
- Avoid overmixing once flour is added to keep the crumb tender.
- Do not overfill liners to prevent overflow.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg