Perfect Cupcakes
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Ingredients
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Ingredients
- All-purpose flour280 g
- Granulated sugar300 g
- Butter (room temp)115 g
- Eggs3 pcs
- Buttermilk240 ml
- Vanilla extract10 ml
- Baking powder10 g
- Baking soda5 g
- Salt5 g
Substitution Options:
Instructions
Preheat oven to 350°F. Line muffin tins with cupcake papers.
💡 Don't skip the liners
💡 Fill any empty cups with water
Cream butter and sugar until light and fluffy, 3-4 minutes.
💡 Scrape bowl frequently
💡 Should be noticeably lighter
Add eggs one at a time, then vanilla. Beat well.
💡 Room temp eggs incorporate better
💡 Don't rush this step
Combine dry ingredients. Add alternately with buttermilk.
💡 Three additions each
💡 End with dry ingredients
Fill liners 2/3 full. Bake 18-22 minutes.
💡 Use ice cream scoop for even size
💡 Toothpick should come out clean
Cool completely before frosting.
💡 5 min in pan, then wire rack
💡 Must be completely cool for frosting
Expert Tips
Batch Baking Calculator
Making 100 cupcakes? Calculator tells you this needs 5 batches in standard home oven, with exact timing schedule.
Mini vs Standard
Mini cupcakes: Use 1/3 batter, bake 10-12 min. Calculator adjusts yield (24 standard = 72 mini).
Frosting Calculator
Rule of thumb: 1 batch frosting per 24 cupcakes. Double for piped roses. Calculator can add frosting ingredients too!
Nutrition Information
Per 1 cupcake
Without frosting
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