I promise you, I make desserts a lot more than this site shows. I really do! The problem is, although baking isn’t that hard, it can become a bit messy. And fumbling around with my phone with floury hands isn’t something I find um… enjoyable. But, I’ll try to do that more often as I learn to become more efficient.
And so very recently, I was looking for a simple versatile vanilla cupcake recipe that was stable enough for me to play around with. I wanted something that I could switch up with ingredients I have on hand, or simply when the mood strikes. I believe I found it!
This recipe was so simple that I made it about 4 times in 2 weeks, each time changing a little at a time. But for today, I’ll show you the one I made with the addition of raisins and lemon zest! 😀
Firstly, you’ll need:
Butter, Sugar (I used vanilla sugar), Flour, Eggs, Baking Powder, Lemon Zest, Raisins, cold Milk
I accidentally took out baking soda instead of baking powder… can you tell? Don’t worry, I discovered it soon enough and added baking POWDER into the batter. Not soda. Because that would totally ruin the cupcakes.
Cream the butter and sugar.
Beat in one egg at a time.
Mix about 2-3 tbsp of the flour you measured out with the raisins. Set that aside while dumping the other ingredients into the buttery goodness and mix until just combined.
Scrape down sides and fold in the raisins.
Spoon batter into cupcake trays. Or use your brand new ice cream scoop to do. (ehem… yes, mine is new.)
Bake them for a bit. Make sure to let them cool on a wire rack before digging in! Burning hot mushy cupcakes aren’t exactly my kinda thing. The cooling part helps them firm up.
I frosted a previous batch with some simple chocolate buttercream and added some sprinkles to hide my ugly piping.
They were yum!
(Yes, in that previous batch, I used mini chocolate chips and a vanilla bean instead of raisins, lemon zest and vanilla sugar. I can’t leave well alone.)
But they are pretty fabulous unfrosted as well.
I need to make me more cupcakes soon. 😉
“And they did eat of the old corn of the land on the morrow after the passover, unleavened cakes, and parched corn in the selfsame day.” (Joshua 5:11)
Basic Vanilla Cupcakes
barely adapted from Roof Raiser 101’s recipe
(yields 12 cupcakes)
1/2 cup softened Butter (I use regular salted)
1/2 cup Sugar
2 tsp Vanilla extract (or 1 Vanilla bean scraped)
1 1/2 cup all purpose Flour
1/2 tsp Baking Powder
2/3 cup cold Milk
* 1/4 cups raisins (optional)
*1 tsp lemon zest (optional)
- Preheat oven to 175C or 350F & line cupcake tins. Set aside.
- Cream butter and sugar.
- Add eggs 1 at a time, beating after each addition.
- Stir in vanilla.
- If adding raisins, stir in 2 tbsp from measured out flour.
- Add dry ingredients to butter mixture together with the milk.
- Mix till combined.
- Fold in raisins, if adding.
- Spoon batter into cupcake tin and bake for 20 -25 minutes.