Are you craving the delightful sweetness of vanilla cupcakes but want a lighter, healthier option? This recipe delivers the moist, fluffy texture you love without a single stick of butter! Perfect for beginners and experienced bakers alike, these easy vanilla cupcakes are a quick dinner dessert or a delightful treat any time. Get ready to bake up some deliciousness!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 1 cup milk (any kind works!)
- 2 large eggs
For the Vanilla Buttercream Frosting (optional):
- 1 cup (2 sticks) unsalted butter, softened (this is the only butter in the recipe!)
- 3-4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preparing the Batter
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures even baking and easy removal of your delicious cupcakes.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This combines the dry ingredients and prevents lumps in your batter.
- In a separate bowl, whisk together the sugar, vanilla extract, applesauce, milk, and eggs until well combined. This creates the wet ingredient mixture, which will be added to the dry ingredients.
Combining and Baking the Cupcakes:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes. A few lumps are okay!
- Fill each cupcake liner about ¾ full. This prevents overflow during baking.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Every oven is slightly different, so keep an eye on them!
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and ensures they cool evenly.
Making the Vanilla Buttercream Frosting:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy. This is crucial for a smooth frosting.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. If the frosting is too thick, add a little more milk, a tablespoon at a time.
- Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously with the buttercream.
Tips for Success:
- Room temperature ingredients: Using room temperature ingredients helps them blend better, creating a smoother batter.
- Don't overmix: Overmixing develops gluten, leading to tough cupcakes. Mix until just combined.
- Check for doneness: Use a toothpick to check if the cupcakes are baked through. If it comes out clean, they're ready!
Variations:
- Chocolate Cupcakes: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Lemon Cupcakes: Add the zest of one lemon to the wet ingredients and a teaspoon of lemon extract.
- Different Frostings: Experiment with different frostings, like cream cheese frosting or a simple glaze.
Nutritional Information (per cupcake, approximate):
- Calories: Around 200-250 (depending on frosting)
- Fat: Around 5-10g (depending on frosting)
- Protein: Around 3-4g
- Carbohydrates: Around 30-35g
These easy, butter-free vanilla cupcakes are a delicious and healthier alternative to traditional recipes. They're perfect for any occasion and are sure to become a family favorite. Enjoy!