Light & Fluffy Vanilla Cupcakes -

Light & Fluffy Vanilla Cupcakes

A healthy vanilla cupcake recipe that won't make you cringe to give to your child, these are light-textured and full of that traditional vanilla flavor kids love in a cupcake. This is also a moist vanilla cake recipe that can be doubled, tripled or even quadrupled to create a multi-layered cake. There is no processed sugar in these perfect vanilla cupcakes, just delicious flavor enhanced with the natural sweetness of maple syrup.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 219kcal

Equipment

1 Electric Mixer
1 Muffin Tin

Ingredients

113 g butter softened
250 g maple syrup
2 eggs
125 g milk
2 tsp vanilla extract
250 g flour
2 tsp baking powder
1/2 tsp salt

Metric - US Customary

Instructions

Preheat oven to 350 degrees Fahrenheit.
For cupcakes, place cupcake liners in a muffin tin and spray them with oil.
For layered cake, use an 9-inch round pan and trace the bottom onto parchment paper. Cut out the circle and lay it in the bottom of the round pan. Spray entire pan generously with oil.
In a medium-size bowl, use an electric hand or stand mixer to combine softened butter and maple syrup.
Add eggs, vanilla extract and milk and mix to combine.
To the liquids, add all dry ingredients and mix until fully combined.
For cupcakes, evenly distribute batter among the 12 lined cups of your muffin tin. Tap on the counter to even out the tops.
For a layered cake, pour batter into the oiled round pan and shake it a little to evenly distribute the batter. You can also use a spatula to spread it around if necessary.
For cupcakes, place in the preheated oven and bake for 18-20 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean.
For layered cake, place in the preheated oven and bake for 35-40 minutes. Check for doneness with a toothpick inserted in the center of the cake. The toothpick should come out clean.
Allow cupcakes or cake to cool on the counter for 10 minutes before attempting to remove. After allowing to cool slightly, remove from muffin tin or cake pan onto a cooling wrack. Allow to cool another half hour or until the cupcakes or cake are no longer very warm.
For cupcakes, as soon as they have cooled, place in an airtight container until you are ready to frost to keep them from drying out.
For layered cake, as soon as it is no longer very warm, wrap in plastic wrap and then foil before placing in a sealable plastic bag to store in the fridge or freezer until you are ready to frost.
For cupcakes, it is best to frost them straight out of the fridge to help the frosting set once it is on the cupcake.
For layered cake, it is best to have the cake as cold as possible before frosting. I highly recommend freezing it until you are ready to frost.

Notes

This recipe can either make 12 cupcakes or one 9-inch round cake layer. If you want to make a multi-layered cake, simply multiply the recipe by however many layers you want to make.

Nutrition

NaturallySweetenedKids.com