If you're looking to make a large batch of cupcakes without spending too much time in the kitchen, then this easy bulk cupcake recipe is perfect for you! This recipe makes 24 delicious cupcakes that are perfect for any occasion. You can customize the frosting and toppings to suit your taste, and the best part is that these cupcakes can be made ahead of time and frozen for later use.
Prep Time
Preparation time for this recipe is approximately 20 minutes.
Cook Time
Cooking time for this recipe is approximately 20 minutes.
Ingredients
For the cupcakes, you will need: - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1/2 cup whole milk For the frosting, you will need: - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 2 tablespoons whole milk - 1 teaspoon vanilla extract
Equipment
You will need the following equipment to make this recipe: - Large mixing bowl - Electric mixer - Measuring cups and spoons - Cupcake liners - Cupcake pan - Cooling rack
Method
1. Preheat your oven to 350°F (180°C) and line your cupcake pan with cupcake liners. 2. In a large mixing bowl, sift together the flour, baking powder, and salt. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs, one at a time, and then stir in the vanilla extract. 5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined. 6. Spoon the batter into the prepared cupcake liners, filling each one about 2/3 full. 7. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 8. Let the cupcakes cool in the pan for a few minutes before transferring them to a cooling rack to cool completely. 9. While the cupcakes are cooling, make the frosting by creaming together the butter, powdered sugar, milk, and vanilla extract until smooth and creamy. 10. Once the cupcakes have cooled, frost them with the frosting and add any desired toppings.
Notes
- You can store these cupcakes in an airtight container for up to 3 days at room temperature, or freeze them for up to 3 months. - If you want to make chocolate cupcakes instead, simply substitute 1/2 cup of the flour with cocoa powder.
Nutrition Info
Each cupcake contains approximately 250 calories, 10g fat, 3.5g saturated fat, 35g carbohydrates, 1g fiber, 23g sugar, and 3g protein.
Recipes FAQ
Q: Can I use a different type of flour for this recipe? A: Yes, you can use cake flour or self-rising flour instead of all-purpose flour if you prefer. Q: Can I use a different type of milk for this recipe? A: Yes, you can use any type of milk you like, such as skim milk or almond milk. Q: Can I make this recipe without an electric mixer? A: Yes, you can mix everything by hand if you don't have an electric mixer, but it will take a bit more effort.
Recipe Tips
- Make sure your butter is softened before you start making the cupcakes to ensure a smooth batter. - Don't overfill your cupcake liners, or your cupcakes may overflow while baking. - To make your cupcakes look extra pretty, use a piping bag and tip to frost them instead of spreading the frosting with a knife.
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