经典香草纸杯蛋糕配黄油糖霜
甜点55 分钟12 份简单关于此食谱
一款永恒的、万无一失的香草纸杯蛋糕食谱，每次都能烤出完美湿润、蓬松的面包屑。采用食品储藏室里的主食材料，配上丝滑如云的黄油糖霜，这是你一次又一次会回到的纸杯蛋糕——无论是为了生日、烘焙销售还是仅仅为了享受。不需要任何花哨的设备，只需可靠的成果。
步骤说明
- 1
Preheat your Oven to ![350°F]. Line a standard 12-cup Muffin Tin with paper cupcake liners and set aside.
- 2
In a medium Mixing Bowl, whisk together the All-Purpose Flour, Baking Powder, and Salt. Set aside.
- 3
In a large Mixing Bowl using a Hand Mixer (or in the bowl of a Stand Mixer fitted with the paddle attachment), beat the room-temperature Butter and Granulated Sugar together on ^[medium-high speed] for 3–4 minutes, until the mixture is pale, light, and fluffy.
- 4
Add the Eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the Pure Vanilla Extract.
- 5
In a small Mixing Bowl or Measuring Cups, stir together the Milk and Sour Cream until combined. With the mixer on ^[low speed], add the All-Purpose Flour mixture in three additions, alternating with the Milk mixture (flour → milk → flour → milk → flour), beginning and ending with the flour. Mix just until combined after each addition — do not overmix.
- 6
Divide the batter evenly among the 12 lined cups, filling each about two-thirds full. A cookie scoop or large spoon works great for this.
- 7
Bake for 18–21 minutes, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean and the tops spring back lightly when touched.
- 8
Remove the pan from the Oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a Wire Rack to cool completely — at least 30 minutes.
- 9
In a large Mixing Bowl, beat the room-temperature Butter on ^[medium speed] for 2 minutes until smooth and creamy.
- 10
With the mixer on ^[low], gradually add the sifted Powdered Sugar, one cup at a time, mixing until incorporated before adding more. Add the Pure Vanilla Extract, Heavy Cream, and pinch of Salt.
- 11
Increase the speed to ^[medium-high] and beat for 3 minutes until the frosting is light, fluffy, and spreadable.
- 12
Transfer the frosting to a Piping Bag fitted with a large round or star tip, or simply use a Knife or Spatula to spread it on.
- 13
Once the cupcakes are completely cool, frost each one generously. Top with Sprinkles if desired. Serve immediately or store in an Airtight Container.
