Here’s a delightful Milk Cupcakes recipe for you:
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup condensed milk (optional for extra sweetness)
For the Milk Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup sweetened condensed milk
Instructions:
Cupcakes:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Alternate Adding Milk and Flour: Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. If using condensed milk, mix it in after the regular milk.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Milk Frosting:
- Whip the Cream: In a chilled bowl, beat the heavy cream until soft peaks form. Add the powdered sugar, vanilla extract, and sweetened condensed milk, then continue whipping until stiff peaks form.
- Frost the Cupcakes: Once the cupcakes are fully cooled, frost them with the milk frosting. You can pipe it on using a piping bag or spread it with a spatula.
Serve and Enjoy!
These Milk Cupcakes are moist, light, and topped with a creamy frosting that adds a delightful sweetness!