Name: Control Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: . Dry Ingredients; 1 1/2 cups all-purpose flour (191 grams); 1 1/4 teaspoons baking powder; 1/4 teaspoon fine salt; . Wet Ingredients; 1 cup granulated sugar (200 grams); 1 stick unsalted butter (113 grams, at room temperature); 1 large egg; 3/4 teaspoon vanilla extract; 1/2 cup plus 2 tablespoons whole milk

Welcome to the delightful world of Control Cupcakes! These treats are not only easy to make but also incredibly satisfying to eat. Let’s dive into the steps to create these fluffy, sweet bites!

Tips for Success

Make sure your butter is at room temperature for the best texture, and don’t skip the toothpick test to ensure they’re perfectly baked!

Favorite Parts

The moment you see them rise in the oven is pure magic! Trust me, you’ll love it!

Ingredients

Dry Ingredients:
1 1/2 cups all-purpose flour (191 grams)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
Wet Ingredients:
1 cup granulated sugar (200 grams)
1 stick unsalted butter (113 grams, at room temperature)
1 large egg
3/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons whole milk

Instructions

Preheat the Oven:
Step 1

- Preheat the oven: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
Mix the Batter:
Step 2

- Beat ingredients together: In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.
Bake the Cupcakes:
Step 3

- Bake: Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

Nutrition

Calories: 200, Fat: 8g, Carbs: 30g, Protein: 2g

Cooking techniques

Mixing and Baking

Ensure that you mix well to incorporate air for a fluffy texture. Baking requires careful timing, so keep an eye on the cupcakes towards the end of the baking time.

Variations or substitutions

Flavor Twists

Try adding chocolate chips, nuts, or citrus zest for a twist on the flavor. You can also substitute almond extract for vanilla for an interesting taste!

Storage tips

Keep Them Fresh

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them!

Notes

Feel free to experiment with different toppings or fillings like fruit preserves or whipped cream!