A post by Buttercream Bloom
Photo: W.carter · CC BY-SA 4.0
About this photo & recipe
Plain vanilla muffin in Tuntorp.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Golden Vanilla Dome Cupcakes68 min · 12 cupcakes · Recipe card
Ingredients
- 190 g all-purpose flour
- 6 g baking powder
- 2 g fine salt
- 115 g unsalted butter, softened
- 180 g granulated sugar
- 2 large eggs (about 100 g without shells), at room temperature
- 8 g vanilla extract
- 120 g whole milk, at room temperature
Let’s make it
- Heat the oven to 180°C (350°F). Line a 12-cup standard muffin pan with fluted paper liners.
- Whisk the flour, baking powder, and salt in a bowl. In a separate large bowl, beat the butter and sugar until pale and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla. Add the flour mixture in three additions, alternating with the milk in two additions; mix just until smooth, scraping the bowl as needed.
- Divide the batter evenly among the liners, about 45 g per cup or two-thirds full. Bake for 16–19 minutes, until domed and golden at the edges and a toothpick inserted in the center comes out clean or with a few dry crumbs. The center may remain paler and lightly cracked.
- Cool in the pan for 5 minutes, then transfer the cupcakes to a rack and cool completely, about 25 minutes. Serve plain, with no added decoration.
- Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze undecorated cupcakes in a sealed container for up to 2 months; thaw at room temperature.
Kitchen notes
AI-assisted recipe in development; not kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains wheat, milk, and egg.
Recipe in development · not kitchen-tested.
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