Milk Cupcakes

Milk Cupcakes sound delightful! These are typically soft, fluffy cupcakes with a subtle milk flavor, often topped with a creamy frosting. Here’s a simple recipe to make these delicious treats:

Milk Cupcakes

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk (or any milk of your choice)
• 2 large eggs
• 1 tsp vanilla extract

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp whole milk (or more if needed)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the cupcake batter:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • In another bowl, beat the softened butter, eggs, and vanilla extract until smooth.
   • Slowly add the dry ingredients to the wet ingredients in batches, alternating with the milk, mixing until smooth and just combined. Be careful not to overmix.
3. Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
4. Bake the cupcakes:
   • Bake for about 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   • Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
5. Make the frosting:
   • While the cupcakes cool, make the frosting by beating the softened butter until creamy.
   • Gradually add the powdered sugar, milk, vanilla extract, and salt. Beat until smooth and fluffy.
   • If the frosting is too thick, add a little more milk, a teaspoon at a time, until it reaches your desired consistency.
6. Frost the cupcakes: Once the cupcakes are completely cool, frost them with the milk frosting using a spatula or piping bag.
7. Serve: Enjoy the cupcakes immediately, or store them in an airtight container at room temperature for a few days.

These milk cupcakes have a lovely, soft texture with just a hint of sweetness, perfect for any occasion. You can also add a little sprinkle of milk powder in the batter if you want to intensify the milk flavor.

Would you like ideas for variations or additional toppings for these cupcakes?