Why settle for a plain vanilla cupcake when you can have a flavorful, tender cupcake instead? This is a new favorite at our place. The recipe, adapted from one by Baker By Nature, is a bit more complicated than a dump-and-go, but it’s worth the quick extra steps! You can enjoy this cupcake with cream cheese, chocolate, vanilla or salted caramel frosting. Or eat it plain, which is how I like it best ;)
The recipe calls for full-fat versions of dairy products. You can substitute lower fat equivalents, but you will lose some of the tenderness and moistness of these cupcakes.
Yields about 18 standard sized cupcakes. Prep time is around 30 minutes. Baking and cooling adds another 30 minutes. The cupcakes keep for several days at room temperature (unfrosted) or for 3 months in your freezer. We have some in the freezer for later!!
Please excuse our video typo - we will fix it when we’re back in the office!
Ingredients & equipment
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