I’ve been spending less and less time indoors in the kitchen and more and more time outside enjoying my days with all my kiddoddles. Because really, who wants to be in a hot kitchen when there are so many wonderful things to explore and enjoy outside.
Truth be told I have spent entirely too much time in the kitchen over the Winter and I’m looking forward to being out of the kitchen for the summer season. The air smells heavenly with the bloom of flowers and freshly mowed grass every time I step outside, which has been begging my creativity to come outside and play in new ways. I want to take advantage of it while I can.
I meant to share this recipe a while back, as I always get emails asking me what recipe I use for vanilla cupcakes. I have a few different versions, but this is a fast and easy favorite.
Very Vanilla Cupcakes.
This is what you will need….
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 cup butter, softened
- 3 large eggs
- 1 tbs vanilla extract
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 Tbsp Apple Cider Vinegar (let stand for 5 minutes)
- 1/4 cup unsweetened apple sauce
- 1 package instant vanilla pudding (3.4 oz)
- Cupcake pan
- Cupcake Liners
- Topping of choice (I used raspberries)
- Powdered sugar
- Beat sugars, butter and applesauce at medium speed until creamy and fluffy.
- Add eggs, 1 at a time, beating into the batter completely after each one.
- Beat in vanilla.
- Whisk together flour, baking powder, and salt in a small bowl; add to sugar mixture a little at at time, and alternate with the milk mix for example: flour then milk, then four, then milk until it is all combined.
- Add in package of dry instant pudding to the mix and mix well.
Bake 15-16 minutes. This is how long I bake them, but every oven is different, so keep an eye on them, your oven may take a little longer so test with a toothpick at 15 minutes, if batter is still wet inside give them another 2-3 minutes.