Simple White Cupcakes
12 servings
60 minutes
Simple white cupcakes are the embodiment of home comfort and delicate flavor. This recipe has roots in Russian cuisine, where simple and hearty desserts have always been part of family traditions. Light, airy, with a subtle vanilla aroma, they are perfect for both everyday tea time and celebrations. Their tender structure harmoniously pairs with creamy frosting, giving them softness and a light creamy sweetness. These cupcakes are versatile: they can be served as a standalone treat or complemented with fresh berries and nuts. Thanks to their simplicity in preparation, they make an excellent choice for those who want to delight loved ones with homemade baking without extra hassle.
1
Preheat the oven to 175 degrees. Line a 12-cup muffin pan with paper liners.
2
In a medium bowl, mix together sugar and butter. Beat in eggs, one at a time, then add vanilla. Combine flour and baking powder, add to the butter mixture, and mix well. Finally, add milk and mix until the batter is smooth. Spoon the batter into the prepared pan, filling it 2/3 full.
- Sugar: 300 g
- Butter: 115 g
- Chicken egg: 2 pieces
- Vanilla extract: 2 teaspoons
- Wheat flour: 190 g
- Baking powder: 8 g
- Milk: 120 ml
3
Bake for 20-25 minutes in a preheated oven.
4
Once the cupcakes cool, remove them from the mold and decorate with icing.
5
For the glaze, beat 230 grams of low-fat cream cheese, 0.5 cup of sugar, 1 teaspoon of vanilla extract, and 0.5 teaspoon of almond extract in a large bowl until smooth. While the cream is being whipped, slowly pour in the cream in a thin stream. Whip the cream until it becomes thick enough.
- Cream cheese: 230 g
- Sugar: 300 g
- Vanilla extract: 2 teaspoons
- Almond extract: 0.5 teaspoon
- Cream 33%: 2 glasss