To make vanilla cupcakes, leave out the brown sugar and cocoa powder.
If you don’t have an eggbeater, you can use an electric mixer or a whisk to blend the ingredients.
If your batter is too runny, add a ¼ c (35 grams) of flour until you have reached a thicker constancy. If your batter is too thick, add 1 US tbsp (15 mL) of milk at a time to thin out the batter. To customize your cupcakes, you can add mix-ins such as sprinkles or chocolate chips.
Cupcake liners come in a wide variety of designs. Choose a liner with balloons for a birthday celebration, or one with pumpkins for Halloween. Although you do not have to use liners, it is recommended to keep your cupcakes intact during the cooking process and to make serving and decorating them easier.
High altitudes may take longer to cook. You are in a high altitude if you live over 3,000 ft (910 m). [9] X Research source Mini cupcakes will take 10-12 minutes to bake. Your cupcakes are done when you can insert a toothpick into the center of a cupcake and it comes out clean when you remove it.
If you do not have an icing knife, a butter knife is a great substitute. You can also apply the icing by pouring it into a piping bag with a star nozzle. [11] X Research source
The butter does not need to be completely melted; it only needs to be soft enough so that it can be easily mixed with the other ingredients.
Store any unused frosting in the refrigerator in an airtight container for up to 2 weeks, or freeze it for up to 6 months. [15] X Research source
You can use a whisk if you do not have an electric mixer. Alternating the liquid and dry ingredients will help them to mix thoroughly.
Beat the ingredients for an extra 30 seconds to a minute for a thicker consistency. Store any unused frosting in the refrigerator for up to 2 weeks. [19] X Research source Freeze unused frosting in an airtight container for up to 6 months.
