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–+ servings

The Hydrangeas Cupcake

A delightful blend of vanilla and floral notes, these cupcakes are perfect for any occasion and are sure to impress with their beauty and taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour this forms the base of your cupcakes, giving them structure and lightness.
  • 1 cup granulated sugar adds sweetness and helps create a tender crumb.
  • 2 teaspoons baking powder ensures your cupcakes rise beautifully, making them fluffy and delightful.
  • 1 teaspoon salt enhances the flavors and balances the sweetness in the batter.
  • 1/2 cup unsalted butter provides richness; make sure it's softened for easy mixing.
  • 2 large eggs bind the ingredients together; use room temperature eggs for best results.
  • 1/2 cup milk keeps your cupcakes moist; buttermilk can be used for added flavor.
  • 2 teaspoons vanilla extract infuses a warm, comforting aroma into your batter.
For the Frosting
  • 1/2 cup unsalted butter use softened butter for a creamy texture that spreads easily.
  • 2 cups powdered sugar creates a smooth, sweet topping that pairs beautifully with your cupcakes.
  • 1/4 cup heavy cream adds richness and helps achieve the perfect spreadable consistency.
  • 1 teaspoon vanilla extract elevates the flavor profile, making each bite irresistible.

Method
 

Baking Instructions
  1. Preheat your oven to 350?F (175?C).
  2. Mix the dry ingredients in a bowl. Combine flour, baking powder, and a pinch of salt, whisking until fully blended.
  3. Cream the butter and sugar together in a separate bowl until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Combine the wet and dry ingredients gradually, alternating between the flour mixture and milk.
  6. Scoop the batter into lined cupcake tins, filling each liner about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Cool the cupcakes in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These cupcakes are perfect for birthdays, cozy evenings, or just because you deserve it.

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