Butter Cupcakes Recipe

ByFoodsDiary Staff

In each house there is almost a recipe for homemade muffins, all very similar and equally delicious, we have this new version of butter muffins, with a delicious flavor and very easy to make. We advise you to let the dough rest so that there are fluffy and tender butter muffins for days.

If you are a big fan of homemade muffins, we encourage you to double the quantities to get more buns, because you are sure to love this butter muffin recipe. Prepare the ingredients and follow the step by step to learn how to make butter muffins.

Ingredients to make Butter Cupcakes:

  1. 4 eggs
  2. 125 grams of sugar
  3. 125 grams of butter at room temperature
  4. 75 grams of sunflower oil
  5. 50 milliliters of milk
  6. 200 grams of wheat flour
  7. 1 tablespoon baking powder (baking powder)
  8. 1 pinch of salt
  9. 1 packet of vanilla sugar (8 g)

How to make Butter Cupcakes:

  • Crack the eggs in a bowl and add the sugar. Beat with a few rods until foamy, in this way the muffins with butter will be fluffier.
  • Add the softened butter and continue beating until well combined.
  • Tip: If you don’t have softened butter, you can put it in the microwave for a few seconds.
  • Add the sunflower oil and mix well. To make the butter muffins fluffy, it is very important to add as much air as possible to the dough, and this is achieved by mixing it well.
  • Also pour the milk and integrate well. You can use cow’s milk, whole or semi-skimmed, or non-dairy milk, such as rice milk, coconut milk, or oat milk.
  • Mix the flour with the baking powder and a pinch of salt. Gradually sift the flour over the butter dough. Go mixing gently but leaving a smooth mass, without lumps and homogeneous.
  • Cover the short bread muffin batter with plastic wrap and let it rest for 1 hour in the fridge.
  • Preheat the oven to 180ºC. Prepare some cupcake molds with paper capsules. Take the dough out of the fridge and fill the muffin tins without reaching all the way to the top.
  • Sprinkle the vanilla sugar on top of each cupcake. Bake with heat up and down without air, at 180 ºC, for 15 minutes or until golden.
  • Let the short bread muffins cool on a wire rack so the bottom doesn’t get soggy.
  • And they are ready to consume. If you’re not going to eat the muffins right away, we recommend storing them in an airtight tin so they’re still tender the next day. You can also freeze them wrapped in plastic wrap. Go ahead and prepare the recipe for fluffy butter muffins and tell us how they turned out.

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