Prep 15 mins
Cook 25 mins
Whenever I'm craving cupcakes and want something simple and delicious to throw together, this is what I make. Here's the basic vanilla version but check the instructions for variations! Makes 5-6 Texas Muffin size cupcakes or about 20-24 regular size cupcakes. Very easy to throw together, the batter also dyes well.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1⁄2 cup canola oil
- 3 egg whites (or 2 whole eggs)
- 2 teaspoons vanilla extract
- milk, as needed (I've also used soymilk, almond milk, and So Delicious coconut milk)
- Sift the flour, baking powder, and salt in a bowl together.
- In a different large bowl, whisk the sugar, oil, and egg whites together.
- Whisk in the vanilla.
- Add the flour mix into the bowl and whisk thoroughly.
- The mix will be pretty crumbly and not sticking together right-- add enough milk/soymilk/etc. to make a nice creamy smooth batter. I just add little by little until it blends. If you add too much and the batter's runny, just add some flour to even it out.
- Pour into a lined Texas Muffin (or regular cupcake) tin, filling each one about halfway.
- Bake at 350F for 20-25 minutes or until lightly browned on top.
- Let cool for about 45 minutes, or until no longer warm to the touch, then you can add your favorite frosting.
- For pumpkin cupcakes, use 1/4 cup oil, lower the vanilla to 1 tsp, and add 3/4 cup pumpkin and 3/4 tsp pumpkin pie spice. May have to bake a little longer due to all the extra moisture from the pumpkin.
- For rich chocolate cupcakes, add 1/4 cup cocoa powder and lower the vanilla to 1 teaspoons. You can also use 1 cup chocolate Nesquik powder in place of the sugar with the vanilla down to 1 teaspoon because it has less sugar that way but the cocoa powder method tastes far richer.
- For matcha green tea cupcakes, lower the vanilla to 1 tsp and add 15g matcha powder (the kind I buy comes in 5g packets, if you use the loose kind I think it'd be 1 teaspoon or maybe 1 1/2 teaspoons of powder.).
- For rose cupcakes, use 2 tsp rosewater instead of vanilla and add 4 drops of red food coloring. You can also use orange blossom water the same way for orange cupcakes!
- For lavender cupcakes, grind the sugar with 1/4 tsp dried lavender buds in a food processor then follow the recipe as written. A little purple food dye makes for nice presentation.
- For strawberry cupcakes, reduce the vanilla to 1 tsp and replace the sugar with 1 cup of strawberry Nesquik powder.