Baking & Pastry > Baking at High Altitude > Adjusting Recipes for High Altitude > Increasing Liquids at High Altitude

High Altitude Vanilla Cupcakes

These vanilla cupcakes are specially formulated for high altitude baking, incorporating increased liquid to ensure a moist and tender crumb. Say goodbye to dry, dense cupcakes and hello to light, fluffy perfection. This recipe provides a clear and easy-to-follow guide for adapting your favorite cupcake recipes for higher elevations.

Prep Time
15 minutes
Cook Time
18-20 minutes
Servings
12
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 3/4 cup Milk

Preheat and Prepare

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners. Preheating is vital for the cupcakes to rise properly.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and prevents lumps.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air and creates a light texture.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, or the cupcakes will be tough. Increasing the milk (liquid) quantity is important because of the altitude.

Fill Cupcake Liners

Fill each cupcake liner about 2/3 full. Overfilling can cause the cupcakes to overflow during baking.

Bake

Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Watch carefully, as baking times can vary.

Cool

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly.

Frost (Optional)

Frost with your favorite frosting. Vanilla buttercream or cream cheese frosting are excellent choices.

← High Altitude Sugar Cookies →

FAQ

  • Why do cupcakes often turn out dry at high altitude?

    High altitude baking causes liquids to evaporate more quickly, leading to dryness. Adjusting the recipe by increasing the liquid content helps compensate for this loss.
  • What if my cupcakes still sink in the middle?

    Sinking can be due to too much leavening or not enough structure. Try reducing the baking powder slightly and ensuring you're not overmixing the batter.
  • Can I use this method for other cupcake flavors?

    Yes, the principle of increasing liquid applies to most cupcake recipes. Adjust the liquid based on the original recipe and your specific altitude.