Vanilla Malt Cupcakes
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5 from 1 vote

Vanilla Malt Cupcakes

It's the same cupcake you know and love, but denser and loaded with malt powder for that soda shop taste. I topped them with fresh whipped cream and homemade maraschino cherries.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: vanilla malt cupcakes, whipped cream frosting
Servings: 16 cupcakes
Calories: 179kcal
Author: Stef

Ingredients

  • ¾ cup sugar
  • ½ cup malted milk powder
  • 1 ¾ cups cake flour not self-rising
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • ¾ cup whole milk
  • whipped cream to taste
  • 16 maraschino cherries

Instructions

  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl, whisk together sugar, malted milk powder, cake flour, baking powder, baking soda, and salt.
  • Add butter and vanilla and mix until light and fluffy (about three minutes on high speed when using an electric mixer).
  • Mix in eggs until just combined.
  • Slowly mix in milk until just combined.
  • Fill cupcake liners ¾ full.
  • Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  • Top each cooled cupcake with whipped cream and a maraschino cherry.

Nutrition

Calories: 179kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 137mg | Potassium: 103mg | Sugar: 13g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 0.3mg