My Go-To Cupcake Recipe: With Variations!
You can also use orange blossom water the same way for orange cupcakes. 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. 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. For lavender cupcakes, grind the sugar with 1/4 tsp dried lavender buds in a food processor then follow the recipe as written. For strawberry cupcakes, reduce the vanilla to 1 tsp and replace the sugar with 1 cup of strawberry Nesquik powder