Description
These moist and fluffy vanilla cupcakes stay fresh for up to 4 days, making them perfect for parties, gatherings, or a sweet treat any time. They feature classic vanilla flavor, a light crumb, and are topped with your favorite frosting or fresh berries. This easy-to-follow recipe delivers consistent results with well-explained steps and tips to ensure perfect cupcakes every time.
Ingredients
Dry Ingredients
- 1 cup plain / all purpose flour (cake flour OK too)
- 1 1/4 tsp baking powder (NOT baking soda)
- 1/8 tsp salt
Wet Ingredients
- 2 large eggs (50 – 55g / 2 oz each), at room temperature
- 3/4 cup caster / superfine sugar (granulated/regular ok too)
- 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1/2 cup full fat milk
- 2 tsp vanilla extract (the best you can afford)
- 1 1/2 tsp vegetable or canola oil
Instructions
- Preparation: Preheat the oven to 180°C/350°F (160°C fan) for at least 20 minutes before starting the batter, placing the shelf in the middle of the oven. Line a standard muffin tin with cupcake liners.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Heat Milk and Butter: Place butter and milk in a heatproof jug and microwave for 2 minutes on high to melt the butter. Avoid boiling the milk (foam is okay). Cover and keep warm in the microwave or on a switched-off stove with a lid.
- Beat Eggs: In a separate heavy-based glass bowl, beat the eggs for 30 seconds using a handheld mixer on speed 6.
- Add Sugar: While beating on speed 6, gradually pour in the sugar over 30 seconds.
- Whip Eggs and Sugar: Continue beating on speed 8 for 6 minutes until the mixture triples in volume and turns almost pure white.
- Add Flour to Egg Mixture: Scatter 1/3 of the flour mixture over the whipped eggs, beat on speed 1 for 5 seconds. Stop, add half of the remaining flour and mix again on speed 1 for 5 seconds. Add the last of the flour and mix on speed 1 for 5-10 seconds just until flour is incorporated—do not overmix.
- Temper Milk Mixture: Pour the hot milk, vanilla extract, and oil into the empty flour bowl. Add about 3/4 cup of the egg batter into this hot milk mixture and whisk vigorously until smooth and foamy.
- Combine Milk Mixture into Egg Batter: With the mixer on speed 1, slowly pour the milk mixture into the egg batter over 15 seconds, then stop the mixer.
- Final Mix: Scrape down the sides and bottom of the bowl. Beat on speed 1 for 10 seconds until the batter is smooth and pourable.
- Fill Muffin Tin: Using a scoop with a lever, fill cupcake liners about 2/3 full to avoid flat or sunken tops.
- Bake: Bake for 22 minutes or until cupcakes are golden and a toothpick inserted comes out clean.
- Cool and Frost: Remove cupcakes from oven, let cool for 2 minutes, then use a fork to transfer to a cooling rack. Cool completely before frosting with your choice of icing, fresh cream and berries, or jam.
Notes
- Use cake flour if you prefer a lighter texture, but all-purpose flour works well too.
- Do not substitute baking powder with baking soda; it will affect rise and texture.
- Room temperature eggs whip better and help achieve volume.
- Superfine sugar dissolves faster for a smoother batter but regular granulated sugar is acceptable.
- Full fat milk helps keep cupcakes moist.
- Use the best quality vanilla extract you can afford for best flavor.
- Vegetable or canola oil adds moisture and tenderness.
- Ensure the oven is fully preheated for even baking.
- Standard cupcake liners help ensure even cupcake shapes.
- Do not overmix the flour into the egg mixture to avoid tough cupcakes.
- Cooling cupcakes completely before frosting prevents melting the frosting.
- Try frosting options like classic buttercream, cream cheese frosting, or fresh cream with berries for variation.