Delicious Vanilla Cupcakes Recipe

Introduction

These delicious vanilla cupcakes are light, fluffy, and perfectly sweet. With a simple batter and classic vanilla flavor, they make a fantastic treat for any occasion. They’re easy to bake and can be customized with your favorite frosting or toppings.

Ingredients

• 1 cup plain/all purpose flour (cake flour okay too)
• 1 1/4 tsp baking powder (NOT baking soda)
• 1/8 tsp salt
• 2 large eggs (50 – 55g / 2 oz each), at room temperature
• 3/4 cup caster/superfine sugar (granulated sugar okay 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

1. Step 1: Preheat your oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place a rack in the middle of the oven.
2. Step 2: Line a standard muffin tin with cupcake liners.
3. Step 3: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Step 4: Place the butter and milk in a heatproof jug and microwave on high for 2 minutes until the butter melts. Do not let the milk boil; foam is fine. Cover and keep warm.
5. Step 5: In a separate bowl, beat the room temperature eggs with a handheld mixer on medium speed for 30 seconds.
6. Step 6: Gradually add the sugar over 30 seconds while continuing to beat the eggs.
7. Step 7: Beat the egg mixture on high speed for 6 minutes until it triples in volume and turns almost white.
8. Step 8: Add the flour in three additions: sprinkle one-third of the flour over the egg mixture and mix briefly on low speed. Add half of the remaining flour and mix again, then add the last flour and mix just until combined. Stop as soon as the flour disappears.
9. Step 9: Pour the warm milk, vanilla extract, and oil into the empty flour bowl. Add about three-quarters of the egg batter into the milk mixture and whisk vigorously until smooth and foamy.
10. Step 10: With the mixer on low speed, slowly pour the milk mixture back into the egg batter over about 15 seconds. Stop mixing.
11. Step 11: Scrape down the sides and bottom of the bowl, then mix on low speed for 10 seconds. The batter should be smooth and pourable.
12. Step 12: Fill each cupcake liner about two-thirds full with batter using a scoop or spoon. Avoid overfilling to prevent flat or sunken tops.
13. Step 13: Bake for 22 minutes, or until the cupcakes are golden and a toothpick inserted in the center comes out clean.
14. Step 14: Remove from oven and cool in the tin for 2 minutes. Use a fork to lift the cupcakes out and transfer to a wire rack to cool completely before frosting or serving.

Tips & Variations

• For a lighter texture, sift the flour before measuring and mixing.
• You can substitute vegetable oil with melted coconut oil for a subtle tropical flavor.
• Try adding a teaspoon of lemon zest or almond extract for a twist on classic vanilla.
• Use a piping bag to frost with buttercream or cream cheese frosting for a professional look.
• Serve topped with fresh berries or a spoonful of jam for extra freshness.

Storage

Store cooled cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, warm frozen or refrigerated cupcakes in the microwave for about 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour works well and will make the cupcakes even more tender. Just measure carefully and consider sifting it before use.

Why do I need to beat the eggs and sugar for so long?

Beating the eggs and sugar until tripled in volume incorporates air, which helps give these cupcakes their light and fluffy texture.

Delicious Vanilla Cupcakes Recipe

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★★★★★

4.8 from 87 reviews

• Author: Ethan
• Total Time: 37 minutes
• Yield: 12 standard-sized cupcakes 1x

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Description

These delicious vanilla cupcakes are soft, fluffy, and perfectly sweetened with a rich vanilla flavor. Easy to make from scratch, they are ideal for any occasion and can be paired with your favorite frosting, cream, fresh berries, or jam for a delightful treat.

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Ingredients

Scale 1x2x3x

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 temp
• 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

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Instructions

1. Preparation: Preheat the oven to 180°C/350°F (160°C fan) for 20 minutes before you start making the batter. Place the oven shelf in the middle. Also, line a standard muffin tin with cupcake liners.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
3. Heat Milk and Butter: Place the 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.
4. Beat Eggs: In a separate heavy-based glass bowl, beat the eggs using a handheld mixer at speed 6 for 30 seconds. Gradually add the sugar over 30 seconds while continuing to beat.
5. Whip until Volume Triples: Beat the eggs and sugar at speed 8 for 6 minutes until they have tripled in volume and appear almost white and fluffy.
6. Add Flour in Three Parts: Sprinkle one third of the flour mixture over the egg mixture and mix on speed 1 for about 5 seconds. Add half of the remaining flour, mix for another 5 seconds, then add the rest and mix for 5-10 seconds just until combined. Stop as soon as no flour is visible.
7. Temper Milk Mixture: Pour the hot milk, vanilla extract, and oil into the empty flour bowl. Add about 3/4 cup of the beaten egg batter into this milk mixture and whisk vigorously until smooth and foamy.
8. Combine Mixtures: With the mixer on speed 1, gradually pour the milk mixture into the egg batter over 15 seconds, then stop the mixer.
9. Final Mix: Scrape down the sides and bottom of the bowl, then beat at speed 1 for 10 seconds. The batter should be smooth and pourable.
10. Fill Muffin Tin: Using a standard ice cream scoop, pour the batter into the muffin tin, filling each cup about two-thirds full to avoid flat or sunken cupcakes.
11. Bake: Bake in the preheated oven for 22 minutes or until the cupcakes are golden brown and a toothpick inserted in the center comes out clean.
12. Cool and Frost: Remove the cupcakes from the oven and let them cool for 2 minutes in the tin. Use a fork to help lift them out, then place on a wire rack to cool completely. Frost with your favorite frosting, or enjoy with cream, fresh berries, or jam.

Notes

• You can substitute cake flour if desired, but all-purpose flour works well.
• Do not use baking soda instead of baking powder to avoid improper rising.
• Use eggs at room temperature for better aeration and volume.
• Superfine sugar dissolves faster but granulated sugar is acceptable.
• Full-fat milk enhances flavor and texture.
• High-quality vanilla extract improves the flavor significantly.
• Vegetable or canola oil helps keep cupcakes moist.
• Preheating ensures even baking and proper rise.
• Use standard cupcake liners to prevent sticking.
• Melting butter in milk rather than buttering flour helps texture.
• Cool completely before frosting to avoid melting the frosting or cream.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cupcakes, easy vanilla cupcakes, homemade cupcakes, vanilla cake, cupcake recipe, simple cupcakes