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.
Ingredients
Scale
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
Instructions
- 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.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Mixtures: With the mixer on speed 1, gradually 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, then beat at speed 1 for 10 seconds. The batter should be smooth and pourable.
- 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.
- 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.
- 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
