Introduction

These vanilla cupcakes are delightfully moist and fluffy, staying fresh for up to four days. Perfect for any occasion, they are easy to make and promise a tender crumb every time.

A single golden yellow cupcake sits with its white paper wrapper peeled down to show the soft, moist cake. On top, there is a tall swirl of smooth, white cream frosting, shaped in soft peaks, crowned with a bright red raspberry. Around the cupcake on the white marbled surface, several fresh raspberries are scattered, adding vibrant color to the scene. In the blurred background, more cupcakes with similar frosting are visible, all arranged on the same white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain / all purpose flour (cake flour OK 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/regular also works)
60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
1/2 cup full fat milk
2 tsp vanilla extract (choose the best quality you can afford)
1 1/2 tsp vegetable or canola oil

Instructions

Step 1: Preheat your oven to 180°C/350°F (160°C fan) and let it heat for 20 minutes. Place a shelf in the middle for even baking.
Step 2: Line a standard muffin tin with cupcake liners.
Step 3: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: In a heatproof jug, combine the butter and milk. Microwave on high for 2 minutes until the butter melts. Avoid boiling the milk. Cover and keep warm.
Step 5: Beat the eggs in a separate bowl with a handheld mixer for 30 seconds at medium speed.
Step 6: Slowly add the sugar over 30 seconds while beating continues.
Step 7: Continue beating the eggs and sugar mixture for 6 minutes at high speed until it triples in volume and turns almost white.
Step 8: Add the flour mixture in three parts: scatter one-third over the surface, beat briefly; add half of the remaining flour, beat briefly; then add the rest and beat just until combined. Stop as soon as the flour disappears.
Step 9: In the empty flour bowl, mix the warm milk and butter with the vanilla and oil. Add about 3/4 cup of the egg batter to this milk mixture and whisk vigorously until smooth and slightly foamy.
Step 10: With the mixer on low speed, gradually pour the milk mixture back into the egg batter over about 15 seconds. Then stop mixing.
Step 11: Scrape down the bowl’s sides and bottom. Beat on low speed for 10 seconds until the batter is smooth and pourable.
Step 12: Fill each cupcake liner about two-thirds full using a standard ice cream scoop for even portions. Avoid overfilling to prevent flat or sunken cupcake tops.
Step 13: Bake for 22 minutes or until cupcakes are golden and a toothpick inserted in the center comes out clean.
Step 14: Remove from the oven and allow cupcakes to cool in the tin for 2 minutes. Then gently loosen edges with a fork and transfer to a cooling rack. Cool completely before adding your favorite frosting, cream with fresh berries, or jam.

Tips & Variations

Use cake flour instead of all-purpose for an even lighter texture.
Choose fresh, high-quality vanilla extract for the best flavor.
To keep cupcakes moist longer, store them in an airtight container at room temperature.
Experiment with frosting flavors like chocolate, cream cheese, or lemon glaze to change up the taste.

Storage

Store the cupcakes in an airtight container at room temperature for up to four days to maintain their moisture. If refrigerated, bring to room temperature before serving to enjoy their soft texture. You can gently rewarm in a low oven for a few minutes if needed.

How to Serve

A single golden yellow cupcake sits on a white marbled surface with its white paper wrapper partially peeled back, showing a soft, crumbly texture. On top of the cupcake is a large swirl of smooth, creamy, white frosting, piled high in three thick, curvy layers. A bright red raspberry with a bumpy surface crowns the frosting. Around the cupcake are several more red raspberries scattered on the white marbled surface, and in the blurred background, another cupcake with similar frosting is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

No, baking powder is essential here because it provides the right rise and crumb. Baking soda will not work well without an acidic ingredient.

Why should the eggs be at room temperature?

Room temperature eggs whip more easily and incorporate more air, resulting in a lighter, fluffier batter and better cupcake texture.