Description
This classic vanilla cupcake recipe delivers moist and fluffy cupcakes that stay fresh for up to 4 days. Perfectly balanced with a light vanilla flavor and tender crumb, these cupcakes are ideal for any occasion and pair wonderfully with your favorite frosting, fresh berries, or jam.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup plain / all purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
Wet Ingredients
- 2 large eggs (50 - 55g / 2 oz each), at room temp
- 3/4 cup caster / superfine sugar
- 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1/2 cup milk, full fat
- 2 tsp vanilla extract, the best you can afford
- 1 1/2 tsp vegetable or canola oil
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan) for 20 minutes. Place a shelf in the middle of the oven and prepare a standard muffin tin by placing cupcake liners in each cup.
- Whisk Dry Ingredients: In a large bowl, thoroughly whisk together the flour, baking powder, and salt. Set this mixture aside.
- Heat Milk and Butter: Combine the butter cubes and milk in a heatproof jug. Microwave on high for 2 minutes until the butter melts but the milk does not boil. It’s fine if it foams. Cover the jug and keep it warm while you proceed (or place on a turned-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 continuing to beat at speed 6, gradually pour in the sugar over 30 seconds.
- Beat Until Tripled in Volume: Increase the mixer speed to 8 and beat the egg and sugar mixture for 6 minutes until it triples in volume and turns almost pure white.
- Add Flour Gradually: Scatter one-third of the flour mixture over the egg batter and mix on speed 1 for 5 seconds. Add half of the remaining flour and mix again on speed 1 for 5 seconds. Add the last portion of flour and mix on speed 1 for 5 to 10 seconds, just until the flour is incorporated. Stop mixing immediately once the flour is no longer visible.
- Temper Milk Mixture: Pour the warm milk, vanilla extract, and oil into the empty bowl used for flour. Add about 3/4 cup of the egg batter into this milk mixture. Whisk vigorously until smooth and slightly foamy.
- Combine Milk Mixture with Egg Batter: With the mixer on speed 1, slowly pour the milk mixture into the egg batter over 15 seconds. Turn off the mixer.
- Scrape and Final Mix: Scrape down the sides and bottom of the bowl carefully. Beat on speed 1 for 10 seconds until the batter is smooth and pourable.
- Fill Muffin Tin: Using a standard ice cream scoop with a lever, fill each cupcake liner about two-thirds full. Avoid overfilling to prevent flat or sunken cupcakes.
- Bake: Bake in the preheated oven for 22 minutes or until the cupcakes are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove cupcakes from the oven and let them cool in the tin for 2 minutes. Use a fork to release them and transfer to a cooling rack. Allow cupcakes to cool completely before frosting with your preferred topping, or serve with cream, fresh berries, or jam.
Notes
- Make sure eggs are at room temperature for best volume when beating.
- Do not overmix once the flour is added to avoid tough cupcakes.
- Keep milk and butter warm but not boiling to ensure smooth batter.
- Filling cupcake liners two-thirds full prevents overflow and flat tops.
- Use superfine sugar for a finer crumb and better egg incorporation.
- These cupcakes stay moist for up to 4 days when stored in an airtight container.
- Feel free to experiment with different frostings such as buttercream or cream cheese.
