Vanilla Cupcakes Recipe

Introduction

These classic vanilla cupcakes are light, fluffy, and bursting with pure vanilla flavor. Perfect for any occasion, they offer a tender crumb and a moist texture that pairs beautifully with your favorite frosting.

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 ok too)
• 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

1. Step 1: Preheat your oven to 180°C/350°F (160°C fan) and place a shelf in the middle. Allow it to heat for about 20 minutes before starting the batter. Line a standard muffin tin with cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
3. Step 3: In a heatproof jug, combine the butter and milk. Microwave on high for about 2 minutes until the butter melts. Avoid boiling the milk; foam is okay. Cover and keep warm.
4. Step 4: In a separate bowl, beat the eggs on medium speed for 30 seconds using a handheld mixer.
5. Step 5: Gradually add the sugar over 30 seconds while continuing to beat the eggs.
6. Step 6: Beat the eggs and sugar on high speed for 6 minutes until the mixture triples in volume and becomes almost white and fluffy.
7. Step 7: Add the flour in three parts: scatter one-third of the flour mix over the egg batter and beat on low for 5 seconds; add half of the remaining flour and mix for another 5 seconds; then add the final flour portion and mix just until combined. Avoid overmixing.
8. Step 8: Pour the warm milk, vanilla extract, and oil into the empty flour bowl. Add about 3/4 cup of the egg batter into this mixture and whisk vigorously until smooth and foamy.
9. Step 9: With the mixer on low speed, slowly pour the milk mixture back into the egg batter over about 15 seconds. Turn off the mixer immediately when combined.
10. Step 10: Scrape down the sides and base of the bowl, then beat on low speed for 10 seconds until the batter is smooth and pourable.
11. Step 11: Fill each cupcake liner about two-thirds full with batter, using a standard ice cream scoop for ease. Avoid overfilling to prevent flat or sunken tops.
12. Step 12: Bake for 22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
13. Step 13: Remove the cupcakes from the oven and cool in the tin for 2 minutes. Then gently lift them out with a fork and transfer to a wire rack. Cool completely before frosting.

Tips & Variations

• Use cake flour instead of all-purpose for an even lighter texture.
• Replace vegetable oil with melted coconut oil for a subtle flavor twist.
• Try adding lemon zest to the batter for a refreshing citrus note.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Pair with classic buttercream, cream cheese frosting, or fresh berries for decoration.

Storage

Store cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted cupcakes for up to 3 months. Thaw in the refrigerator and bring to room temperature before frosting or serving. To reheat, warm in a microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

No, this recipe specifically requires baking powder to achieve the proper rise and texture. Baking soda will not produce the same result and can lead to an off taste or flat cupcakes.

Why should the eggs be at room temperature?

Room temperature eggs blend more easily with the other ingredients, helping to trap air and create a lighter, fluffier cupcake texture.

Vanilla Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

Classic vanilla cupcakes with a light, fluffy texture and a rich vanilla flavor, baked to golden perfection. Perfect for any occasion, these cupcakes combine the delicate balance of whipped eggs, melted butter, and vanilla for a moist and tender crumb that pairs wonderfully with your favorite frosting or toppings.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 standard cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 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 milk, full fat
• 2 tsp vanilla extract, the best you can afford
• 1 1/2 tsp vegetable or canola oil

Instructions

1. Preparation: Preheat the oven to 180°C/350°F (160°C fan) at least 20 minutes before making the batter to ensure an even bake. Place the oven shelf in the middle position. 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 this mixture aside.
3. Heat Milk and Butter: Place the butter and milk in a heatproof jug and microwave on high for 2 minutes, just until the butter melts. Avoid boiling the milk; some foaming is acceptable. Cover and keep warm in the microwave or on a turned-off stove with lid on.
4. Beat Eggs: In a separate heavy-based glass bowl, beat the eggs for 30 seconds on speed 6 using a handheld mixer.
5. Add Sugar and Whip: Slowly pour the sugar into the eggs over 30 seconds while beating. Continue beating the mixture on speed 8 for 6 minutes, until it triples in volume and becomes almost white and fluffy.
6. Add Flour to Egg Mixture: Gradually add the flour mixture to the egg mixture in three parts: first scatter one-third over the surface and beat on speed 1 for 5 seconds, then add half of the remaining flour and mix for 5 seconds, finally add the rest and mix for 5 to 10 seconds until just incorporated. Avoid overmixing; stop as soon as no flour is visible.
7. Temper Milk Mixture: In the now-empty flour bowl, combine the warm milk and butter mixture with vanilla extract and vegetable oil. Add about 3/4 cup of the egg batter into the warm milk mixture and whisk vigorously until smooth and slightly foamy.
8. Combine Milk Mixture with Egg Batter: With the mixer on speed 1, gradually pour the milk mixture into the egg batter over 15 seconds. Then turn the mixer off immediately to prevent overmixing.
9. Final Mix: Scrape down the sides and base of the bowl. Beat on speed 1 for 10 seconds; the batter should be smooth and pourable.
10. Fill Muffin Tin: Use an ice cream scoop with a lever or spoon to fill the cupcake liners about two-thirds full. Do not overfill to prevent flat or sunken tops.
11. Bake: Bake in the preheated oven for 22 minutes or until the cupcakes are golden and a toothpick inserted into the center comes out clean.
12. Cool and Frost: Remove cupcakes from the oven and cool for 2 minutes in the tin, then use a fork to transfer them to a cooling rack. Allow them to cool completely before frosting. Frost with your favorite icing, or serve with cream, fresh berries, or jam.

Notes

• Note 1: You can substitute cake flour for all-purpose flour for a lighter texture.
• Note 2: Make sure to use baking powder, not baking soda, for proper leavening.
• Note 3: Room temperature eggs whip better and incorporate more air.
• Note 4: Superfine sugar dissolves more quickly, aiding in a smooth batter.
• Note 5: Full-fat milk gives richer flavor and moist crumb.
• Note 6: Higher quality vanilla extract improves the cupcake’s flavor significantly.
• Note 7: Vegetable or canola oil adds moisture without interfering with the flavor.
• Note 8: Preheating the oven properly is crucial for even baking.
• Note 9: Using cupcake liners prevents sticking and makes serving easier.
• Note 10: Warming the milk and butter helps with even mixing and a tender crumb.
• Note 11: Try frosting ideas like classic buttercream, cream cheese frosting, whipped cream with berries, or your favorite jam for delightful variations.

Keywords: vanilla cupcakes, classic cupcakes, homemade cupcakes, easy cupcake recipe, baking cupcakes