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Vanilla Cupcakes Recipe

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★★★★★

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.

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 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

Find it online: https://ricoloranz.com/vanilla-cupcakes-recipe/