Description
This Vanilla Cupcakes recipe delivers a moist, plush, and velvety crumb that stays fresh for 4 days. With a professional bakery-style texture and simple ingredients, these cupcakes are perfect for any occasion. They use plain flour for a soft crumb, room temperature eggs, and a balance of butter and oil for moisture retention.
Ingredients
Scale
Dry Ingredients
- 1 cup plain / all purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
Wet Ingredients
- 2 large eggs, at room temperature
- 3/4 cup caster / superfine sugar
- 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1/2 cup full fat milk
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable or canola oil
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the plain flour, baking powder, and salt to ensure even distribution and avoid lumps.
- Beat Eggs and Sugar: Using a handheld beater, whisk the room temperature eggs and caster sugar together until the mixture becomes pale and slightly thickened, about 2-3 minutes.
- Combine Butter and Milk: Gently melt the unsalted butter and allow it to cool slightly. Then mix the melted butter with the milk, vanilla extract, and vegetable oil until well combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the egg and sugar mixture, alternating with the butter-milk mixture. Begin and end with the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the batter light.
- Fill Cupcake Liners: Line a cupcake tray with 12 liners and divide the batter evenly among them, filling each about two-thirds full.
- Bake: Preheat your oven to 175°C (350°F) and bake the cupcakes for 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a handheld beater for this recipe to avoid overmixing and maintain a tender crumb.
- Plain flour is preferred over cake flour for the best moist texture.
- Ensure eggs are at room temperature for better aeration and mixing.
- Use good quality vanilla extract to enhance the flavor.
- This recipe stays moist and fresh for up to 4 days when stored in an airtight container.
- Substituting caster sugar with granulated sugar is acceptable; however, superfine caster sugar yields a finer crumb.
- Do not substitute baking powder with baking soda as it affects the rise and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 143 kcal
- Sugar: 13 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 38 mg
