Description
These Vanilla Cupcakes feature a professional bakery-style crumb that’s plush and velvety, staying moist and fresh for up to 4 days. Made with simple ingredients like plain flour, eggs, butter, and vanilla extract, they deliver classic flavor and perfect texture every time.
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
- 60 g / 1/4 cup unsalted butter, cut into 1.5 cm cubes
- 1/2 cup full fat milk
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable or canola oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the plain flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a large bowl, use a handheld mixer to beat the eggs and superfine sugar together until pale, thick, and fluffy, about 2-3 minutes.
- Add Butter and Milk: Gradually add the cubed unsalted butter and milk to the egg mixture while continuing to beat until fully incorporated.
- Incorporate Vanilla and Oil: Add the vanilla extract and vegetable or canola oil to the mixture, blending well to combine.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined, being careful not to overmix to maintain a tender crumb.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove cupcakes from oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a handheld mixer for easier control and better texture when making cupcakes compared to a stand mixer.
- Cake flour can be used but plain/all-purpose flour works better for this recipe.
- Ensure eggs are at room temperature to achieve optimal batter volume and texture.
- Use the best quality vanilla extract you can afford to enhance flavor.
- This recipe yields cupcakes that stay moist and fresh for up to 4 days if stored properly.
- Caster sugar can be substituted with regular granulated sugar if necessary, though superfine sugar dissolves better for a smoother crumb.
- Be careful not to overmix the batter once dry ingredients are combined to prevent dense cupcakes.
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
