Description
Delight in these moist and fluffy Vanilla Cupcakes that stay fresh for 4 days. Featuring a professional bakery-style crumb, these cupcakes are made with simple ingredients and a straightforward method, delivering plush, velvety texture and balanced sweetness perfect for any occasion.
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 (50 - 55g each, 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
- Preheat and Prepare Muffin Tin: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate large bowl, use a handheld electric mixer to beat the unsalted butter and caster sugar until light, creamy, and well combined.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure a smooth batter.
- Incorporate Vanilla and Oil: Mix in the vanilla extract and vegetable or canola oil until fully blended into the batter.
- Add Dry Ingredients and Milk: Alternately add the dry ingredients and milk into the wet mixture, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter but ensure everything is well incorporated.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a handheld electric mixer; it’s easier for cupcakes than a stand mixer and helps achieve a velvety crumb.
- All-purpose flour works better than cake flour for this recipe, but cake flour is an acceptable substitute.
- Ensure eggs are at room temperature for better emulsification and texture.
- Use baking powder, not baking soda, to avoid off flavors.
- Full-fat milk contributes to a moist texture; avoid skim milk for best results.
- Vanilla extract quality impacts flavor – use the best you can afford.
- Vegetable or canola oil adds moisture and helps the cupcakes stay fresh for days.
- Sweetness level is balanced; you may adjust sugar slightly but do not overly reduce it for texture reasons.
- Store cupcakes in an airtight container to maintain moisture up to 4 days.
- For best results, do not over-mix batter once wet and dry ingredients are combined to avoid 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
