Description
These Vanilla Cupcakes are delightfully moist and fluffy, guaranteed to stay fresh and soft for up to 4 days. Perfectly balanced with a tender crumb and a rich vanilla flavor, they are an ideal treat for any occasion or simply a sweet everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup plain / all purpose flour (cake flour OK too, Note 1)
- 1 1/4 tsp baking powder (NOT baking soda, Note 2)
- 1/8 tsp salt
Wet Ingredients
- 2 large eggs (50 – 55g / 2 oz each), at room temperature (Note 3)
- 3/4 cup caster / superfine sugar (granulated/regular ok too, Note 4)
- 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1/2 cup milk, full fat (Note 5)
- 2 tsp vanilla extract, the best you can afford (Note 6)
- 1 1/2 tsp vegetable or canola oil (Note 7)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the tins to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar, Add Eggs: In a large bowl, cream the unsalted butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Mix gently until just combined. Stir in the vanilla extract and vegetable or canola oil until the batter is smooth but do not overmix.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Note 1: You can use cake flour instead of all-purpose flour for a lighter texture.
- Note 2: Baking powder is essential for correct rising; do not substitute with baking soda.
- Note 3: Using room temperature eggs helps to create a smooth batter and even texture.
- Note 4: Caster sugar dissolves more easily, but granulated sugar works as a substitute.
- Note 5: Full-fat milk contributes to moistness; you can substitute with buttermilk for a slight tang.
- Note 6: Using high-quality vanilla extract enhances the flavor significantly.
- Note 7: Adding vegetable or canola oil helps maintain moisture longer.
