Description
These Vanilla Cupcakes offer a professional bakery-style crumb with a plush and velvety texture that stays moist and fresh for 4 days. Easy to make with simple ingredients, they use plain flour and include tips for the best results, making them 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 / 2 oz 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 milk, full fat
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable or canola oil
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, sift together the plain flour, baking powder, and salt to ensure even distribution.
- Cream butter and sugar: Using a handheld beater, beat the unsalted butter cubes and caster sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time at room temperature, then add the vanilla extract and continue mixing.
- Combine wet and dry: Gradually add the dry ingredients alternately with the milk and oil to the butter mixture, beginning and ending with dry ingredients. Mix just until combined to keep the batter light.
- Fill cupcake liners: Spoon the batter evenly into the prepared liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven 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 tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The recipe video demonstrates the simple process for perfect results.
- Using a handheld beater is preferable for cupcakes rather than a stand mixer to avoid overmixing.
- Plain flour works better than cake flour for the right texture.
- Use the best quality vanilla extract you can afford for richer flavor.
- These cupcakes remain moist and fresh for up to 4 days when stored properly.
- Granulated sugar can be used instead of superfine sugar if necessary.
- The four key things to guarantee success involve ingredient temperatures, mixing order, and careful measurement of baking powder.
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
