Description
These Vanilla Cupcakes feature a professional bakery-style crumb that is plush and velvety, staying moist and fresh for up to 4 days. The recipe combines simple ingredients for a classic vanilla flavor and uses handy mixing techniques to ensure 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 (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 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 prepare a cupcake pan by lining it with 12 cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the plain flour, baking powder, and salt to ensure even distribution of leavening agents.
- Beat Eggs and Sugar: Using a handheld electric mixer, beat the eggs and caster sugar together on medium speed until the mixture is pale, fluffy, and has increased in volume, about 3-4 minutes.
- Add Butter: Incorporate the cubed unsalted butter into the egg mixture, mixing until fully combined and smooth.
- Combine Wet Ingredients: In a separate container, mix the milk, vanilla extract, and vegetable or canola oil.
- Alternate Adding Dry and Wet: Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with two additions of the milk mixture, beginning and ending with the flour. Mix gently with the handheld mixer on low speed until just combined to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake: Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Using a handheld mixer is preferred for better control over mixing and texture in cupcakes compared to a stand mixer.
- For best results, use the best quality vanilla extract you can afford as it greatly enhances flavor.
- Plain flour works better than cake flour for this recipe, providing the perfect balance for the texture.
- These cupcakes stay fresh and moist for up to 4 days when stored properly in an airtight container.
- Use caster sugar for best texture, but regular granulated sugar can be substituted if needed.
- All ingredients should be at room temperature for optimal mixing and rise.
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
