Description
Discover the secrets to baking perfect vanilla cupcakes with our step-by-step guide. Learn expert tips for a fluffy, moist texture and irresistible flavor.
Ingredients
Scale
- 1 cup (240 ml) plain / all purpose flour (cake flour OK too, Note 1)
- 1 1/4 tsp (6 ml) baking powder (NOT baking soda, Note 2)
- 1/8 tsp (1 ml) salt
- 2 large eggs (50 – 55g / 2 oz each), at room temp
- 3/4 cup (180 ml) caster / superfine sugar (granulated/regular ok too, Note 4)
- 60g / 1/4 cup unsalted butter, cut into 1.5 cm / 1/2” cubes
- 1/2 cup (120 ml) milk, full fat
- 2 tsp (10 ml) vanilla extract, the best you can afford
- 1 1/2 tsp (8 ml) vegetable or canola oil
Instructions
- Preheat your oven to 180°C/350°F (or 160°C with a fan) for 20 minutes prior to preparing the batter. Ensure the oven rack is positioned in the center.
- Line a regular muffin tray with cupcake wrappers.
- In a large bowl, combine the flour, baking powder, and salt using a whisk, then set the mixture aside.
- In a heatproof container, combine the butter and milk, then microwave on high for 2 minutes until the butter melts. Avoid letting the milk boil, though some foam is acceptable. Cover the container and keep it warm in the microwave, or cover with a lid and leave on a turned-off stovetop to retain heat.
- In a separate sturdy glass bowl, use a handheld mixer on speed 6 to beat the eggs for half a minute.
- While the mixer is running, gradually add the sugar over a span of 30 seconds.
- Continue beating the eggs on speed 8 for 6 minutes until the mixture triples in volume and becomes nearly white.
- Once the eggs are whipped, sprinkle one-third of the flour over the mixture and mix on speed 1 for 5 seconds. Stop mixing, add half of the remaining flour, and blend on speed 1 for another 5 seconds. Finally, add the rest of the flour and mix on speed 1 for 5 to 10 seconds until just incorporated. Stop as soon as you can no longer see any flour.
- In the bowl that previously held the flour, combine the hot milk, vanilla, and oil. Add roughly 3/4 cups of the Egg Batter to the hot milk mixture. Whisk vigorously until smooth and foamy.
- With the mixer on speed 1, gradually pour the Milk mixture into the Egg Batter over 15 seconds, then turn off the mixer.
- Scrape down the sides and bottom of the bowl, then mix on speed 1 for 10 seconds until the batter is smooth and pourable.
- Pour the batter into the muffin tray, ensuring each cup is filled to two-thirds full to avoid flat or sunken tops. Using a standard ice cream scoop with a lever can make this easier.
- Bake for 22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Take the cupcakes out of the oven. Let them cool for just 2 minutes, then use a fork to gently lift them out and place them on a cooling rack. Allow them to cool completely before decorating with your choice of frosting, or serve with cream, fresh berries, or jam.
Notes
- Ensure eggs are at room temperature for optimal whipping and volumenMicrowave butter and milk carefully to avoid boiling, preserving cupcake texturenAdd sugar gradually to eggs for a light, airy batter
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: plain flour cupcakes, baking powder recipe, vanilla cupcakes, fluffy cupcake batter, homemade cupcake method, cupcake muffin tin
