Description
These Vanilla Cupcakes offer a professional bakery-style crumb that is plush, velvety, and stays moist for up to 4 days. Made with simple ingredients like all-purpose flour, eggs, sugar, butter, milk, vanilla extract, and oil, they deliver the perfect balance of sweetness and texture. Ideal for any occasion, these cupcakes are easy to prepare using a handheld mixer and provide reliably fresh results 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, 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: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the pan lightly.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and prevent clumps.
- Cream Butter and Sugar: Using a handheld mixer, beat the unsalted butter and caster sugar together until light and fluffy, about 2-3 minutes. This helps to aerate the mixture and create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This assists in building the structure of the cupcakes.
- Mix Wet Ingredients: Stir together the milk, vanilla extract, and vegetable oil in a separate small bowl or measuring cup.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the wet milk mixture to the butter mixture, starting and ending with the flour. Mix lightly after each addition just until combined; avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a handheld mixer for easier control and better texture when making cupcakes instead of a stand mixer.
- Cake flour can be used but plain all-purpose flour yields better texture in this recipe.
- Ensure eggs are at room temperature for better emulsion and fluffiness.
- Superfine sugar is preferred for a smoother batter, but granulated sugar can be used.
- Full-fat milk enhances moisture and richness.
- Use the best quality vanilla extract available for optimal flavor.
- The addition of vegetable or canola oil helps to keep the cupcakes moist for days.
- This recipe yields cupcakes that stay moist and fresh for up to 4 days when stored properly.
- Do not substitute baking powder with baking soda as it will affect the rise and texture.
- Measure ingredients accurately for consistent results.
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
