Description
These moist vanilla cupcakes have a professional bakery-style crumb with a plush and velvety texture. They stay fresh for 4 days, making them perfect for a delightful treat that holds up well over time. Using all-purpose flour and a handheld beater, this simple recipe delivers perfect results for vanilla cupcake lovers.
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
- Prepare Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners. Take the eggs out of the refrigerator to reach room temperature.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Beat Eggs and Sugar: Using a handheld electric beater, whisk the eggs and caster sugar together until the mixture becomes pale, thick, and fluffy. This incorporates air and is key for a light cupcake texture.
- Add Butter and Oil: Gently fold in the cubed unsalted butter and vegetable or canola oil. The butter should be softened but not melted to create a creamy texture while the oil helps keep the cupcake moist.
- Incorporate Milk and Vanilla: Add the full-fat milk and vanilla extract, mixing gently to combine. These contribute to the moisture and flavor of the cupcakes.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture with a spatula, mixing just until combined. Avoid overmixing to prevent a tough crumb.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for optimal rising during baking.
- Bake: Place the cupcake pan in the preheated oven and bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating or serving.
Notes
- Use plain all-purpose flour for better texture compared to cake flour.
- Do not substitute baking powder with baking soda as it changes the leavening effect.
- Room temperature eggs help achieve a smooth batter and better rise.
- Caster sugar is preferred but regular granulated sugar works fine.
- Use full-fat milk to enhance moistness.
- Opt for high-quality vanilla extract for the best flavor.
- Vegetable or canola oil adds extra moisture and softness.
- Using a handheld beater is easier for mixing cupcake batter versus a stand mixer.
- These cupcakes stay moist and fresh for up to 4 days when stored properly.
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
