Vanilla Cupcake Recipe
Vanilla cupcakes are a classic treat that never goes out of style. As someone who’s spent years baking for both passion and profession, I can tell you these little delights are both comforting and versatile.
Ingredients
- 125 g Plain flour Sifted for a smoother batter
- 1½ tsp Baking powder Helps the cupcakes rise evenly
- 125 g Unsalted butter Softened at room temperature
- 125 g Caster sugar Finer texture for smoothness
- 2 Free-range eggs Room temperature is ideal
- 2 tbsp Whole milk Adds moisture
- 1½ tsp Vanilla extract Use high-quality or real vanilla paste
- 1 Pinch Salt Balances sweetness
Instructions
- Preheat your oven to 170°C (fan) / 190°C (conventional).
- Line a 12-hole cupcake or muffin tin with paper cupcake cases.
- Using a hand mixer or stand mixer, beat together softened butter and sugar until light and fluffy (about 3-4 minutes).125 g Unsalted butter, 125 g Caster sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated.2 Free-range eggs
- Add vanilla extract and mix thoroughly.1½ tsp Vanilla extract
- In a separate bowl, combine the flour, baking powder, and salt.125 g Plain flour, 1½ tsp Baking powder, 1 Pinch Salt
- Gradually fold the dry mix into the wet mix.
- Gently stir in milk until the batter reaches a smooth, drop-consistency.2 tbsp Whole milk
- Divide the batter evenly among the cases (about 2/3 full).
- Bake for 18–20 minutes until lightly golden and a skewer comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack before frosting.