Description
These Vanilla Cupcakes boast a plush, velvety crumb reminiscent of professional bakery quality. Moist and tender, they remain fresh and soft for up to 4 days. Made with simple ingredients and easy preparation, these cupcakes are perfect for any occasion and highlight the rich, comforting vanilla flavor with a remarkably moist texture.
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 each, at room temperature)
- 3/4 cup caster / superfine sugar
- 60g / 1/4 cup unsalted butter, cut into 1.5cm 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). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the plain flour, baking powder, and salt to ensure even distribution and aeration.
- Cream Butter and Sugar: In a separate large bowl, use a handheld electric beater to cream the unsalted butter and caster sugar together until pale, smooth, and fluffy, indicating proper aeration for a light cupcake crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate and maintain an emulsified batter.
- Combine Wet Ingredients: In a small bowl or measuring jug, mix the milk, vanilla extract, and vegetable oil until well combined.
- Incorporate Dry and Wet Ingredients: Alternately add the sifted dry ingredients and the milk mixture to the batter, starting and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overworking the batter which could toughen the cupcakes.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove 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
- For best results, use room temperature eggs to help emulsify the batter effectively.
- Use plain or all-purpose flour for the best texture; cake flour can be used but is not necessary.
- Caster or superfine sugar helps create a smoother batter but granulated sugar can be a substitute.
- Using a handheld mixer for these cupcakes is recommended for better control and avoiding overmixing compared to a stand mixer.
- The cupcakes stay moist and fresh for up to 4 days when stored in an airtight container at room temperature.
- Use the best quality vanilla extract you can afford to enhance the flavor.
- Do not substitute baking powder with baking soda; the leavening agents are not interchangeable here.
- Lightly cubed and softened butter helps it cream more evenly with sugar.
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
