Indulge in the classic sweetness of homemade vanilla cupcakes with our easy-to-follow recipe. These moist and fluffy treats are perfect for any occasion, from birthdays to afternoon tea parties. Learn how to bake delicious vanilla cupcakes from scratch, topped with creamy frosting that melts in your mouth.
Moist Vanilla Cupcakes
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
22 minutes
These light and airy treats boast a delicate crumb and a heavenly vanilla aroma that will enchant your senses. With just the right balance of sweetness, these cupcakes are perfect for any occasion, whether it's a birthday celebration or a cozy gathering with loved ones. Embark on a culinary adventure and master the art of baking these moist, flavorful cupcakes adorned with velvety vanilla frosting.
Native Vanilla
Ingredients
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1 cup plain / all purpose flour
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1 1/4 tsp baking powder
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1/8 tsp salt
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2 large eggs, at room temp
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3/4 cup caster / superfine sugar
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1/4 cup unsalted butter ,
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1/2 cup milk
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2 tsp vanilla extract
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1 1/2 tsp vegetable or canola oilPREPARATION:
Directions
PREPARATION:
Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
Place cupcake liners in a standard muffin tin.
CUPCAKE BATTER:
Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove).
Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove).
Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
Add sugar: With the beater still going, pour the sugar in over 30 seconds.
Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.
Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
BAKE:
Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
COOL & FROST:
Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.
Recipe Note
While cake flour is suitable for this recipe, using plain/all-purpose flour enhances the buttery richness, vanilla flavor, and crumb texture ever so slightly. Additionally, cakes made with plain/all-purpose flour tend to have a smoother surface compared to those made with cake flour, which can become tacky the following day.