These Perfect Vanilla Cupcakes are light, fluffy, and bursting with classic vanilla flavor. With a soft crumb and a hint of sweetness, they’re the ideal canvas for your favorite frosting or delicious enough to enjoy plain. Whether you’re baking for a birthday, holiday, or just because, this recipe is sure to become your go-to for perfect cupcakes every time!
Why You’ll Love This Recipe:
- Light & Fluffy: The combination of whipped eggs and warm milk creates an airy texture.
- Simple Ingredients: Made with pantry staples, this recipe is easy to whip up anytime.
- Versatile: Top with buttercream, cream cheese frosting, or a dusting of powdered sugar for endless variations.
Ingredients:
- 4 large eggs , at room temperature 🥚
- 200 grams sugar 🫚
- 250 ml milk , warmed (but not boiled) 🥛
- 65 ml oil (vegetable, canola, or melted coconut oil) 🫒
- 2 teaspoons baking powder
- ½ teaspoon salt
- 300 grams cake flour (or all-purpose flour for a slightly denser cupcake ) 🥣
Instructions:
Step 1: Preheat the Oven 🔥
- Preheat your oven to 180°C (350°F) .
- Line a muffin tin with cupcake liners or lightly grease it to prevent sticking.
Step 2: Whisk Eggs and Sugar 🥄
- In a large mixing bowl, combine the eggs and sugar .
- Using a hand mixer or whisk, beat the mixture until it becomes pale in color and slightly frothy. This step helps incorporate air into the batter, making the cupcakes light and fluffy.
Step 3: Warm the Milk and Oil 🍳
- In a small saucepan, gently heat the milk and oil over low heat until warm to the touch (do not boil, as high heat can cook the eggs later ). Stir occasionally to combine.
- Remove from heat and let it cool slightly while you prepare the dry ingredients.
Step 4: Combine Dry Ingredients 🥣
- In a separate bowl, sift together the cake flour , baking powder , and salt . Sifting ensures there are no lumps and aerates the flour for a lighter texture.
Step 5: Mix Wet and Dry Ingredients 🥄
- Gradually add the dry ingredients to the egg-sugar mixture, stirring gently to combine.
- Slowly pour in the warm milk-oil mixture , stirring until the batter is smooth and free of lumps. Be careful not to overmix—just stir until everything is incorporated.
Step 6: Fill and Bake 🧁
- Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full to allow room for rising.
- Bake in the preheated oven for 18–20 minutes , or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7: Cool and Decorate ❄️
- Allow the cupcakes to cool in the tin for 5 minutes , then transfer them to a wire rack to cool completely.
- Once cooled, frost with your favorite frosting or garnish with sprinkles, fresh fruit, or a dusting of powdered sugar.
Tips for Success:
- Room Temperature Ingredients: Use eggs and milk at room temperature for a smoother batter and better rise.
- Don’t Overfill: Filling the liners too much can cause the cupcakes to overflow during baking.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Frosted cupcakes should be refrigerated.
- Freeze Option: Freeze unfrosted cupcakes in a freezer-safe container for up to 2 months . Thaw at room temperature before frosting.
Nutritional Information (per cupcake, makes 12):
- Calories: ~180
- Protein: ~3g
- Carbohydrates: ~25g
- Fat: ~7g
Enjoy these Perfect Vanilla Cupcakes as a delightful treat that’s simple yet irresistible. Their light, airy texture and classic vanilla flavor make them a versatile dessert for any occasion. Whether frosted or plain, these cupcakes are sure to bring smiles to everyone who tries them.
