Vanilla Cupcakes

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Butter and sugar are creamed until pale and fluffy, then eggs, vanilla extract, cake flour, and milk are incorporated to produce the most versatile cupcake in home baking.

The creaming step is where the texture is decided: enough air beaten into the butter creates a light, tender crumb, while under-creaming yields a dense, flat result. Each egg is added individually to maintain a stable emulsion, and the low protein content of cake flour keeps the finished cupcake soft rather than chewy. Filling each liner to seventy percent capacity allows a domed rise without overflow, and the oven door should remain closed for the first fifteen minutes to prevent collapse. Once cooled, these cupcakes accept virtually any frosting - buttercream, cream cheese, ganache - without the base flavor competing. The vanilla is warm and present but never dominant, which is exactly what makes this recipe a dependable foundation for countless variations.

Ingredients

servings

IngredientAmountUnit

unsalted butter100 gg

sugar120 gg

eggs2 eaea

cake flour160 gg

milk90 mlml

baking powder1 tsptsp

vanilla extract1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Preheat the oven to 175C and line a muffin tray with cupcake liners.

Have the 100 g unsalted butter soft enough to press easily so it can trap air when beaten with the sugar.
2

Season

Add the 120 g sugar to the butter and beat on medium speed for 3-4 minutes.

Stop when the mixture looks paler, slightly increased in volume, and fluffy rather than greasy or compact.
3

Prep

Add the 2 eggs one at a time, beating until each disappears before adding the next.

If the batter starts to look curdled, mix in a spoonful of the cake flour, then add 1 tsp vanilla extract.
4

Prep

Add the 160 g cake flour and 1 tsp baking powder together.

Fold with a spatula while adding the 90 ml milk in portions, mixing only until no dry streaks remain to avoid a tough crumb.
5

Heat

Fill each liner only to about 70 percent so the cupcakes can rise without overflowing.

Smooth the tops lightly, place the tray in the oven at once, and bake for 18-20 minutes without opening the door early.
6

Step

Keep the oven door closed for the first 15 minutes to prevent sinking.

When a skewer comes out without wet batter, cool the cupcakes in the tray for 5 minutes, then transfer them to a rack to cool completely.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thorough creaming of butter and sugar traps enough air to give Vanilla Cupcakes a fine, even crumb.
Finish cue: Have the 100 g unsalted butter soft enough to press easily so it can trap air when beaten with the sugar.
Avoid this: Do not overmix to keep cupcakes tender.
Storage and reheating: When a skewer comes out without wet batter, cool the cupcakes in the tray for 5 minutes, then transfer them to a rack to cool completely.