Vanilla Cupcakes
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.
Adjust Servings
Instructions
- 1
Preheat oven to 175C and line a muffin tray.
- 2
Cream butter and sugar until light and fluffy.
- 3
Add eggs one at a time, then mix in vanilla.
- 4
Add flour and baking powder, alternating with milk.
- 5
Fill cups 70% full, bake 18-20 minutes, and cool.
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