The Fluffiest Vanilla Cupcakes Ever – Bakery-Style Moist Cupcakes
If you're searching for the best moist vanilla cupcake recipe from scratch, your hunt ends here! These homemade cupcakes are light, fluffy, buttery, and bursting with vanilla flavor – just like your favorite bakery-style cupcakes. Perfect for birthday parties, tea-time treats, or anytime you're craving soft cupcakes with tender crumb....
Ingredients
whole eggs2
granulated sugar120g
all-purpose flour120g
baking powder4g
salt1/4tsp
unsalted butter80g
whole milk60mL
vanilla essence2tsp
Nutrition (per serving)
Calories
178.6kcal (8.93%)
Protein
2.5g (4.92%)
Carbs
26.0g (9.44%)
Sugars
17.1g (34.28%)
Healthy Fat
2.2g
Unhealthy Fat
4.7g
% Daily Value based on a 2000 calorie diet
How to make The Fluffiest Vanilla Cupcakes Ever – Bakery-Style Moist Cupcakes
Whip the Eggs and Sugar
- Step 1
In a mixing bowl, add eggs and sugar.
- Step 2
Beat on high speed for 5 minutes until pale, thick, and fluffy.
Sift Dry Ingredients
- Step 1
Over the egg-sugar mixture, sift together flour, baking powder, and salt.
- Step 2
Whip at low speed for 10 seconds just until combined.
Scrape the Bowl
- Step 1
Use a spatula to scrape down the sides gently. Do not deflate the batter.
Melt Butter & Milk
- Step 1
In a microwave-safe bowl, combine butter and milk.
- Step 2
Microwave until melted, then stir to combine.
Temper the Mixture
- Step 1
Add a spoonful of cake batter to the warm butter-milk mix. Stir well.
- Step 2
Pour this back into the main cake batter bowl.
Add Vanilla & Final Mix
- Step 1
Add vanilla essence.
- Step 2
Beat on low speed for 5 seconds, then gently fold with a spatula.
Scoop and Bake
- Step 1
Using an ice cream scoop, fill cupcake liners placed in a muffin tray.
- Step 2
Tap the tray twice to release any air bubbles.
- Step 3
Bake in a preheated oven at 350°F (175°C) for 22 minutes or until a toothpick inserted comes out clean.
Nutrition (per serving)
Nutrition (per serving)
Calories
178.6kcal (8.93%)
Protein
2.5g (4.92%)
Carbs
26.0g (9.44%)
Sugars
17.1g (34.28%)
Healthy Fat
2.2g
Unhealthy Fat
4.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure eggs and milk are at room temperature for better emulsification.
Stop mixing once everything is incorporated to keep cupcakes light and airy.
Tapping the tray removes large air bubbles for an even crumb.
Use an oven thermometer for accuracy; too hot and your cupcakes dome too much.
Always let cupcakes cool completely before adding any frosting.
FAQS
Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt in the recipe to balance the flavors.
Can I double this recipe?
Yes, you can double the ingredients to make more cupcakes. Ensure even mixing for consistent results.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I use almond milk instead of whole milk?
Yes, almond milk can be used as a substitute, but it may slightly alter the flavor and texture.
Why are my cupcakes dense?
Overmixing the batter or using cold ingredients can lead to dense cupcakes. Ensure proper mixing and room-temperature ingredients.
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Rajani
(@thegourmetschoice)
Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious food. Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...
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