These vanilla cupcakes are soft, fluffy, and stay unbelievably moist for days thanks to a clever Japanese baking technique. I love how they have that professional bakery-style crumb yet use everyday ingredients I already keep in my pantry.
Why You’ll Love This Recipe
I like this recipe because it gives me cupcakes that don’t just taste amazing on the first day but are still just as good on day four. The whipped eggs make the crumb plush and velvety, the hot milk method gives extra rise, and the touch of oil keeps them tender. Unlike other recipes that dry out quickly, these are reliable, elegant, and less sweet than typical cupcakes, which means I can enjoy them with or without frosting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup plain/all-purpose flour (cake flour also works)
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1¼ teaspoons baking powder
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⅛ teaspoon salt
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2 large eggs, room temperature
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¾ cup caster/superfine sugar (granulated sugar works too)
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¼ cup unsalted butter, cubed
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½ cup full-fat milk
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2 teaspoons vanilla extract
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1½ teaspoons vegetable or canola oil
Directions
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Preheat oven to 350°F (180°C) or 320°F (160°C fan). Line a standard muffin tin with cupcake liners.
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Whisk together flour, baking powder, and salt in a bowl.
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Heat the butter and milk until the butter melts, then keep warm.
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In a separate bowl, beat eggs for 30 seconds with a handheld beater. Gradually add sugar and continue beating for about 6 minutes until the mixture triples in volume and turns pale.
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Gently fold in the flour mixture in three additions, mixing only until just combined.
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Stir a little of the egg batter into the hot milk mixture to temper, then slowly pour it back into the main batter with vanilla and oil. Mix on low speed until smooth.
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Divide batter evenly between cupcake liners, filling ⅔ full.
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Bake for about 22 minutes, or until golden and a toothpick comes out clean.
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Let cupcakes cool in the pan for 2 minutes, then transfer to a wire rack. Cool completely before frosting or serving.
Servings and timing
This recipe makes 12 cupcakes.
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Prep time: 20 minutes
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Cook time: 22 minutes
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Cooling time: 30 minutes
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Total time: about 1 hour 15 minutes
Variations
I sometimes swap the vanilla extract for almond extract for a different twist. These cupcakes also work beautifully with a chocolate ganache topping, a swirl of buttercream, or even a simple dusting of powdered sugar. For birthdays, I like to add sprinkles to the batter for a funfetti-style version.
Storage/Reheating
I store unfrosted cupcakes in an airtight container at room temperature, and they stay moist for 4 days. In hot weather, I refrigerate them but let them come back to room temperature before serving. For longer storage, I freeze them in airtight containers or bags for up to 3 months, then thaw overnight in the fridge.
FAQs
Why do these cupcakes stay moist longer than others?
The technique of whipping eggs and sugar until airy and combining with hot milk helps create structure and retain moisture.
Can I use cake flour instead of all-purpose flour?
Yes, I can, though I find all-purpose flour gives a slightly better flavor and texture for these cupcakes.
How do I know when the cupcakes are done baking?
I check with a toothpick—if it comes out clean and the tops are lightly golden, they’re ready.
Can I double the recipe?
Yes, I’ve doubled it before, but I make sure to whip the eggs properly and divide the batter evenly so the texture stays consistent.
What’s the best frosting for these cupcakes?
I like using vanilla buttercream or Swiss meringue buttercream for a classic look, but I’ve also enjoyed them with whipped cream and fresh berries.
Conclusion
These vanilla cupcakes are my go-to whenever I need a reliable, elegant, and moist cupcake recipe. I love how the crumb is soft and velvety, how they hold up beautifully for days, and how flexible they are with different frostings and fillings. Once I tried them, I knew I didn’t need another vanilla cupcake recipe in my collection.
