Description
These Vanilla Cupcakes are soft, fluffy, and stay moist for up to 4 days thanks to a Japanese-style baking method that includes whipped eggs and hot milk. They deliver a bakery-style crumb using everyday ingredients—perfect for any occasion.
Ingredients
- 1 cup all-purpose flour (or cake flour)
- 1¼ tsp baking powder
- ⅛ tsp salt
- 2 large eggs, room temperature
- ¾ cup caster/superfine sugar (or granulated sugar)
- ¼ cup unsalted butter, cubed
- ½ cup full-fat milk
- 2 tsp vanilla extract
- 1½ tsp vegetable or canola oil
Instructions
- Preheat oven to 350°F (180°C) or 320°F (160°C fan). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a small saucepan, heat butter and milk until butter is melted. Keep warm.
- In a separate bowl, beat eggs for 30 seconds. Gradually add sugar and beat for 6 minutes until tripled in volume and pale.
- Fold in the flour mixture in three additions until just combined.
- Stir a small amount of egg batter into the hot milk mixture to temper, then slowly add it to the main batter along with vanilla and oil. Mix gently until smooth.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 2 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Use all-purpose flour for slightly more flavor; cake flour makes them lighter.
- Add sprinkles for a funfetti version.
- Frost with buttercream, ganache, or a dusting of powdered sugar.
- Store at room temp in airtight container; stays moist up to 4 days.
- Freeze unfrosted cupcakes for up to 3 months and thaw before use.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 170
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
