Vanilla Cupcakes
Vanilla Cupcakes
5 from 49 votes
This classic vanilla cupcake recipe is going to become your new go-to baking recipe. This is a simple, easy, and quick recipe that even the kids will be able to help with.
Vanilla Cupcake

Indulge in the timeless delight of homemade vanilla cupcakes. With their origins tracing back to the 19th century, vanilla cupcakes have remained a beloved treat cherished by all ages.

Originating from the simple desire to create individual-sized cakes, these delicate desserts have evolved into a staple for birthdays, celebrations, or just a sweet afternoon pick-me-up.

Despite their elegant appearance, vanilla cupcakes are surprisingly simple to make, making them an ideal choice for beginners venturing into the realm of baking. This recipe promises a fluffy, moist crumb infused with the irresistible aroma of vanilla.

Expert Tip: Be careful not to overmix the batter once the wet and dry ingredients are combined, as this can result in dense and tough cupcakes. Mix until just combined for the perfect texture.

Ingredients

  • Self-Raising Flour: This flour provides the necessary lift and light texture to the cupcakes, ensuring they rise beautifully in the oven.
  • Caster Sugar: Caster sugar blends effortlessly into the batter, adding sweetness and contributing to the tender crumb of the cupcakes.
  • Butter (Softened): Softened butter incorporates smoothly into the mixture, lending richness and moisture to the cupcakes, resulting in a melt-in-your-mouth experience.
  • Eggs: Eggs act as a binding agent, helping to hold the ingredients together while also providing structure and richness to the cupcakes.
  • Milk: Milk adds moisture to the batter, ensuring the cupcakes remain moist and tender.
  • Vanilla Extract: Vanilla extract infuses the cupcakes with its signature aroma and flavor, enhancing their overall taste with its warm and comforting notes.
  • Baking Soda: Baking soda reacts with the other ingredients, causing the cupcakes to rise and achieve their fluffy texture.

Expert Tip: Make sure all ingredients are at room temperature before starting to ensure they blend together smoothly and evenly.

Serving Suggestions

  • Buttercream Frosting: Top your cupcakes with a swirl of creamy buttercream frosting for a classic and indulgent finish. You can customize the frosting with different flavors such as chocolate, strawberry, or lemon to suit your taste preferences.
  • Fresh Fruit: Garnish your cupcakes with fresh fruit such as berries, sliced strawberries, or kiwi for a refreshing and vibrant touch. The juicy sweetness of the fruit complements the vanilla flavor of the cupcakes beautifully.
  • Sprinkles: Add a pop of color and fun to your cupcakes with a sprinkle of colorful sprinkles or edible glitter. Sprinkles not only add visual appeal but also provide a delightful crunch with every bite.
  • Whipped Cream: Dollop a generous spoonful of whipped cream on top of your cupcakes for a light and airy topping. Whipped cream adds a fluffy texture and a hint of sweetness that pairs perfectly with the vanilla cupcakes.
  • Chocolate Ganache: Drizzle your cupcakes with decadent chocolate ganache for an irresistible chocolatey twist. The rich and glossy ganache contrasts beautifully with the light and fluffy cupcakes, creating a luxurious treat.

Expert Tip: To test if the cupcakes are done baking, insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs clinging to it, the cupcakes are ready to be removed from the oven. Avoid overbaking to prevent dryness.

Frequently Asked Questions

Can I use all-purpose flour instead of self-raising flour?

Yes, you can substitute all-purpose flour for self-raising flour in this recipe. Simply add 1 1/2 teaspoons of baking powder for every 1 cup of all-purpose flour to achieve a similar leavening effect.

Can I use margarine instead of butter?

While butter contributes to the rich flavor and moist texture of the cupcakes, you can use margarine as a substitute if desired. Just be aware that the flavor and texture may vary slightly.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cupcakes for up to 1 month. Thaw them at room temperature before serving and decorate as desired.

How should I store leftover cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you prefer to store them longer, you can refrigerate them for up to 5 days. Bring them to room temperature before serving for the best taste and texture.

Can I double the recipe to make more cupcakes?

Yes, you can easily double or triple the ingredients to make a larger batch of cupcakes. Simply adjust the quantities accordingly and follow the same instructions for mixing and baking.

Can I omit the eggs for a vegan version?

Yes, you can make a vegan version of these cupcakes by using egg substitutes such as mashed banana, applesauce, or commercial egg replacers. Adjust the recipe accordingly and follow the same instructions for best results.

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Vanilla Cupcake

Vanilla Cupcake

by Nabeela Kauser
This classic vanilla cupcake recipe is going to become your new go-to baking recipe. A simple, easy, and quick recipe that even the kids will be able to help with.
5 from 49 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baking
Cuisine American, British, Western
Servings 12 Cupcakes
Calories 166 kcal

Ingredients

  • 125 g Self Raising Flour
  • 125 g Sugar Caster
  • 125 g Butter Softened
  • 2 Eggs
  • 2 tbsp Milk
  • 2 tsp Vanilla Extract
  • 1 tsp Baking Soda

Instructions

  • Preheat the oven to 180ยฐC (350ยฐF) Gas mark 4
  • In a large bowl sift the self raising flour and sugar
  • Ensure that the butter is soft and cut into small cubes before adding into the mixture then whisk until a crumb-like texture is formed
  • Crack the eggs in a separate bowl then add the bowl one a time, whisking as you add until a smooth consistency is formed
  • Add the milk, vanilla extract and baking soda then whisk until just combined
  • Using a tablespoon or an ice-cream scoop add the mixture into the cupcake cakes โ€“ this will make 12 cupcakes
  • Bake in the centre of the oven for 10-12 minutes until golden brown
  • Allow to cool then decorate and enjoy!

Video

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 166kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 6gTrans Fat: 0.3gCholesterol: 50mgSodium: 261mgPotassium: 28mgFibre: 0.3gSugar: 11gVitamin A: 304IUVitamin D: 0.2ยตgCalcium: 11mgIron: 0.2mg
Keyword Cakes, Cupcakes, Food, Recipe, Vanilla
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Latest comments (13)

Nabeela Kauser

5 stars
Hey, the paper liner peeling off is most likely caused by moisture that has accumulated in or around the cake. When your cupcakes are baked, allow them to cool in the tin for a few minutes before carefully removing them to cool down on a wire rack. The steam from the cakes can collect in the paper cases if they are left in the tin for too long. Hope this helps ๐Ÿ™‚

Nabeela Kauser

5 stars
Thanks for checking out my recipe. Don’t forget to check out my other recipes ๐Ÿ™‚

Nabeela Kauser

Hi Josephine
This recipe requires baking soda which is also known as bicarbonate of soda.
Thanks

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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