✨ Perfect Vanilla Cupcakes 🧁
(Light, fluffy, and moist—just like a bakery’s!)
📝 Ingredients (Makes 12-14 cupcakes):
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4 large eggs, room temperature
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200g (1 cup) granulated sugar
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250ml (1 cup) whole milk, room temperature
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120ml (½ cup) vegetable oil or melted unsalted butter
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2 tsp vanilla extract
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250g (2 cups) all-purpose flour, sifted
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2 tsp baking powder
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½ tsp salt
(Optional: Vanilla buttercream frosting for topping!)
🍰 Step-by-Step Instructions
1️⃣ Preheat & Prep
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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2️⃣ Mix Wet Ingredients
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In a bowl, whisk eggs + sugar until pale and slightly fluffy (~2 mins).
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Add milk, oil (or butter), and vanilla. Mix until smooth.
3️⃣ Add Dry Ingredients
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Sift in flour, baking powder, and salt. Gently fold until just combined (don’t overmix!).
4️⃣ Bake
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Fill liners ¾ full (use an ice cream scoop for even portions).
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Bake 18-20 mins until a toothpick comes out clean.
5️⃣ Cool & Frost
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Let cool 10 mins in the pan, then transfer to a wire rack.
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Once fully cool, frost with vanilla buttercream (recipe below ⬇️).
🌟 Pro Tips for PERFECT Cupcakes
✅ Room temp ingredients = smoother batter, better rise.
✅ Don’t overmix—stir until no flour streaks remain to avoid dense cupcakes.
✅ Underbake slightly for ultra-moist centers (toothpick with tiny crumbs = ideal).
🍦 Vanilla Buttercream Frosting
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1 cup (230g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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2 tsp vanilla extract
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2 tbsp heavy cream/milk
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Pinch of salt
Method: Beat butter until creamy, then gradually add sugar, vanilla, cream, and salt. Whip until fluffy!
💡 Why This Recipe Works
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Oil keeps cupcakes moist longer than butter alone.
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Eggs + baking powder create a light, airy texture.
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Vanilla extract enhances sweetness without artificial flavor.
Serving Idea: Top with sprinkles, fresh berries, or a drizzle of caramel! 🎉
Need a diet-friendly version? Ask for gluten-free or sugar-free swaps! 😊