Description
These classic vanilla cupcakes are soft, fluffy, and topped with a creamy buttercream frosting. Perfect for any celebration or as a sweet treat, they’re easy to make from scratch and taste better than any boxed mix.
Ingredients
- 1 1/4 cups (185g) plain/all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 3/4 cup (150g) white sugar
- 1/2 cup (125ml) vegetable oil
- 1 tbsp vanilla extract
- 1/2 cup (125ml) milk, at room temperature
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Line a 12-hole muffin tin with cupcake liners.
- Sift flour, baking powder, and salt into a bowl. Mix and set aside.
- In a separate large bowl, whisk eggs for 30 seconds. Add sugar and beat for 1 minute until slightly thickened and paler.
- Add oil and vanilla, and beat until just combined.
- Add half the flour mixture and beat on low until just combined. Add milk and beat again, then add remaining flour and beat until smooth.
- Divide batter evenly between cupcake liners (approx. 3/4 full).
- Bake for 20 minutes or until a skewer inserted comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Ensure eggs and milk are at room temperature for best texture.
- Do not overmix the batter to keep the cupcakes fluffy.
- Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for longer storage.
- Pair with your favorite frosting – buttercream or cream cheese work well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 cupcake
- Calories: 196
- Sugar: 15g
- Sodium: 76mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 27mg
