This easy Vanilla Cupcakes recipe is really the best ever. They are super easy to make without any mixer and the texture is light, moist, fluffy and melts in the mouth.
If you love baking from scratch then you try these delicious and fluffy vanilla cupcake recipe. To make this you don't need any blender or mixer, you just need a bowl and a whisk. This turn out amazing every time and these are perfect for many occasions from birthdays to weekend parties!
Here I have frosted the cupcakes with classic vanilla buttercream frosting, but these cupcakes are so good you don't need any frosting. But my kids love the frosted cupcakes. I have the best EGGLESS CHOCOLATE CUPCAKES recipe which is also very moist and perfect for any parties!
Looking for more easy and delicious cakes and bakes recipes? Here are NO BAKE MINI CHEESECAKE, CHOCOLATE BISCUIT CAKE, 3 INGREDIENT NUTELLA BROWNIES and TUTTI FRUTTI CAKE you can try.
A SHORT VIDEO RECIPE:
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INGREDIENTS TO MAKE VANILLA CUPCAKES :
VANILLA CUPCAKES RECIPE WITH STEPWISE INSTRUCTIONS:
INGREDIENTS:
1 CUP MESAURES - 250 ML
- All-purpose flour/plain flour - 1 ½ cup
- Unsalted butter - ½ cup (melted)
- Sugar - ¾ cup
- Milk - ¾ cup
- Eggs - 2
- Baking powder - 1 ½ Tsp
- Salt - ½ Tsp
- Vanilla extract - 2 Tsp
PREPARATION:
Preheat the oven to 180°C/350°F.Line muffin tin with cupcake cases and keep aside.
In a mixing bowl, add melted butter, sugar and cream them using a whisk until they turn creamy and smooth.
Add one egg at a time and using a whisk mix well, until it is completely combined. Then add vanilla extract and mix well. Scrap the sides and bottom using a spatula.
Now sift plain flour, baking powder and add salt. Slowly mix them well. Add the milk slowly and start mixing with the help of a whisk until it lump-free. Don't over mix.
Pour the batter into a lined muffin tin, filling ⅔ full. Bake in the centre of the oven at 180°C/350°F for 20 - 22 minutes, or until a toothpick inserted in the centre comes clean.
Cool the cupcakes in the tin for 5 minutes then remove to a wire rack to cool completely.
Once the cupcakes are completely cool down you can decorate them as you wish.
NOTES:
- Always use room temperature eggs, milk and butter to get the best cupcakes.
- Don't overfill the cupcake liners. Fill up to ⅔ full.
- Measure dry and wet ingredients correctly.
Perfect Vanilla Cupcakes Recipe
Equipment
- Whisk
- Mixing bowl
- Spatula
- Muffin tin
- Cupcake liners
Ingredients
- All-purpose flour/plain flour - 1 ½ cup
- Unsalted butter - ½ cup melted
- Sugar - ¾ cup
- Milk - ¾ cup
- Eggs - 2
- Baking powder - 1 ½ Tsp
- Salt - ½ Tsp
- Vanilla extract - 2 Tsp
Instructions
- Preheat the oven to 180°C/350°F.Line muffin tin with cupcake cases and keep aside.
- In a mixing bowl, add melted butter, sugar and cream them using a whisk until they turn creamy and smooth.
- Add one egg at a time and using a whisk mix well, until it is completely combined. Then add vanilla extract and mix well. Scrap the sides and bottom using a spatula.
- Now sift plain flour, baking powder and add salt. Slowly mix them well. Add the milk slowly and start mixing with the help of a whisk until it lump-free. Don't over mix.
- Pour the batter into a lined muffin tin, filling ⅔ full. Bake in the centre of the oven at 180°C/350°F for 20 - 22 minutes, or until a toothpick inserted in the centre comes clean.
- Cool the cupcakes in the tin for 5 minutes then remove to a wire rack to cool completely.
- Once the cupcakes are completely cool down you can decorate them as you wish.
Video
Notes
- Always use room temperature eggs, milk and butter to get the best cupcakes.
- Don't overfill the cupcake liners. Fill up to ⅔ full.
- Measure dry and wet ingredients correctly.
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