These Perfect Vanilla Cupcakes are light, fluffy, and full of rich vanilla flavor. They’re perfect for any occasion, whether it’s a birthday party, a celebration, or just a sweet treat. With a soft crumb and a sweet vanilla aroma, these cupcakes are sure to become a favorite.
Ingredients
- 4 eggs
- 200 grams sugar
- 250 ml milk
- 65 ml oil
- 2 teaspoons baking powder
- ½ teaspoon salt
- 300 grams cake flour
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the cups.
- Mix Wet Ingredients:
- In a large mixing bowl, beat the eggs until they are light and frothy. Gradually add the sugar and continue beating until the mixture is thick and pale.
- Add the milk and oil to the egg mixture, and mix until well combined.
- Combine Dry Ingredients:
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fill and Bake:
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Frost:
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Frost with your favorite vanilla buttercream or any desired frosting once cooled.
Helpful Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter and even baking.
- Do Not Overmix: Mix the batter just until the ingredients are combined to avoid dense cupcakes.
- Baking Time: Keep a close eye on the cupcakes in the last few minutes of baking to avoid overcooking.
Serving Suggestions
- Frosting: Top with vanilla buttercream, cream cheese frosting, or chocolate ganache.
- Decorations: Sprinkle with colorful sprinkles, edible glitter, or fresh fruit.
- Pairing: Serve with a glass of cold milk or a cup of hot tea or coffee.
FAQs
- Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives a lighter texture. If using all-purpose flour, use 275 grams and sift it thoroughly. - How can I make these cupcakes dairy-free?
Use a plant-based milk (like almond or soy milk) and replace the oil with a dairy-free option like coconut oil. - Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them on the day of serving.
Serving Size
- Makes 12-16 cupcakes, depending on the size of the liners.
Time
- Preparation Time: 15 minutes
- Baking Time: 18-22 minutes
- Total Time: 33-37 minutes
These Perfect Vanilla Cupcakes are simple yet delicious, with a classic vanilla flavor that everyone will love. Enjoy them plain or get creative with toppings and decorations!
Recipe Card
Perfect Vanilla Cupcakes
These Perfect Vanilla Cupcakes are light, fluffy, and full of rich vanilla flavor. They’re perfect for any occasion, whether it’s a birthday party, a celebration, or just a sweet treat. With a soft crumb and a sweet vanilla aroma, these cupcakes are sure to become a favorite.
Ingredients
- – **4 eggs**
- – **200 grams sugar**
- – **250 ml milk**
- – **65 ml oil**
- – **2 teaspoons baking powder**
- – **½ teaspoon salt**
- – **300 grams cake flour**
Instructions
Preheat and Prepare:
- – Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the cups.
Mix Wet Ingredients:
- – In a large mixing bowl, beat the eggs until they are light and frothy. Gradually add the sugar and continue beating until the mixture is thick and pale.
- – Add the milk and oil to the egg mixture, and mix until well combined.
Combine Dry Ingredients:
- – In a separate bowl, sift together the cake flour, baking powder, and salt.
Combine Wet and Dry Ingredients:
- – Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense cupcakes.
Fill and Bake:
- – Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- – Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool and Frost:
- – Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Frost with your favorite vanilla buttercream or any desired frosting once cooled.
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