Craving the perfect, melt-in-your-mouth vanilla cupcake?
Get ready to unlock a ridiculously easy recipe that transforms simple ingredients into bakery-worthy treats.
I'm sharing my secret to a flawless batter and irresistible frosting ideas – because life's too short for sad, unfrosted cupcakes!
Ingredients
Okay, let's gather what you'll need—I've broken it down, so it's super easy. First, grab 225g—that's 2 sticks—of unsalted butter. Make sure it's softened; otherwise, it's a real pain!
Now, for the wet stuff: four large eggs (room temp, please), half a cup of milk—any kind but fat-free—and 2 tsp of vanilla extract. Vanilla is my fave!
Dry ingredients next: 1 3/4 cups (265g) of plain flour—all-purpose is fine—plus 1/4 cup of cornflour. Don't skip the cornflour; it keeps things tender, like a baby's cheeks, haha!
Also, get 2 tsp of baking powder and 1 1/2 cups (330g) of caster sugar. Normal white sugar works too—we're not fancy here! Finally, grab 3/4 tsp of salt. Salt makes the sweet, sweeter!
Instructions
Let's dive right into the instructions, where the oven does most of the heavy lifting – promise! I always begin by preheating my oven to 180C/350F (standard) – or 160C/320F (fan). Make sure the rack's in the middle! Grab two 20cm/8" cake pans – butter them well. Don't forget to line the bases with baking paper; it's truly a baker's best friend.
Now, I whisk the wet ingredients together in one bowl. In another bowl, I quickly whisk the dry ingredients on speed 1 with my handheld beater. Why so slow? Less mess, my friend!
Add 1/3 of the softened butter and mix on speed 1 until mostly incorporated, then speed up to 5 for 10 seconds. Repeat with the remaining butter. I aim for a wet sand look. Then, I add half the wet mixture and beat until combined, followed by the remaining wet. Beat until it's mostly smooth – almost there! Divide the batter between those pans, smooth the tops, then bake for 25 minutes. A skewer should come out clean but still moist – not Sahara dry. Cool on a rack for 15 minutes, then remove from the pans.
Recipe Notes
Now I want to share some essential recipe notes that will really help you nail this beautiful cake as I understand the nitty-gritty details are what separates a good bake from a sensational one.
Regarding substitutes, if you don't have cake flour, don't sweat it! I use plain flour, plus cornflour – it works like a charm!
Cake pans are important. I prefer using 2 x 20cm/8" pans. If you use 3 pans or larger pans, the layers might get too thin, and we don't want that, do we?
Want to use a stand mixer? That's fine, but watch out—there might be some flour dust! Consider using a guard or adding the butter in tiny pieces, one at a time (yikes!). I'm sure you are excited.
Keep an eye on those measurements; they're important! Also, this cake stores well for 3 days—yay! You can alternatively use unsalted butter for a richer taste.
Frosting / Decorating
With those cake layers baked to perfection, I think we're ready to talk about the best part–frosting and decorating! I mean, who doesn't love a mountain of sweet cream?
First things first, you can totally skip leveling the cakes–but trust me, it makes 'em look pro! Use a bread knife to trim the tops.
Whip up your cream! Combine 2 1/2 cups of whipping cream, 2 tablespoons of sugar, and a teaspoon of vanilla. Beat until stiff peaks form. Easy peasy!
Now, the fun begins! Place a cake layer on your serving platter. Spread a thin layer of cream, then pile on those halved strawberries. Next, add 1/3 of the cream. Top with the other cake layer.
Frost the entire thing–top and sides–with the remaining cream. If you're feeling fancy, pipe swirls around the edge. Decorate with extra strawberries. Ta-da!
Short Recipe Version
Vanilla Cupcakes Recipe
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Servings: 12 cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (per serving, estimated):
Calories: 200
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 150mg
Carbohydrates: 25g
Sugar: 15g
Protein: 3g