BAKING WITH CONFIDENCE
Module 7: RECIPE : Cupcakes

Vanilla Cupcake

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Vanilla Cupcakes

They may look simple, but they teach many important baking basics: soft butter, proper mixing, careful measuring, and gentle baking.

A good vanilla cupcake should be soft, light, and fragrant, with a tender crumb and a sweet vanilla flavor that pairs well with almost any frosting.

Ingredients

  • 75 g unsalted butter, softened, about 1/3 cup

  • 150 g sugar, about 3/4 cup

  • 2 eggs

  • 50 g oil, about 3 tbsp plus 1 tsp

  • 115 ml milk, about 1/2 cup

  • 180 g all-purpose flour, about 1 1/2 cups

  • 1 tsp baking powder

  • 1/2 tsp salt

Before You Start

  • Butter should be soft, not melted

  • Eggs and milk at room temperature

  • Do not over-mix after adding flour

Method

Preheat oven to 175°C (350°F) and line a cupcake tray with liners.

  1. Cream the butter and sugar until light and smooth.

  2. Add the eggs one at a time, mixing gently after each addition.

  3. In a separate bowl, whisk together the flour, baking powder, and salt.

  4. Alternate adding the dry ingredients and milk to the batter.

  5. Add the oil and mix until combined.

  6. Mix only until the batter comes together. Do not overmix.

  7. Portion the batter evenly into the cupcake liners.

  8. Bake for 18–20 minutes, or until lightly golden.

  9. Cool completely before frosting.

What to Look For

  • batter smooth and slightly thick

  • even rise

  • soft, light texture

  • light golden top

Common Mistakes

  • overmixing → dense cupcakes

  • cold ingredients → uneven texture

  • overfilling → cupcakes overflow

Tip

Use a scoop to portion batter evenly so all cupcakes bake at the same rate.

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