Fluffy, moist eggless vanilla cupcakes. Super easy to make with just a few basic ingredients. Everyone needs a classic recipe for vanilla cupcakes, this is the recipe for any occasion that you have been looking for! The perfect addition to any celebration or I-want-a-cupcake day 😆.
These cupcakes aren't just for kids, but grown ups will love them too. They are absolutely divine, and can be topped with an american buttercream frosting for a classic combination, or you can pair with any other flavored frosting.
These vanilla cupcakes are a must try. Just follow this simple recipe and you will have a perfect batch of cupcakes everytime. This is my tried and tested no-fail recipe.
I would love to hear from you if you try the recipe out. I am here to answer all your queries and questions.
Lets get started!
Yield: 10-12 pcs
Prep Time: 10 minutes
Cook Time: 20-22 minutes
Dry Ingredients
Prep Time: 10 minutes
Cook Time: 20-22 minutes
- 1 and 1/2 cups of all purpose flour / Maida
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup granulated sugar (you can add a little more for more sweeter preference)
- Pinch of salt
Wet Ingredients
- 1/4 cup butter at room temperature
- 1/4 cup oil (any flavor less)
- 3/4 cup milk ( any ) + 1 tbsp vinegar
- 2 tsp vanilla essence
Notes
- You can use more sugar for sweeter preference.
- Do not overmix the batter. Use cut and fold method.
- Make sure the oven is preheated before you mix the dry and wet ingredients.
- If you do not have vinegar, use buttermilk.
- Make sure all the ingredients are at room temperature.
- To make it vegan, substitute milk or buttermilk with any vegan option, and equal quantity of oil instead of the butter.
Procedure
1. Preheat the oven at 350 F / 180 C.
2. In a cup take room temperature milk and add 1 tbsp of vinegar to it. Mix well and keep aside.
Milk will curdle after adding vinegar. ( This is what we want ).
3. Sieve together all purpose flour, baking powder, baking soda and salt.
4. Give it a mix.
5. In another bowl, mix together, butter, oil and sugar.
6. Mix it well till creamy.
7. Add vanilla essence and milk-vinegar mixture.
8. Mix well.
9. Gradually add the prepared dry ingredients into the wet ingredients. Use cut and fold method to mix.
Do not over mix.. otherwise the texture would be dense!!
10. Pour in prelined cupcake pan, filling in 1/2 to 3/4 in each. Bake at preheated 350 F /180 C for 20-25 minutes or till toothpick comes out clear.
Mine were done in 20 minutes.
11. After baked, cool them completely before frosting.
7 Comments:
What cupsize u use 200 gm or 250 gm in ur receipe.
Thank a lot
1 cup is 250ml
I’m strictly vegetarian and would love to try vanilla cupcakes recipe, do you melt the butter and then measure 1/4 cup butter if not how much is 1/4 cup butter in grams ? Pls reply thank you
Hello!! I have used room temperature softened butter not melted...1/4 cup room temperature butter is about 57gm
I have tried this recipe today and it came out soooo good. So fluffy and tasty. Thank you
Thank you for trying it out!!! So happy you loved it 🥰
I used to eat cupcakes when I was a child. But the day I tried the pancakes, they are my favorite dessert. My favorite one is the apple pancake. They also add some nutritional value to it by adding some fruits and nuts. When my mother make pancakes for me she used to add many fruits and vegetables to make it more healthy. The last time I went to Martabak Manis Singapore , I had very delicious and unique pancakes ever. I will definitely try the recipe shared by you. Thank you for sharing such a tasty recipe.
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