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Vanilla Cupcakes – stays moist 4 days!! Recipe

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4.3 from 13 reviews

Deliciously moist vanilla cupcakes that stay fresh and soft for up to 4 days. Perfectly balanced with a tender crumb, these cupcakes combine all-purpose flour, rich butter, and vanilla essence to create a classic treat ideal for any occasion. Follow the detailed steps to achieve light, fluffy cupcakes with a golden crust, ready to be topped with your favorite frosting or enjoyed plain.

Ingredients

Dry Ingredients

  • 1 cup plain / all purpose flour (cake flour OK too)
  • 1 1/4 tsp baking powder (NOT baking soda)
  • 1/8 tsp salt

Wet Ingredients

  • 2 large eggs (50 – 55g / 2 oz each), at room temperature
  • 3/4 cup caster / superfine sugar (granulated/regular sugar ok too)
  • 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
  • 1/2 cup milk, full fat
  • 2 tsp vanilla extract (the best quality you can afford)
  • 1 1/2 tsp vegetable or canola oil

Instructions

  1. Preparation: Preheat your oven to 180°C/350°F (160°C fan) for about 20 minutes, ensuring the shelf is placed in the middle. Line a standard muffin tin with cupcake liners to prepare for baking.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt thoroughly. Set this bowl aside for later use.
  3. Heat Milk and Butter: In a heatproof jug, combine the butter cubes and milk. Microwave on high for 2 minutes until the butter melts fully, avoiding boiling. Cover and keep warm while you proceed.
  4. Beat Eggs: In another bowl, preferably a heavy glass one, beat the eggs using a handheld mixer on speed 6 for 30 seconds to aerate them slightly.
  5. Add Sugar Gradually: With the mixer still running, gradually pour in the sugar over 30 seconds.
  6. Whip Eggs Until Tripled in Volume: Increase the mixer speed to 8 and continue beating the mixture for 6 minutes until it triples in volume and turns a pale, almost white color.
  7. Add Flour in Portions: Gently scatter one-third of the flour mixture over the eggs and mix on speed 1 for 5 seconds. Stop, add half of the remaining flour, and mix again on speed 1 for 5 seconds. Add the remaining flour and mix for 5 to 10 seconds or until just combined; stop mixing as soon as the flour disappears.
  8. Temper the Milk Mixture: Pour the hot milk, vanilla extract, and oil into the now empty flour bowl. Add about 3/4 cup of the egg batter to this mixture and whisk vigorously until smooth and foamy.
  9. Combine Milk Mixture and Egg Batter: With the mixer on speed 1, slowly pour the milk mixture into the egg batter over 15 seconds, then turn the mixer off.
  10. Final Mix: Scrape down the sides and base of the bowl. Mix on speed 1 for an additional 10 seconds to achieve a smooth and pourable batter.
  11. Fill and Bake: Using a standard ice cream scoop or spoon, fill each cupcake liner about two-thirds full without overfilling to prevent sunken tops. Bake in the preheated oven for 22 minutes or until golden and a toothpick inserted in the center comes out clean.
  12. Cool and Serve: Remove cupcakes from the oven and cool for 2 minutes in the tin before loosening with a fork and transferring to a wire rack. Allow to cool completely before icing, frosting, or serving with fresh berries or jam.

Notes

  • Note 1: You may substitute all-purpose flour with cake flour for a lighter texture.
  • Note 2: Use baking powder only, not baking soda, to ensure proper rise.
  • Note 3: Eggs should be at room temperature for better aeration and volume.
  • Note 4: Superfine sugar dissolves more easily but granulated sugar works fine.
  • Note 5: Full-fat milk adds richness; avoid low-fat or skim milk.
  • Note 6: Vanilla extract quality greatly impacts flavor; choose a pure vanilla extract if possible.
  • Note 7: Vegetable or canola oil contributes to moistness without overpowering flavors.
  • Note 8: Preheating the oven properly ensures even baking.
  • Note 9: Standard muffin tins and cupcake liners help maintain shape.
  • Note 10: Keep the milk and butter mixture warm to prevent shocking the eggs when tempering.
  • Note 11: Cool cupcakes completely before frosting to avoid melting your icing. Options for frosting include buttercream, cream cheese frosting, or simply dust with powdered sugar. Fresh berries or jam also complement perfectly.

Find it online: https://lauracooks.com/vanilla-cupcakes-stays-moist-4-days-recipe/