If you have been searching for a delicious, reliable vanilla cake recipe that delivers soft, tender cupcakes every single time, then you are in for a real treat. This Vanilla Cupcakes – stays moist 4 days! Recipe is a game changer, combining simple ingredients with a foolproof technique to produce cupcakes that hold their moisture and fluffiness for days. Whether you want to bake ahead for a party or just enjoy a batch over the week, these cupcakes maintain their soft texture and rich vanilla aroma beautifully. Get ready to make your new favorite snack that everyone will rave about!
Ingredients You’ll Need
Gathering the right ingredients is the first step to success with this recipe. Each component plays a vital role in creating the perfect balance of flavor, crumb, and moistness that defines these cupcakes.
- 1 cup plain/all purpose flour: Delivers the structure and a tender crumb; cake flour is an option for a slightly softer texture.
- 1 1/4 tsp baking powder: Essential for lift and airiness, make sure it’s fresh for the best rise.
- 1/8 tsp salt: Enhances flavor and balances sweetness beautifully.
- 2 large eggs (room temperature): Helps to create volume and richness while binding ingredients together.
- 3/4 cup caster/superfine sugar: Assists in whipping the eggs into a fluffy foam for that delicate structure.
- 60g unsalted butter, cubed: Adds richness and a creamy texture to the batter.
- 1/2 cup full fat milk: Contributes tenderness and moisture, key to cupcakes staying soft days later.
- 2 tsp vanilla extract: The star flavor that fills every bite with warmth and sweetness.
- 1 1/2 tsp vegetable or canola oil: Keeps the cupcakes moist and delicious even after several days.
How to Make Vanilla Cupcakes – stays moist 4 days! Recipe
Step 1: Prepare Your Oven and Tin
Preheat your oven to 180°C (350°F) for at least 20 minutes to ensure an even temperature. Line your muffin tin with cupcake liners to keep your cupcakes perfectly shaped and easy to remove after baking.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This step distributes the raising agent evenly which is crucial for an even rise and soft crumb texture.
Step 3: Heat the Milk and Butter
Warm the milk and butter together until the butter melts and the mixture is hot but not boiling. Keeping this mix warm helps incorporate it smoothly into the batter, creating a silken, pliable texture.
Step 4: Whip the Eggs and Sugar
Beat the eggs on medium speed for 30 seconds then gradually add the sugar while continuing to beat. Whip for about 6 minutes on high speed until the mixture triples in volume and becomes pale and fluffy. This aeration is the secret to cupcakes staying moist and light.
Step 5: Combine Flour and Egg Mixture Gently
Gradually fold the flour into the whipped eggs in thirds, mixing gently each time just until no flour lumps remain. Overmixing will deflate the batter, so a light hand here makes all the difference.
Step 6: Temper the Milk Mixture and Add to Batter
Mix a portion of the hot milk mixture into some of the egg batter to temper it, then slowly pour this back into the rest of the batter while mixing on low speed. This step ensures a smooth, lump-free batter that bakes with a tender crumb.
Step 7: Bake Until Golden and Springy
Fill your cupcake liners about two-thirds full using an ice cream scoop for even portions. Bake for 22 minutes or until a toothpick inserted comes out clean. Avoid overbaking to keep perfect moistness.
Step 8: Cool and Frost as Desired
Let cupcakes cool briefly in the tin before transferring to a wire rack. Once completely cool, add your favorite frosting or toppings for a final touch.
How to Serve Vanilla Cupcakes – stays moist 4 days! Recipe
Garnishes
Enhance your cupcakes with fresh berries, a dusting of powdered sugar, or a delicate swirl of fluffy vanilla frosting to complement the rich vanilla flavor and moist texture.
Side Dishes
Pair these moist vanilla cupcakes with a simple cup of tea or coffee, fresh fruit salad, or a scoop of creamy ice cream for an irresistible treat that feels special every time.
Creative Ways to Present
Try stacking mini cupcakes to create a delightful cupcake tower or serve them in elegant wrappers with edible flowers to impress guests at parties or celebrations.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature to preserve their moisture. Thanks to this Vanilla Cupcakes – stays moist 4 days! Recipe, your cupcakes remain soft and yummy for four days without drying out.
Freezing
For longer storage, freeze unfrosted cupcakes wrapped in parchment and cling wrap inside an airtight container. They freeze well up to three months, and thaw beautifully when brought back to room temperature.
Reheating
If you want to warm your cupcakes slightly, microwave them for about 10-15 seconds. This simple step refreshes their soft texture and brings out the fresh-baked vanilla aroma wonderfully.
FAQs
Can I substitute cake flour for all-purpose flour in this recipe?
Yes, cake flour can be used and will create a softer texture, but all-purpose flour ensures a slightly richer vanilla flavor and a tender crumb. Both options work well depending on your preference.
Why is it important to use room temperature eggs?
Room temperature eggs whip better, which is essential for creating the light, airy batter that keeps these cupcakes fluffy and moist for days.
Can I reduce the sugar in this Vanilla Cupcakes – stays moist 4 days! Recipe?
It’s best not to reduce the sugar as it plays a key role in stabilizing the whipped eggs for rise and moisture. Lowering sugar could affect texture and cupcake height.
What type of frosting pairs best with these cupcakes?
Classic vanilla buttercream, fluffy cream cheese frosting, or even chocolate Swiss meringue buttercream are fantastic choices that complement the vanilla base without overpowering it.
How do I prevent cupcakes from drying out in warm climates?
Store cupcakes in an airtight container in the fridge if temperatures are very warm, but allow them to come to room temperature before serving to enjoy optimal moistness and flavor.
Final Thoughts
This Vanilla Cupcakes – stays moist 4 days! Recipe has become a treasured staple in my kitchen, and I am confident it will be in yours too. The ease of preparation combined with consistently soft, moist cupcakes is a winning combination you’ll turn to again and again. Whether baking for everyday enjoyment or special occasions, these cupcakes never disappoint. Give this recipe a try and experience the joy of baking with a recipe that truly delivers!
PrintVanilla Cupcakes – stays moist 4 days! Recipe
These moist and fluffy vanilla cupcakes stay fresh for up to 4 days when stored properly. Featuring a tender crumb achieved by whipping eggs and sugar until tripled in volume and folding in warm milk and melted butter, these cupcakes offer a perfectly balanced sweetness and a delicate vanilla flavor. Ideal for any occasion, they are best paired with your favorite frosting or fresh berries.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12 standard cupcakes
- Category: Baking
- Method: Baking
- Cuisine: Western
Ingredients
Dry Ingredients
- 1 cup plain / all purpose flour (cake flour OK too, Note 1)
- 1 1/4 tsp baking powder (NOT baking soda, Note 2)
- 1/8 tsp salt
Wet Ingredients
- 2 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
- 3/4 cup caster / superfine sugar (granulated/regular ok too, Note 4)
- 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1/2 cup full fat milk (Note 5)
- 2 tsp vanilla extract (Note 6)
- 1 1/2 tsp vegetable or canola oil (Note 7)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven, for 20 minutes before beginning the batter to ensure consistent heat. Position your oven rack in the center.
- Prepare Muffin Tin: Line a standard muffin tin with cupcake liners that extend about 4mm above the edge of each hole for perfect cupcake size and easy removal.
- Whisk Dry Ingredients: In a large bowl, sift or whisk together the flour, baking powder, and salt to evenly distribute and aerate the mixture. Set aside.
- Heat Milk and Melt Butter: Combine the butter cubes and milk in a heatproof jug. Microwave on high for 2 minutes until the butter is melted and the milk is very warm but not boiling. Cover and keep warm in the microwave or on a turned-off stove until ready to use.
- Beat Eggs: In a heavy-based glass bowl, beat the room temperature eggs on medium speed (speed 6 with handheld beater) for 30 seconds to start frothing.
- Add Sugar Gradually: With the mixer running, gradually add the sugar over 30 seconds. Continue beating on high speed (speed 8) for 6 minutes until the mixture triples in volume and turns almost pure white with a thick, fluffy consistency.
- Incorporate Flour: Scatter one-third of the flour mixture over the beaten eggs and fold in briefly on low speed (speed 1) for 5 seconds. Stop beating and add half of the remaining flour, mixing again briefly for 5 seconds on low. Add the last of the flour and mix just until it disappears into the batter, about 5–10 seconds, taking care not to overmix.
- Temper Milk Mixture: In the empty flour bowl, whisk together the hot milk-butter mixture with vanilla extract and oil. Add approximately 3/4 cup of the whipped egg mixture to the warm milk mixture and whisk vigorously until smooth and slightly foamy.
- Combine Milk and Egg Batter: With the mixer on low speed (speed 1), slowly pour the milk-egg mixture back into the large egg batter bowl over about 15 seconds. Turn off the mixer immediately after combining.
- Final Mixing: Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated. Beat briefly on low speed (speed 1) for 10 seconds until the batter is smooth and pourable.
- Fill Muffin Tin: Using a 1/4 cup ice cream scoop or spoon, fill the cupcake liners about two-thirds full. Do not overfill to prevent flat or sunken cupcake tops.
- Bake: Place the muffin tin in the preheated oven and bake for 22 minutes or until the cupcakes are golden and a toothpick inserted into the center comes out clean.
- Cool: Remove from oven and cool in the tin for 2 minutes, then gently loosen cupcakes with a fork and transfer to a wire rack to cool completely.
- Frosting and Serving: Once fully cooled, frost with your preferred icing such as vanilla buttercream, fluffy vanilla frosting, or Swiss meringue buttercream. Alternatively, serve with fresh cream and berries or jam.
Notes
- Ensure your baking powder is fresh by testing it in boiling water to guarantee proper rise.
- Use room temperature eggs for better volume when whipped.
- Do not reduce sugar; it’s essential for achieving the right texture and rise.
- Use full-fat milk for the best crumb tenderness; avoid non-dairy substitutes.
- Preheat the oven thoroughly and avoid rapid heat modes to ensure consistent baking.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days; refrigerate only if extremely hot, allowing time to come to room temperature before serving.
- Freeze cupcakes tightly wrapped with parchment paper between layers for up to 3 months; thaw in the fridge overnight and bring to room temperature before serving.
- For frosting ideas, see the original recipe’s linked article for detailed recipes and options.
