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Vanilla Cupcakes – stays moist 4 days! Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

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