Everyone needs a vanilla cupcake recipe in their repertoire, and I know how hard it is to make ones that are fluffy, buttery and delicious on their own. Trust me, when I first started baking, I tested more than 30 recipes in the daunting search for “the perfect vanilla cupcake”. One after the other, they disappointed me.
Too dry, too boring, too dense.
Then I made these.
You’ll find a thousand recipes for Victoria sponge online, and they’re all fairly similar to the one I’ve got here, but I’ve made little adjustments to make them extra moist! The real trick to getting spectacular vanilla cupcakes, though, is using fresh vanilla bean seeds or vanilla bean extract (which is what we use in the shop).
- 200g unsalted butter, at room temperature
- 160g fine caster sugar
- Seeds of 1 vanilla pod/2 tsp vanilla bean extract
- 3 whole eggs+2 yolks
- 200g self-raising flour
- 1/4 tsp salt
- 2 tbsp whole milk
- Preheat oven to 180 degrees celcius. Line your cupcake trays with cupcake liners and set aside.
- Sift the flour and salt together in a medium bowl. Set aside.
- In the bowl of your electric mixer, cream the butter, sugar and vanilla on medium speed until light and fluffy (about 5 minutes).
- Whisk the whole eggs and yolks together lightly in a jug.
- Once the butter/sugar mixture is light and fluffy, lower your mixer speed to low and slowly add in 1/4 of the egg mixture. Increase your mixer speed back to medium and mix until combined. Repeat until all the egg mixture has been incorporated. If the mixture starts to separate and curdle, do not fret! Simply mix in 2 tablespoons of flour (from the measured out 200g) and this should rebind the batter.
- With the mixer on low, add half your flour mixture until just combined.
- Add in the milk and the remaining flour mixture. Mix only until just combined. Do not overmix! (This is very important, as overmixing will easily turn your fluffy cakes into dense, gummy little rocks.)
- With an ice cream scoop, portion out the batter into your cupcake liners.
- Bake for 12-15 minutes, or until a skewer inserted in the center of a cupcake comes out with moist crumbs.