Vanilla Cupcakes Recipe | How to make MOIST Vanilla Cupcakes | Sponge cupcake recipe | Easy Cupcake Recipe | Butter Cupcakes
Perfect Vanilla Cupcakes Recipe with a soft spongy texture that stays soft and moist even after days. This is a fail proof easy to follow recipe to get perfectly shaped cupcakes everytime with a soft moist tender buttery crumb.
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๐ง๐ถ๐บ๐ฒ๐๐๐ฎ๐บ๐ฝ๐: 0:00 Intro to Moist Vanilla Cupcakes 0:42 Cut the Butter and Weigh 0:52 Beat the Butter 1:11 Weigh the Sugar and Blend 1:30 Beat the Butter and Sugar 1:50 Weigh the Eggs 1:56 Add the Eggs One at a time, Beat 2:21 Add the Vanilla Essence 2:43 Weigh the All Purpose Flour 2:56 Weigh the Baking Powder 3:11 Sieve the dry Ingredients in three batches 3:47 Add the Milk and fold gently 4:25 Scoop into the Cupcake Liners 4:45 Bake the Cupcakes 4:55 Allow to cool completely
๐๐ก๐๐ฅ๐๐๐๐๐ก๐ง๐ฆ 1 Cup | 125g All Purpose Flourย ( measure in grams recommended) 1 Tsp | 5g Baking powder ( measure in grams recommended) 1/4 Tsp Salt 1/2 Cup | 125g Unsalted Butter, at room temperatureย 1/2 Cup | 125g Sugarย 125g | 2 Large Eggs, at room temp (measure without shells) 1 1/2 Tsp Vanilla Essenceย 2 Tbsp Milk , full fat (at room temp)
Makes 12 Standard sized Cupcakes.
๐ ๐๐ง๐๐ข๐ ๐ง Measure the butter, sugar, eggs, flour and baking powder in grams using a weighing scale to get perfect results. If you don't own a weighing scale, fluff & lightly scoop out the flour in the cup using a spoon instead of directly taking the flour with the cup. ๐ง Beat the Butter on medium speed till smooth for a few seconds. Pulse whole sugar in the blender. Beat the powdered sugar with the butter on medium speed for 1-2 mins till color changes to white. ๐ง Add the eggs one at a time, mixing each egg till fully incorporated around 15-20secs. Add the Vanilla Essence. Beat on medium speed till nice and fluffy. ๐ง Place a Sieve on top, add the All purpose flour, Baking powder & Salt. Sift the dry ingredients in three batches and mix on low speed till just incorporated. Do not Overmix. ๐ง Add the milk, fold it in the batter gently. Do not over mix. Overmixing results in dense cupcakes. ๐ง Use an IceCream Scoop or a small ladle to pour into the liners. Do not fill more than 2/3. This recipe will make 12 Standard Cupcakes. ๐ง Bake @180C in a preheated oven for 22-25 mins or till a toothpick inserted comes out clean. It took 22 mins for me. Allow to cool in a cooling rack.
Tips: To get accurate results everytime i do recommend weighing all the ingredients specially the butter, sugar, eggs and the dry ingredients in gms using a kitchen weighing scale rather than by cups or teaspoons. Measure your eggs first without the shells, use the same weight of butter, sugar and flour to get perfect results everytime. If your eggs are small then you can add some egg white from another egg to weigh 125g total without shells. Butter should be at room temperature to get perfect soft texture.
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