I probably spent 10 years developing this perfect no-fail vanilla cupcake recipe. At one stage I convinced myself that the only way to bake perfect, fluffy, moist, vanilla cupcakes was to use box-mix. Box-mix?! Yes, this baker used box-mix because I just couldn't get the result I was looking for, until this recipe.
Can I say this recipe for no-fail vanilla cupcakes is life changing, yes I can.
If like me you bake often, whether for a cake business you have started or you just like being on office-birthday-cake-duty, time is crucial. We all need a reliable recipe that is super quick to whip up and get in the oven, and one that comes out perfect every single time. This my bakers, is your recipe.
How to Make Easy Vanilla Cupcakes from Scratch
When you are starting out, it is hard to read a recipe and guess the outcome. But with this recipe for no-fail vanilla cupcakes, the result is guaranteed as long as you follow these simple guidelines. Because having a good recipe is only the first step.
- Make sure you are using quality ingredients
- Understand your oven and adjust baking temperature and time accordingly
- Do not overfill your cupcake cases, ¾ is enough
- Make sure your oven trays are level in the oven
- Don't mess batter on the sides of your cupcake papers when filling
- Allow your cupcakes to cool properly before icing
- Beat your icing until it is fluffy and soft for piping
What Ingredients Do You Need to Make Cupcakes from Scratch?
The ingredients I use for my vanilla cupcake recipe are simple and most likely already in your cupboards and fridge. They are
- Sunflower oil
- Extra large eggs
- Self-raising flour
- Granulated sugar
- Vanilla extract
- Full cream milk
- Icing sugar
- Unsalted butter
Vanilla Cupcake Recipe with Oil
I used to only make cupcakes with butter and not oil, but as I began to experiment more and more, I much prefer using oil for vanilla cupcakes. Not only does this swop cut the prep time for cupcakes in half, but it also allows a little more flexibility when it comes to the temperature of your ingredients. And lastly, the rise that the cupcakes get in the oven is kept after they cool. When using butter, cupcakes can often shrink considerably once they cool if you overbeat your batter. So, for me, oil is the most reliable way to ensure perfect cupcakes, every time.
Vanilla Cupcake Recipe for South African Bakers
This is a great recipe for South African bakers because all of the ingredients are easy to come by and this recipe is written in grams! Give it a try and let me know what you think of this no-fail vanilla cupcake recipe!
Happy Baking
With Love,
Kitty
📖 Recipe
No-Fail Vanilla Cupcake Recipe
Ingredients
Vanilla Cupcakes
- 115 grams sunflower oil
- 3 eggs
- 290 grams self-raising flour
- 250 grams granulated sugar
- 1 teaspoon vanilla extract
- 270 grams milk
- pinch salt
Vanilla Buttercream
- 500 grams icing sugar
- 160 grams unsalted butter
- 3 tablespoon whipping cream
- 1 teaspoon vanilla extract
Instructions
Vanilla Cupcakes
- Preheat the oven to 170°C and line two cupcake trays with 24 cupcake papers.
- Add the oil, sugar and eggs to a bowl of an electric mixer fitted with a whisk attachment and mix until well combined.
- Sift the flour and salt together, and add this to the egg mixture, beat briefly on high speed until combined.
- Add the vanilla to the milk and slowly add this to the flour mixture, while the beater is going. Continue until all of the milk has been added. Scrape the sides of the bowl and mix again to ensure everything is well combined and there are no lumps.
- Pour the mixture into a jug and fill the cupcake papers ¾ of the way. Bake in a preheated oven for about 12 to 15 minutes or until cooked. Allow the cupcakes to cool.
Vanilla Buttercream
- To make the frosting, combine the butter and the icing sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat until combined.
- Add the vanilla to the cream and slowly add this to the icing sugar mixture, while beating on high speed. Scrape down the sides of the bowl to ensure everything is mixing evenly.
- Continue mixing until the frosting is fluffy, add to your piping bag fitted with your chosen nozzle. Pipe and decorate your cupcakes.
Roxanne Ndlovu says
Love this recipe! So quick and easy, and the cupcakes are so nice and moist! Such a winner!
withlovekitty2020 says
Hi Roxanne! I'm so glad you loved the recipe, thank you! x
Tlotlo says
Hi. My oven can only fit 1 12 hole muffin tin at a time. Can I bake these in batches?
withlovekitty2020 says
Hi Tlotlo, yes sure you can bake them in batches! I hope you love this recipe 🙂
Victoria Kerr says
Hi Kitty, can I use AP Flour, if yes what is the baking agent quantities you would add please?
withlovekitty2020 says
Hi Victoria
Yes you can use AP flour for this recipe, just add 2tbsp of baking powder to the flour and sift them together 🙂
Kay says
Recipe was great and exactly the texture I was looking for! I’m used to baking cupcakes with buttermilk. I’m wondering if you have used that before and how the taste would be if switching out milk with buttermilk
Thank you for sharing!
withlovekitty2020 says
Hi Kay!
Thanks so much for your comment, I am so glad you liked this recipe 🙂
I haven't yet tried buttermilk in this recipe, if you do please let me know how it turns out!
Zara says
Hi
I want to knw if I use plain flour + baking powder instead SRF , would the result b same then how much baking powder as per this recipe thx
withlovekitty2020 says
Hi Zara
Yes, I have made this recipe many times with AP and baking powder. I add 2tbsp of baking powder to flour and sift the two together 🙂
Priyanka says
Can we use the regular flour??
withlovekitty2020 says
Hi Priyanka
Yes, you can use regular flour with the addition of 2tbsp of baking powder 🙂