Vanilla Cupcakes with Milk, Eggs and Butter
Milk, melted butter and vanilla make a simple cupcake batter that comes together in two bowls.
Milk, melted butter and vanilla make a simple cupcake batter that comes together in two bowls. Stir only until the flour disappears so the crumb stays soft. Fill paper cases about two-thirds full and check with a skewer near the end of baking. This is the measured oven recipe from a page that also lists several unrelated microwave and raisin variations. Preheat oven to 180°C (350°F) and line a 12-cup muffin tin. Whisk flour, baking powder and salt in one bowl. Whisk eggs with sugar and vanilla sugar; stir in milk and cooled melted butter. Fold wet mixture into dry ingredients just until no flour remains; divide between cases two-thirds full.
Recipe card
Vanilla Cupcakes with Milk, Eggs and Butter
Equipment: Two bowls, whisk, 12-cup muffin tin
Ingredients
Instructions
Heat
Preheat oven to 180°C (350°F) and line a 12-cup muffin tin.
Dry mix
Whisk flour, baking powder and salt in one bowl.
Wet mix
Whisk eggs with sugar and vanilla sugar; stir in milk and cooled melted butter.
Combine
Fold wet mixture into dry ingredients just until no flour remains; divide between cases two-thirds full.
Bake
Bake 20 to 25 minutes until tops spring back and a skewer comes out clean; cool on a rack.
How to tell when it is ready
Tops spring back and skewer comes out clean.
Tips
- Cool melted butter before mixing with eggs.
- Check baking powder is active.
- Stop stirring when flour disappears.
- Fill cases evenly.
Troubleshooting
- If dense, mix batter less next time.
- If pale and wet, bake 3 more minutes and test again.
Substitutions
- Use regular unsalted butter and add listed salt.
- Use another plain milk with similar fat content.
Variations
- Fold in 50 g chocolate chips.
- Add finely grated orange zest.
Serving suggestions
- Serve plain with tea.
- Top cooled cakes with vanilla buttercream.
- Offer with fresh berries.
- Pack a cooled cupcake for dessert.
Make ahead
Prepare the measured ingredients in advance. Airtight at cool room temperature up to 2 days or freeze.
Storage
Airtight at cool room temperature up to 2 days or freeze.
Food safety
Cook egg batter fully; do not taste raw batter.
Frequently asked questions
Why did my cupcakes not rise?
Old baking powder, an underheated oven or overmixing can limit lift.
How should I store quick vanilla cupcakes?
Airtight at cool room temperature up to 2 days or freeze.
Serve plain with tea. Airtight at cool room temperature up to 2 days or freeze.
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