Basic Cupcake Recipe

Basic Cupcake Recipe

Today I am gonna make basic yellow cupcakes. Then they will be decorated with buttercream frosting. Those simple little cakes are great for tea time, brunch, after-school treats, etc.

 

Basic Cupcake Recipe

for 24 cupcakes

Ingredients

    • 1 cup all-purpose flour (128g)
    • 1 1/2 cup cake flour (150g)
    • 5 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 3/4 stick unsalted butter (200g; 9/10 cup)
    • 1 cup caster sugar (225g)
    • 3 eggs
    • 1 teaspoon pure vanilla extract
    • 1/2 cup whole milk (120ml)

Directions

Preparation

Line the cupcake pan with paper cases; set aside. Preheat oven to 360 degrees F (180 C).

Prepare dry ingredients

On a parchment paper, sift flour, baking powder and salt. When you have a large amount, it’s better to use a paper: Transfer into a bowl and whisk to combine.

In a mixing bowl add in softened unsalted butter and sugar. And start beating on a low speed. Then speed up and cream until light and fluffy

Emulsion

Add in 3 eggs, 1 at a time, slowly beating after each addition. Scrape the side and the bottom if necessary. After adding all the eggs, speed up and beat until homogeneous.

Combine all ingredients

Now add in flour mixture in 3 parts, alternating with milk and vanilla extract. After each addition, beat until combined. Be careful not to overbeat. The batter should be smooth.

Prepare baking

Now spoon the batter in the cupcake cases. I am using an ice cream scoop today. Fill them only 2/3 full.

Bake

Bake for about 18-20 min at 360 degrees F (180 C), or until risen and golden brown. Let cool the cupcakes in the pan for 10 minutes.

Voila!

A cupcake has a beautiful dome with brown shade on top and inside it’s firm yet moist. I love it just like this but if you want pipe the buttercream frosting on top and serve.

Bon appetit. See you tomorrow. Bye for now!

And now I have a weekly schedule.

Today I did cupcakes. Tomorrow it’s an egg appetizer, hors d’oeuvre

And I took this photo during my afternoon walk yesterday.

haha.. thank you for watching. Bye for now!

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Comments

    • It is actually cake flour not cupcake flour-some brands in the U.S. are Swan’s Down or Softasilk. You can google “cake flour” and see what it is. However, you could use all-purpose flour instead of cake flour but for every cup of all-purpose you need to subtract 2 tablespoons of flour and add in 2 tablespoons of cornstarch but you need to sift it several times very well—this will not be exactly the same as cake flour but better than using regular all-purpose flour

    • Happy to hear that! The cake flour substitute video was actually inspired by you. Thank you so much Leah 😀 <3

  3. hi eugenie, i’ve some problem with my cupcake. it has a crack on it surface. i’ve tried 3 times, and it always have a crack on the surface of the cupcake. could you please help me?

    • Hi, my advices are: lower oven temp a little and/or reduce baking time a little. Good luck!

  5. I made the cupcakes, they sprung back when touched, where nice golden brown, fluffy but dry… dry to the point where I put the insides of the cupcake in my palm, squeezed it and it did not stay together but fell apart (my test to see if it’s moist enough.) What did I do wrong ? I even sprayed it with melted sugar water but then only the top was moist enough to eat without drinking a cup of milk… help :/

  6. hi, eugenie, how are you? i am new to your blog. i don’t know anything about baking. but lately, i am reading your blog. out of curiosity i tried your cupcakes recipe.and it was amazing. i baked perfect cupcakes. everybody fell in love with them. even they wanted me to share the recipe. you are doing a very nice job. day by day i will try your all recipes. i love baking now. have a good day