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Moist Vanilla Cupcakes That Stay Fresh for 4 Days Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 9 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 standard-sized cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Vanilla Cupcakes recipe produces moist, fluffy cupcakes that stay fresh and tender for up to four days. Featuring a balanced blend of all-purpose flour, caster sugar, butter, and milk, enhanced with pure vanilla extract, these cupcakes are perfect for any occasion. The batter involves careful mixing and tempering techniques to achieve a light texture, and they bake evenly at 180°C (350°F). Ideal for beginner and intermediate bakers looking for a dependable vanilla cupcake recipe.

Ingredients

Dry Ingredients

  • 1 cup plain / all purpose flour (cake flour can be used)
  • 1 1/4 tsp baking powder (NOT baking soda)
  • 1/8 tsp salt

Wet Ingredients

  • 2 large eggs (50 - 55g / 2 oz each), at room temperature
  • 3/4 cup caster / superfine sugar (granulated/regular sugar can be used)
  • 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes
  • 1/2 cup full fat milk
  • 2 tsp vanilla extract (high quality preferred)
  • 1 1/2 tsp vegetable or canola oil

Instructions

  1. Preparation: Preheat the oven to 180°C/350°F (160°C fan) and place the shelf in the middle. Prepare a standard muffin tin by placing cupcake liners inside.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Heat Milk and Butter: Combine the butter and milk in a heatproof jug and microwave on high for 2 minutes until the butter melts. Avoid boiling; foam is acceptable. Cover and keep warm in the microwave.
  4. Beat Eggs: In a separate heavy-based glass bowl, beat the eggs on speed 6 using a handheld mixer for 30 seconds.
  5. Add Sugar: Gradually add the sugar over 30 seconds to the beating eggs without stopping the mixer.
  6. Whip Eggs and Sugar: Beat on speed 8 for 6 minutes until the volume triples and the mixture turns almost pure white.
  7. Add Flour in Portions: Scatter one-third of the flour mixture over the eggs and beat on speed 1 for 5 seconds. Add half of the remaining flour and mix on speed 1 for another 5 seconds. Finally, add the remaining flour and mix on speed 1 for 5-10 seconds until just combined. Do not overmix.
  8. Temper Milk Mixture: Pour the hot milk, vanilla extract, and oil into the empty flour bowl. Add approximately 3/4 cup of the egg batter into the hot milk mixture and whisk vigorously until smooth and foamy.
  9. Combine Mixtures: With the mixer on speed 1, slowly pour the milk-egg mixture into the remaining egg batter over 15 seconds. Turn the mixer off.
  10. Final Mixing: Scrape down the sides and base of the bowl. Beat on speed 1 for 10 seconds until the batter is smooth and pourable.
  11. Fill Muffin Tin: Spoon the batter into the lined muffin tin, filling each cup 2/3 full to avoid flat or sunken tops. Using a standard ice cream scoop with a lever is recommended.
  12. Bake: Bake the cupcakes for 22 minutes or until golden and a toothpick inserted in the center comes out clean.
  13. Cool and Frost: Remove from the oven and cool for 2 minutes before transferring cupcakes to a cooling rack using a fork to help remove them from the tin. Allow to cool completely before applying frosting, cream with berries, or jam as desired.

Notes

  • Note 1: Cake flour can be used interchangeably with all-purpose flour for a slightly lighter texture.
  • Note 2: Baking powder is essential for proper rise; do not substitute with baking soda.
  • Note 3: Room temperature eggs whip better and provide optimal volume.
  • Note 4: Caster or superfine sugar dissolves more easily than regular granulated sugar.
  • Note 5: Full fat milk contributes to a richer, moister cupcake.
  • Note 6: Use the best quality vanilla extract you can afford for enhanced flavor.
  • Note 7: Vegetable or canola oil adds moistness without altering flavor.
  • Note 8: Preheating the oven for 20 minutes ensures an even baking temperature.
  • Note 9: Standard muffin tins with liners help cupcakes to bake evenly and ease removal.
  • Note 10: Gently melting butter into warmed milk prevents curdling and keeps the mixture luscious.
  • Note 11: Frost with your favorite buttercream, cream cheese frosting, or add fresh berries and jam for a delicious topping.

Find it online: https://suerecipe.com/moist-vanilla-cupcakes-that-stay-fresh-for-4-days-recipe/