There are some things everyone needs a great recipe for – one you can rely on to produce fabulous results time after time (ideally without the need for too much effort!)
If you don’t already have a great vanilla cupcake recipe (or you’re keen to put another to the test) then prepare to grab your pen because this recipe is sure to quickly become a favourite in your kitchen.
Adapted from the recipe New York’s famous Magnolia Bakery uses to create their delicious vanilla cupcakes, this recipe creates some of the lightest, fluffiest vanilla cupcakes you’ll ever try. What makes this recipe different to others is its high liquid content – and that’s the reason these cupcakes turn out so beautifully.
This vanilla cupcake recipe is made to feed a crowd – you’ll get at least 24 cupcakes from a single batch, making them perfect for sharing at any upcoming Christmas celebrations your hosting. Simply pop them on a pretty festive plate like this gorgeous glitter one (yip, glitter!) to add a bit of sparkle and sweetness to your dessert table.
- 225g butter, softened
- 2 cups sugar
- 4 eggs, room temperature
- 1 ½ cups self-rising flour
- 1 ¼ cups plain flour
- 1 cup milk
- 1 tsp vanilla essence
- Preheat oven to 175 degrees Celsius. Line two 12-cup muffin tins with cupcake liners.
- Cream butter until smooth. Gradually add sugar and cream until light and fluffy (approx. 3 minutes)
- Add eggs one at a time, beating well after each addition.
- In a small bowl, whisk together plain and self-rising flour. Add flour mixture to wet ingredients in three additions, alternating with milk and vanilla.
- Spoon batter into cupcake liners to ¾ full. Bake for 20 -25 minutes or until a skewer comes out clean.
- Cool cupcakes in pan for 15 minutes before placing on rack to cool.