Ultra-soft and fluffy cotton cupcakes

Thank you so much for being here
I’m genuinely excited to share these Cotton Cupcakes with you because they’re something truly special. The texture is light, delicate, and cloud-soft—almost like biting into sweet cotton. They’re not your typical vanilla cupcake, but the method is just slightly different, and the result is bakery-level magic with very simple ingredients.

These cupcakes are perfect when you want something elegant but easy—afternoon tea, birthdays, brunch tables, or those quiet moments when you just want something gentle and comforting. If you love soft, foolproof baking recipes, don’t forget to subscribe by email so you never miss one.

Overview of Recipe Content

Cotton cupcakes get their signature airy texture from how the eggs are whipped and folded, creating a soft crumb that’s lighter than traditional cupcakes. No heavy frosting needed—these are beautiful all on their own.

Why You’ll Love These Cotton Cupcakes

• Ultra-soft, fluffy, and delicate texture
• Simple pantry ingredients
• Light sweetness—not overpowering
• Perfect base for toppings or enjoyed plain
• Elegant yet easy

What Do They Taste Like?

Mildly sweet, buttery, and tender with a melt-in-your-mouth crumb. They’re soft like sponge cake but richer thanks to butter and milk.

Perfect For

• Afternoon tea
• Birthday parties
• Baby showers
• Light desserts or snacks

Ingredients (Full List – Makes 8–10 Cupcakes)

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For the Cotton Cupcakes

• 2 large eggs, room temperature
• 120 g (½ cup + 2 tablespoons) granulated sugar
• 120 g (1 cup) all-purpose flour, sifted
• 4 g (1 teaspoon) baking powder
• 80 g (⅓ cup) unsalted butter, melted and cooled
• 60 ml (¼ cup) milk, room temperature
• 1 teaspoon vanilla extract (optional but recommended)
• Pinch of salt

Tools You’ll Need

• Mixing bowls
• Electric mixer or whisk
• Spatula
• Muffin pan
• Cupcake liners

Substitutions & Additions

• Add lemon zest for a citrus version
• Top with whipped cream and berries
• Dust with powdered sugar instead of frosting
• Use cake flour for an even softer crumb

How to Make Cotton Cupcakes

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Step 1: Prepare the Pan

Preheat oven to 170°C (340°F). Line a muffin pan with cupcake liners.

Step 2: Whip the Eggs

In a bowl, beat eggs with granulated sugar for 4–5 minutes until pale, thick, and fluffy. This step is key for the cotton-soft texture.

Step 3: Combine Dry Ingredients

Sift together flour, baking powder, and salt.

Step 4: Fold Gently

Gently fold dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.

Step 5: Add Butter & Milk

Slowly drizzle in melted butter and milk, folding gently until just combined. Add vanilla if using.

Step 6: Bake

Divide batter evenly into cupcake liners.
Bake for 18–22 minutes, until tops spring back lightly when touched.

Step 7: Cool

Let cupcakes cool in the pan for 5 minutes, then transfer to a rack.

What to Serve with Cotton Cupcakes

These cupcakes pair beautifully with:

• Tea or cappuccino
• Fresh berries
• Light whipped cream
• Fruit compote

They also sit perfectly alongside:

• https://poulef.com/luscious-lemon-cream-cheese-muffins/
• https://poulef.com/no-bake-toasted-coconut-macaroons/

Tips for Making Them Perfect

• Use room-temperature eggs and milk
• Beat eggs long enough for volume
• Fold gently—air equals softness
• Don’t overbake

Storage Instructions

• Room Temperature: 2 days in an airtight container
• Refrigerator: Up to 4 days
• Freezer: Freeze unfrosted cupcakes up to 2 months

General Information

Cotton-style cakes are popular for their delicate crumb and light sweetness, often inspired by sponge and chiffon cakes. These cupcakes bring that same airy elegance into an easy, everyday bake. My nonna always said the softest cakes are made with patience—and she was absolutely right.

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Frequently Asked Questions

Are these cupcakes very sweet?

No, they’re lightly sweet and perfectly balanced.

Can I frost them?

Yes! Light frostings work best—whipped cream or Swiss meringue.

Can I make this into a cake?

Absolutely—bake in an 8-inch pan for about 30–35 minutes.

Why are they called “cotton” cupcakes?

Because the texture is incredibly soft, fluffy, and airy—like cotton.

Conclusion

These Cotton Cupcakes are proof that simple ingredients and a gentle method can create something truly special. Soft, elegant, and melt-in-your-mouth tender, they’re perfect for any occasion where you want something light and lovely.

If you enjoy delicate cakes, you’ll also love:

• Luscious Lemon Cream Cheese Muffins
• No-Bake Toasted Coconut Macaroons

More Relevant Recipes You’ll Love

From my kitchen to yours:

• https://poulef.com/luscious-lemon-cream-cheese-muffins/
• https://poulef.com/no-bake-toasted-coconut-macaroons/

Follow me on Pinterest for soft cake inspiration:
https://www.pinterest.com/poulefrecipe/

Interactive Elements

Tried these cotton cupcakes?
Leave a comment, rate the recipe, or share a photo on Pinterest and tag me—I love seeing those fluffy crumbs

Nutritional Information (Per Cupcake – Approximate)

Nutrient	Amount
Calories	190
Fat	9g
Saturated Fat	5g
Carbohydrates	24g
Sugar	13g
Protein	4g
Sodium	90mg

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