Description
Ultra-soft and fluffy cotton cupcakes with a light crumb and delicate vanilla flavor. Perfect with whipped cream, berries, or a dusting of powdered sugar.
Ingredients
2 large eggs, room temperature
120 g (½ cup + 2 tbsp) granulated sugar
120 g (1 cup) all-purpose flour, sifted
1 tsp baking powder
Pinch of salt
80 g (⅓ cup) unsalted butter, melted and cooled
60 ml (¼ cup) milk, room temperature
1 tsp vanilla extract (optional)
Instructions
1. Preheat oven to 170°C (340°F) and line a muffin pan with cupcake liners.
2. Beat eggs and sugar for 4–5 minutes until pale, thick, and fluffy.
3. Sift together flour, baking powder, and salt.
4. Gently fold dry ingredients into the egg mixture.
5. Slowly fold in melted butter, milk, and vanilla until just combined.
6. Divide batter evenly into liners.
7. Bake for 18–22 minutes until tops spring back lightly.
8. Cool for 5 minutes, then transfer to a rack.
Notes
Add lemon zest for a citrus version.
Use cake flour for an even softer crumb.
Dust with powdered sugar or top with whipped cream and berries.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg