Easy Vanilla Cupcake Recipe – Butter & Wheat Flour Baking

Last Updated on 4 months by Neha Deshmukh

Easy Vanilla Cupcake Recipe – Butter & Wheat Flour Baking

Hey everyone! If you’re anything like me, a simple, comforting treat can totally make your day. And honestly, is there anything more comforting than a fluffy, vanilla cupcake? I first made these when I was craving something sweet but didn’t want a huge fuss. They’ve become a family favourite ever since, and I’m so excited to share this easy vanilla cupcake recipe with you all! They’re perfect for a quick afternoon tea, a birthday celebration, or just because you deserve something delicious.

Why You’ll Love This Recipe

These aren’t just any vanilla cupcakes. They’re incredibly moist, light, and have that perfect vanilla flavour. Plus, they come together pretty quickly – perfect for when you need a sweet fix without spending hours in the kitchen. They’re also super versatile, which we’ll get into later! Honestly, once you try these, you’ll want to make them again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 125 gram butter (that’s about ½ cup)
• ¾ cup castor sugar
• 1 tsp vanilla essence
• 3 large eggs
• 1 ½ cup cake wheat flour
• 1 ½ tsp baking powder
• ⅓ cup warm milk (about 80ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Cake Wheat Flour: This is my secret weapon for super soft cupcakes! It’s a lighter flour than all-purpose, giving a really tender crumb. If you can find it, definitely use it.
• Castor Sugar: Also known as superfine sugar, castor sugar dissolves beautifully, resulting in a finer, more delicate crumb. Regular granulated sugar works in a pinch, but castor sugar really elevates the texture.
• Vanilla Essence: Don’t skimp on the vanilla! A good quality vanilla essence makes all the difference. I love using a pure vanilla extract for the best flavour.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 180°C (350°F). Line a muffin pan with cupcake liners – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, beat the butter and castor sugar together with an electric mixer for about 4 minutes. You want it to become really light and fluffy – almost like whipped cream! This is where the air gets incorporated, making the cupcakes light.
3. Mix in the vanilla essence. Then, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
4. Now, gently sift the cake wheat flour and baking powder into the wet ingredients. This helps prevent lumps and ensures everything is evenly distributed. Fold it in with a spatula – be gentle! We don’t want to overmix.
5. Slowly stir in the warm milk until just combined. Seriously, don’t overmix! Overmixing develops the gluten in the flour, which can make the cupcakes tough.
6. Scoop the batter into the cupcake liners, filling them about halfway. Smooth the tops with a wet spoon – this helps them bake evenly. If you’re feeling fancy, now’s the time to add sprinkles!
7. Bake for 20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the centre comes out clean. Let them cool on a wire rack before storing.

Expert Tips

A few little things I’ve learned over the years…

• Make sure your butter is at room temperature. It’ll cream together with the sugar much easier.
• Don’t open the oven door while the cupcakes are baking! This can cause them to sink.
• Let the cupcakes cool completely before frosting, otherwise the frosting will melt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the milk for almond or soy milk. It works beautifully!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that already contains xanthan gum.
• Spice Level: Add a pinch of cardamom or nutmeg to the batter for a warm, fragrant twist. My grandmother always added a little nutmeg!
• Festival Adaptations: These are amazing for birthdays! Get creative with sprinkles, frosting colours, and edible decorations. For Diwali, I sometimes add a tiny bit of saffron to the batter and decorate with silver leaf.

Serving Suggestions

These cupcakes are delicious on their own, but a little frosting never hurt anyone! A classic vanilla buttercream is always a winner, but you could also try chocolate ganache, cream cheese frosting, or even a simple dusting of powdered sugar. Serve with a cup of chai for the perfect afternoon treat.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions!

1. Can I use all-purpose flour instead of cake wheat flour?

You can, but the texture won’t be quite as tender. If you do use all-purpose flour, try reducing the amount by a tablespoon or two.

2. How do I prevent my cupcakes from sinking in the middle?

Make sure you’re not overmixing the batter, and don’t open the oven door while they’re baking. Also, ensure your baking powder is fresh.

3. What’s the best way to store leftover cupcakes?

In an airtight container at room temperature for up to 3 days, or frozen for up to a month.

4. Can I make these cupcakes ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

5. What kind of frosting goes best with vanilla cupcakes?

Honestly, anything you like! Vanilla buttercream, chocolate ganache, cream cheese frosting… the possibilities are endless.