Recipe: Vanilla Cup Cake

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  • 1 ½ (200 gms) cups of flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ (60 ml) cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2/3  (130 gms) cups granulated white sugar
  • ½ (100 gms) cup unsalted butter, at room temperature


  1. Preheat oven to 180 degrees C (350 degrees F) and line the muffin tray or around 15 cup moulds with paper liners.
  2. Sift the flour, baking powder and salt thrice, to get them mixed well with each other.
  3. If using electric stand mixer, place the butter in the mixing bowl and beat well until light. (You could as well use a normal bowl with an electric hand mixer).
  4. Add the sugar into the bowl, over the butter and beat again until pale yellow, light and fluffy.
  5. Add eggs one by one, beating well after each addition.
  6. Add the pure vanilla extract and beat until well combined.
  7.  Add the flour in 3 parts, alternating with the milk in 2 parts twice in between, beating well after adding each of them.
  8. After the final addition of the flour, beat until just combined. Do not over beat.
  9. Place the batter in the muffin cups evenly. Fill only 2/3rds of the cups.
  10. Bake the cake in the oven for around 12 to 15 minutes. Check until a tooth pick inserted into the cake comes out clean, or springs back when touched lightly. Do not overcook or the cakes will become dry.
  11. Place the cups/muffin tray in a wire rack to cool completely.
  12. Now they are ready to be served without icing, or frost the cupcakes with any favourite combination of frosting.

Step 4

Step 8

Step 9







Adapted from: Joy of Baking

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