Basic Cupcake Recipe which is easy to make, even kids can bake. This small bakes which are perfect to satisfy your sweet cravings or makes any special occasions even more special. Learn how to make perfect spongy bakery style cupcakes with a simple icing with step by step pictures and video.
Cupcakes Recipe (Glazed cupcakes)
Who doesn’t love cupcakes? Specially this vanilla scented basic cupcakes are super spongy and cloud like. The recipe for this cupcakes is very basic and can be made by anyone, it is adapted from my favorite author Rachael Allen. For those who are looking for a simple recipe that gives you perfect result every time, then this is the one.
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What is a cupcake?
Cupcakes are small treats, that is loved by Everyone including kids and adults. There are endless possibilities in a cupcake. You can make them whichever flavour you like.
check my cupcake collections.
Basic cupcake is made with plain flour, sugar, butter, raising agent, vanilla, eggs and milk. But you can make them eggless, vegan, gluten free. Make sure you top cupcakes with some kind of frosting and decorate them with sprinkles.
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About Basic Cupcakes Recipe
Cupcakes are small sweet treats made with flour, sugar, eggs, butter and milk. Depending on your preference and choice you can flavour with vanilla or chocolate. This recipe is such a versatile recipe, you can add lemon zest, orange zest, almond extracts and other flavourings to make it your liking.
This recipe for cupcakes has become one of my go to recipe. I bake this more often than any other recipe, because of its simplicity and easy to gather ingredients. The recipe uses eggs which are whipped till fluffy which makes this cupcakes light and airy like my sponge cake. For egg free version check my eggless cupcakes.
Eggs form the base for this recipe, you have to whip eggs with sugar till light and airy. Once it is whipped, add in other ingredients and fold. The recipe uses very less flour which makes the cupcakes incredibly spongy. You can top the cupcake with butter cream frosting or ganache. But I went with a simple vanilla glaze and decorated the cupcake with sugar flowers.
Basic Cupcakes Ingredients
Eggs – this is one of the most important ingredient in this cupcake recipe, you need to whip eggs with sugar till light and airy. This forms the base of the cupcakes batter which create the cloud like texture. Always use dry bowl when whipping eggs so it froth well. And when added sugar, make sure to sprinkle them little at a time and keep whipping.
Sugar – I used granulated sugar, but you can use caster sugar also. Brown sugar doesn’t work in this recipe.
Vanilla – pure vanilla extract helps mask the egg smell and enhance the flavour of the cupcakes.
Plain Flour – plain flour creates the spongy texture. If you substitute with whole wheat flour, the texture may vary a little but still it will taste great.
Baking powder – baking powder helps stabilise the egg and helps the cupcake rise without collapsing.
Milk & Butter – I used regular milk which I heated with butter. This hot milk makes the sponge super tender.
Icing & Decorating Cupcakes
Icing sugar – I frosted the cupcake with a thin sugar glaze. I used icing sugar for the glaze.
Cream – you can mix icing sugar with milk, but I used cream.
Vanilla – as far as the flavouring, I added a dash of vanilla extract. You can use almond or any flavourings you prefer.
Sugar flower – cupcakes get their charm from the sprinkles, toppings. I used sugar flowers which made them so pretty.
Difference between a cupcake and muffin
Even though cupcakes and muffins looks similar, uses same ingredients, baked in a muffin tray with liners. But there are few difference between them.
Cupcakes usually has less amount for flour compared to muffins and also the texture of a cupcake is spongy, moist and tender. Cupcakes should have some kind of icing or frosting on them. It is treated like a dessert.
Muffins can be made with any kind of flour, oats, whole wheat flour or gluten free flour. You can add ingredients like nuts, dried fruits, seeds, fresh fruits in muffin batter to make them more nutritious. They are more on the hefty side, more wholesome. Muffins usually don’t have frosting on them, but you can top them with chocolate chips, nuts or oatmeal before you bake them. Muffins are usually served for breakfast with a cup of tea or coffee.
Tips for Spongy Bakery Style Cupcakes
Using weighing scale – measurements are important when it comes to baking. It is always important to invest in a kitchen scale and weight ingredients instead of measuring in a cup.
Whip eggs well – this recipe gets its light and soft texture from the eggs. So whip the eggs till it gets light in colour and fluffy in texture is important. Also when adding sugar, sprinkle them slowly and whip.
Don’t over mix – never over mix the batter. Always use a spatula to fold the batter until it is just combined. Over mixing can activate the gluten in the flour which can make the cupcakes dense.
Over baking – also bake the cupcakes for the mentioned time. Every oven vary, so make sure to check the cupcakes from 12 minutes, don’t over bake else the cupcakes may get dry and hard.
How to Make Cupcakes (Stepwise Pictures)
Pre-preparation
1)Preheat oven to 200 degree c (400 degree F). Line a 12 cup cupcake tray with cupcake liners. Set this aside.
Dry Ingredients
2)In a mixing bowl, add in plain flour.
3)Add in salt.
4)Add in baking powder.
5)Use a whisk to mix it well so the dry ingredients are combined. You can sieve this mixture if you want.
Boiling Milk with Butter
6)Take milk in a sauce pan. I used regular milk, you can use soy milk or almond milk as well.
7)Add butter in a sauce pan and bring it to a full boil.
8)Now the butter should be melted. Set this aside till needed.
Whipping Eggs with Sugar
9)Take eggs in a large mixing bowl. Make sure the bowl is dry before whipping eggs.
10)Use an electric beater to whip this. After 2 minutes, start adding sugar little at a time and keep whipping till it gets light, frothy and fluffy.
11) It should take around 6 to 8 minutes.
12)Now add in vanilla extract and mix well.
Alternate Dry & Wet Ingredients
13)Add in half of the plain flour and blend gently using the beater.
14) add the milk mixture and mix on low speed.
15)and the remaining flour and blend for few seconds on low speed. Don’t over mix the batter.
16)Now switch onto a spatula and gently fold the batter until no dry streaks of flour is visible.
Baking Cupcakes
17)Now use an ice cream scoop and divide the batter between the prepared muffin tray. You should get around 12 cupcakes.
18)Place the tray in a preheated oven and bake for 12 to 15 minutes. Remove from oven and let it cool completely.
Icing for Cupcakes
19)For icing. Take icing sugar in a bowl.
20)Add cream and vanilla and mix till completely mixed.
21)Vanilla icing is ready.
Decorate Cupcakes
22)Now use a spatula to spread the icing over the cupcakes.
23)Place a sugar flower on top.
24)Let the icing set for few hours. Enjoy.
25)Enjoy.
Expert tips
- You can sift the dry ingredients using a sifter for more light and airy cupcakes.
- Whip eggs with sugar until light and airy, this create soft and fluffy textured cupcakes.
- You can add some lemon zest, orange zest for flavour in cupcakes.
- Once dry ingredients are added, don’t over blend the batter. Fold gently using spatula.
- Instead of regular milk, you can use soy milk, almond milk.
Serving and storage
This cupcakes can be kept at room temperature for at least 3 to 4 days without spoiling. Enjoy cupcakes on its own or with a cup of tea or coffee.
More Cupcakes Recipe to Try
📖 Recipe Card
Cupcakes Recipe (Glazed cupcakes)
Basic Cupcake Recipe which is easy to make, even kids can bake. This small bakes which are perfect to satisfy your sweet cravings or makes any special occasions even more special. Learn how to make perfect spongy bakery style cupcakes with a simple icing with step by step pictures and video.
Servings: 12 cupcakes
Calories: 144kcal
Equipment
1 12 cup cupcake tin
12 Cupcake Liners
Mixing Bowl
Electric Beater
Spatula
Notes
- You can sift the dry ingredients using a sifter for more light and airy cupcakes.
- Whip eggs with sugar until light and airy, this create soft and fluffy textured cupcakes.
- You can add some lemon zest, orange zest for flavour in cupcakes.
- Once dry ingredients are added, don’t over blend the batter. Fold gently using spatula.
- Instead of regular milk, you can use soy milk, almond milk.
Serving and storage
This cupcakes can be kept at room temperature for at least 3 to 4 days without spoiling. Enjoy cupcakes on its own or with a cup of tea or coffee.
Nutrition
Serving: 1cupcake | Calories: 144kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 58mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 151IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 0.5mg
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