Moist & Fluffy Cupcakes

Posted January 21st, 2009 in Food

You like making cupcakes, but they always turn out too dry or too doughy??  You don’t wanna follow any complicated recipes??  Then you should try this!  :)  With just standard ingredients, you can make perfect cupcakes.

The smell is so tempting that my family starts gathering up to the kitchen and pick one or two right after I take those cupcakes out from the oven. (>u<)  They are very soft, moist inside and yet light!  You can enjoy decoration with icing of your favorite after they are cooled. (˚v˚•)¬

<Vanilla Cupcakes> about 24

  • 1 1/2 cups Self-Rising Flour
  • 1 1/4 cups Plain Flour
  • 225g Unsalted Butter
  • 2 cups Sugar (I used Raw Sugar)
  • 4 Eggs (large size at room temperature)
  • 1 cup Milk
  • 1 tsp Vanilla Extract
       
* Set up the oven at 175~180 Celsius
       
  1. Cream the butter until smooth.  Add sugar gradually, and beat well until fluffy, about 3 minutes.
  2. Add the egg, one at a time.  Beat well after each addition.
  3. Shift in the 1/3 of dry ingredients.  Mix it through, and then add the 1/3 of milk + vanilla.  Continue adding alternatively, and mix through at each addition.  (do not over mix)
  4. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.  Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  5. Bake for 20~30 mins, or until it springs back when you press lightly at the top of the cake.
  6. Cool the cupcakes in the tins for 15 minutes.  Remove from the tins and cool completely on a wire rack.
* You can also make nice sponge cake with this mixture!  Bake in a cake tin, and after it’s cooled fill the cream or decorate with some frosting. :)
They are still soft and moist after few days, storing in the fridge in an airtight container.
       
**********
       
Decorate cupcakes with my favorite Vanilla Butter Icing! ;)
       
<Vanilla Butter Icing> for 24 cupcakes
  • 225g Unsalted Butter
  • 1/2 cups Milk
  • 2 tsp Vanilla Extract
  • 6~8 cups Icing Sugar
       
  1. Place 4 cups of icing sugar in a bowl, add all other ingredients.  Using an electric mixer, beat up till smooth and creamy.
  2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.   (You may not need to add all of the sugar.)
* Keep the icing in an airtight container at room temperature (can last up to 3 days)
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4 Comments on “Moist & Fluffy Cupcakes”

  1. 1 Sienna said at 8:42 pm on August 8th, 2009:

    Oh. My. Godness! My niece has her first birthday party tomorrow and I just made these cupcakes! Bset receipe I have ever used! Your website is going straight into my favourites! I need to make another batch because my partner and I are eating too many! Just amazing! So fluffy! Thanks so much!

  2. 2 umepontarou said at 10:22 pm on August 8th, 2009:

    Hi Sienna

    Thank you for visiting!
    I’m glad that you like this recipe :) And, hope your niece enjoys them tomorrow ♪

  3. 3 YS said at 5:08 pm on October 20th, 2009:

    Hi! I have a question here.. When i shift in the 1/3 of dry ingredients, am I suppose to use a hand whisk to mix them in?

  4. 4 umepontarou said at 1:44 pm on October 21st, 2009:

    YS,

    I apologize my sentence is little strange and unclear.. :(
    You don’t really need to mix through the dry ingredients after you shifted into the bowl, as the ingredients will automatically blended during the process of “shifting”.

    Mixing with hand whisk will be totally no problem though :)

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