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)
(Magnolia cupcakes)
Tags: , ,

20 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 :)

  5. 5 Jessica said at 8:50 am on July 14th, 2010:

    The Magnolia Bakery recipe–good stuff. The Magnolia chocolate recipe was good the first day, but after the first day it started to get really dry. I wonder if taking out one of the eggs and adding more milk would help? Time to do some research.

  6. 6 FS said at 11:18 am on July 14th, 2010:

    Hi,
    Question: Do these refrigerate well? Will they still be soft and moist the next day?

  7. 7 umepontarou said at 3:28 pm on July 14th, 2010:

    Hi FS,

    I don’t recommend you to refrigerate any kind of sponge cake, as it will go dry.
    Next day should be fine. Keep in an air-tight container :)

  8. 8 umepontarou said at 3:29 pm on July 14th, 2010:

    Hi Jessica,

    Oh, let me know if you find out! :D

  9. 9 Jaynicia said at 6:17 am on August 16th, 2010:

    This is the first time I’ve seen raw sugar incorporated in a cupcake recipe and that’s the only sugar I use. I can’t wait to make it. I’ll let you know how it comes out!

  10. 10 umepontarou said at 11:31 am on August 16th, 2010:

    Jaynicia ,

    Thanks! :D

  11. 11 Marie said at 1:48 pm on August 17th, 2010:

    Hi there. I was just wondering if this is a recipe from Australia? If not, what would the conversions be? I’m looking for a cupcake recipe that remains super fluffy still the next day and a little higher in size than the ones I currently make.

    Hope you can help.

    Kind regards,

    Marie :)

  12. 12 Sarah Stalcup said at 2:51 am on August 18th, 2010:

    What do you mean by plain flour? is that cake flour? Non-self-rising flour?

    Thanks!
    Sarah

  13. 13 umepontarou said at 10:49 am on August 18th, 2010:

    Hi Marie,

    This recipe is American, but the conversion is exact same.
    Make sure the egg is completely at room temperature, and the butter is nicely soft. I warm up the milk little bit as well, so that butter doesn’t get harden when I add the milk.

  14. 14 umepontarou said at 10:49 am on August 18th, 2010:

    Sarah,

    Yes, plain flour is cafe flour without any raising agent.

    Thanks :D

  15. 15 jenneration said at 6:39 pm on August 26th, 2010:

    Hi,
    I’m doing a practical assesment take for my food technology class and I’d love to use this recipe. I was just wondering if these makes 24 large cup cakes or 24 mini ones? Because my assesment task is to make 10 hors d’oeuvres, so I’m trying to make mini cupcakes.. If the recipe makes 24 large cup cakes can I halve all the measurements of the ingredients?
    Also, can i use caster sugar or refined sugar?
    I’d love to hear your advice.

  16. 16 umepontarou said at 8:11 pm on August 26th, 2010:

    Hi Jenneration,

    This recipe makes 24 mini cupcakes, so it will be perfect!
    You can use caster sugar :)
    Good luck ☆

  17. 17 Marie from Australia said at 11:55 am on September 1st, 2010:

    Thanks for that, mate. I used cake flour the other day, and my cupcakes STILL came out the consistency of a teacake. GRRRRR…..I really want super-fluffy ones when I break them apart. I’ll let you know how I go.

    Thanks again.

    Kind regards,

    Marie

  18. 18 jenneration said at 7:35 am on September 2nd, 2010:

    Thank you so much for the recipe
    they turned out awesome and I had extra to take home
    and my teacher loved it :)

  19. 19 umepontarou said at 4:17 pm on September 3rd, 2010:

    Marie,

    Thank you :) Good luck☆

  20. 20 umepontarou said at 4:42 pm on September 3rd, 2010:

    jenneration

    Great to hear :-) Thank you

Leave a Comment