Moist & Fluffy Cupcakes

Posted January 21st, 2009 in Food 49 Comments »

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)

49 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:


    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:

    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! 😀

  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! 😀

  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?


  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:


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

    Thanks 😀

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

    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,


  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:


    Thank you 🙂 Good luck☆

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


    Great to hear 🙂 Thank you

  21. 21 Saba said at 8:29 pm on October 6th, 2010:

    Those look lovely. i have been looking for a moist but light cupcake recipe. Going to try these very very soon!
    i wanted to know if i could just use plain flour and not self raising flour? will that effect the texture of the cupcake?because i really want it to be fluffyy and moistt at the same time. thanks!

  22. 22 umepontarou said at 9:52 am on October 7th, 2010:

    Hi saba,

    You can use plain flour instead of S/R flout 🙂
    Add about 1 tsp of baking powder (or baking soda) to the flour and shift together.

  23. 23 sumaya said at 5:26 pm on October 12th, 2010:


    This recipe sounds uber easy….just wat i need, as i am to make 3 dozens for my daughters baker day cake sale tomorrow. (‘ ‘,)

  24. 24 umepontarou said at 1:54 pm on October 14th, 2010:

    Hi Sumaya,

    Hope your daughter had a wonderful birthday 😉

  25. 25 su said at 7:16 pm on October 14th, 2010:

    Just to let u know, the cupcakes came out divine….moist, fluffy,tasty…all that a cupcake needs to be…Thanks

  26. 26 umepontarou said at 10:21 am on October 15th, 2010:


    That’s great! Thanks for your feedback 😀

  27. 27 cindy said at 10:04 pm on October 15th, 2010:

    i am new to baking:) when you mentioned 1 cup, how many grams does it equate to? thanks for advising 🙂

  28. 28 umepontarou said at 1:24 pm on October 16th, 2010:

    Hi Cindy,

    It’s about 125 ~130 g 🙂

  29. 29 Hazel said at 11:57 pm on October 19th, 2010:

    Hi I was wondering if plain flour is all purpose flour. And also, by not over mixing, how many minutes is that?

  30. 30 umepontarou said at 7:19 am on October 20th, 2010:

    Hi Hazel,

    You can use all purpose flour.

    When you are holding the flour into the mixture, use a wooden or plastic spatula, and do not mix like you mix muffing dough.
    Gently move the spatula from the bottom of the mixture to the surface, as if you are scooping up something. Your left hand can rotate the mixing bowl as you hold in the flour.
    You should stop this process when the flour is just disappeared. Don’t keep going, as it will make the cake heavy. It takes me about 10~20 seconds.

  31. 31 Litsa said at 5:20 pm on November 15th, 2010:

    Hi, just wondering is it an electric beater? And

  32. 32 Litsa said at 5:28 pm on November 15th, 2010:

    Also if I’m making about 30 cupcakes should I use 5 eggs?? Thanks

  33. 33 umepontarou said at 12:49 pm on November 16th, 2010:

    Hi Litsa,

    You can multiply 1.3 to the above recipe when making 30 cupcakes. You can use 5 eggs.

    And yes, I use an electric mixer, but if you are strong and have time, you can just use a normal whisk 🙂

  34. 34 Litsa said at 9:46 pm on November 16th, 2010:

    Thank you:)

  35. 35 White Chocolate and Rosewater Cupcakes | tasted by two said at 6:00 pm on December 14th, 2010:

    […] (Adapted from the food blog, Umeboss. […]

  36. 36 maame nhyira said at 8:05 pm on January 15th, 2011:

    Thank you so much for this recipe. This is my first time baking and it was incredible. Everyone who tried it, loved it. I will apprecite it if you post some cupcake toppings.

  37. 37 rachelk said at 2:42 pm on May 7th, 2011:

    These are so scrummy yummy and will never use a different recipe ever……Im wanting to make Chocolate ones also…..Can you please advise what recipe I would use for choc one?

    thank you x

  38. 38 umepontarou said at 8:00 am on May 8th, 2011:


    You can add 1 tablespoon of cocoa to the recipe. Just shift in with other flour 🙂

  39. 39 rachel said at 11:35 pm on May 9th, 2011:

    thank you very much….just going to make some now 🙂

  40. 40 rachel said at 4:46 pm on May 11th, 2011:

    Hi again. Ive been asked by a friend to make a Giant cupcake for her.Ive got the mould. Just hoping this recipe will work in such a big cake….Have you made a Giant cupcake before? If so do you have any advice…..many thanks

  41. 41 umepontarou said at 5:57 am on May 12th, 2011:


    I’ve never made a giant cupcake with recipe, but I’m sure it’ll work fine.
    To make sure the cake doesn’t get dry or uncooked in the centre, it’d be better to cook in the oven around 160℃.

  42. 42 rachel said at 10:09 pm on July 23rd, 2011:

    this recipe works fab with giant cupcakes and normal cakes its great…..u not got a carrott cake recipe have you lol x

  43. 43 umepontarou said at 1:01 pm on July 24th, 2011:


    Hmmm… giant cupcake!! Sounds good 😀

  44. 44 Niki said at 9:18 am on August 15th, 2011:

    OMG! I’ve made cupcakes with this recepie a few times now and people have raved about this! Thank you so much for posting this up, has truly made a me a popular person in the office 🙂

  45. 45 umepontarou said at 6:28 am on August 16th, 2011:


    Haha! Thanks for the positive feedback 😉

  46. 46 Charlotte said at 7:58 pm on October 5th, 2011:

    Oh man. I just made these. One mixture made about 60-70 cupcakes. 60-70 DELICIOUS cupcakes, I might add.

    This is the best cupcake recipe I’ve found. Thanks so much!

  47. 47 umepontarou said at 7:16 am on October 6th, 2011:

    Hi Charlotte,

    60~70!? You used a small cupcake tin? Anyway glad you enjoyed it 😀

  48. 48 Addiel said at 5:15 am on December 12th, 2011:


    So i can use 2 3/4 cups of plain flour and 1 tsp of baking powder instead of using 1 1/2 cups self rising flour and 1 1/4 cups plain flour?

    Thanks for this recipe i will be making it today!

  49. 49 umepontarou said at 5:55 pm on December 12th, 2011:


    Yes, I sometimes do that too 😀

Leave a Comment