Ah, cupcakes…
Who can resist the little king of baking? Besides being cute, they’re the perfect size for decorating, eating, and transporting.
Despite their simplicity, making a good vanilla cupcake that’s light and fluffy isn’t easy—or at least it hasn’t been for me.
I’ve tried countless recipes, some better than others. I’m not going to blame the recipe; perhaps my execution wasn’t thorough enough. I tend not to follow instructions exactly, and I rush things.
Until one day, I stumbled upon this recipe from a famous London bakery, The Hummingbird Bakery, which caught my attention both for the quantity of ingredients, especially the butter, and for the order in which they’re added.
Keep in mind that this recipe uses grams for measurements, not the typical cups I’m used to, so you’ll need a kitchen scale.
Another thing to consider is the yield. It’s theoretically for 12 cupcakes, but every time I make them, it only makes 10 or 11 at most.
So, if you’re looking for cupcakes for 6, 4, or fewer people, this recipe is ideal.
I thought I was doing something wrong and decided to investigate. Sure enough, I found a couple of blogs where the authors ended up with the same quantities (surprise!).
Of course, you can divide the batter into 12 cupcakes, but they’ll be shorter than usual, leaving more room for frosting—perhaps that’s the idea.
Table of Contents
How to Make a Vanilla Cupcake Recipe?
Recipe Overview
- Servings: 12
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Calories (per serving): 401
These vanilla cupcakes combine a fluffy crumb with a delicate vanilla aroma. They’re the perfect base for a wide variety of toppings, from creams and frostings to fruits and themed decorations.
Ingredients for the Cupcakes
| Ingredient | Quantity |
|---|---|
| Butter | 130 g |
| Sugar | 130 g |
| Eggs | 3 |
| Vanilla essence | 1 teaspoon |
| Lemon zest | Zest of 1 lemon |
| Flour | 195 g |
| Salt | Pinch |
| Baking powder | 7 g |
| Milk | 60 cc |
| Cupcake liners | 12 large |
Ingredients for the Topping
| Ingredient | Quantity |
|---|---|
| Butter | 130 g |
| Heavy cream | 30 cc |
| Vanilla essence | 1 teaspoon |
| Powdered sugar | 230 g |
| Paste food coloring | To taste |
| Sprinkles or sweets | Optional |
Preparation
Step 1
In a bowl, place the room-temperature butter with the sugar and beat until creamy. Add the eggs one at a time, then incorporate the vanilla essence and lemon zest.
Step 2
Sift together the flour, salt, and baking powder, and add them to the mixture. Pour in the milk and mix gently until combined.
Step 3
Pour the batter into the cupcake liners and bake in a preheated oven at 180°C (moderate heat) for 18–20 minutes. Remove and let cool.
Step 4
For the frosting, beat the room-temperature butter until creamy. Add the cream and vanilla essence. Reduce speed and gradually add the powdered sugar.
Step 5
If you want multi-colored frosting:
- Divide the frosting into small bowls
- Add paste food coloring to each
- Mix well
Transfer to a piping bag with a star or plain tip, decorate as desired, and finish with sprinkles or candies.
Video Guide 📽️
Tips
- Add a pinch of cinnamon or cardamom for a more complex flavor
- Gluten-free option: Use almond flour or a gluten-free flour blend instead of wheat flour
How to Improve Your Results? The quality of ingredients is fundamental for excellent results. Use fresh products, respect the proportions, and follow the baking times carefully to achieve the perfect texture and flavor.
Nutritional Facts (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | 401 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 23 g |
| Saturated Fat | 14 g |
| Sugar | 32 g |
| Fiber | 1 g |
| Sodium | 180 mg |
FAQs – Frequently Asked Questions
Why are my cupcakes dense instead of fluffy?
This usually happens when the batter is overmixed or the butter and eggs are not at room temperature.
Can I make these cupcakes ahead of time?
Yes. You can bake the cupcakes 1–2 days in advance and frost them the day you plan to serve.
Can I reduce the sugar?
You can slightly reduce it, but keep in mind that sugar affects both texture and moisture.
Do I need a scale?
Yes. This recipe relies on gram measurements for accuracy.
Conclusion
These vanilla cupcakes may look simple, but they deliver consistent results, a soft crumb, and a balanced flavor when made carefully.
With quality ingredients and a bit of patience, this recipe becomes a reliable base for countless variations and decorations—perfect for small gatherings or when you want bakery-style cupcakes at home.
