Perfectly Moist Vanilla Cupcakes/Cakes

Vanilla cupcakes are a classic and delicious treat, perfect for any occasion. Whether you’re throwing a birthday party or just looking for a simple dessert, these perfectly moist vanilla cupcakes are sure to please. They have an amazing flavour and they are moist and soft.

You can use the same batter to make vanilla cakes as well. Because the cakes turn out moist and denser, this cake batter is great to use for cakes that might require stacking or sculpting/carving; there is no need to add extra sugar syrup unless you want your cake super moist.

Ingredients

6 eggs
415 g (2 cups) sugar
140 ml milk
400 ml vegetable oil
3 Tbsp vanilla extract or 2 Tbsp vanilla bean paste
520 g (3 3/4 cups) all purpose flour
a pinch of salt
1 Tbsp baking powder

This makes enough batter for 36-40 big/regular cupcakes OR 72-80 mini cupcakes OR a 28 cm (11 inch) round cake. You will also need cupcake/muffin pans and cupcake liners or a cake pan lined with parchment paper.

Directions

Preheat oven to 180°C (350°F) with ventilation or 165°C (330°F) without ventilation.

Use a stand mixer to beat the eggs with the sugar and a pinch of salt for 10 minutes on medium-high speed.

If you don’t have a stand mixer, beat the egg whites and a pinch of salt with a hand mixer until stiff peaks form. Add the sugar and beat until dissolved. Fold in the egg yolks with a spatula.

In the meantime, place cupcake liners in your pans. Also, sift together the dry ingredients – flour and baking powder.

After you’ve mixed the eggs and sugar for 10 minutes, turn the mixer’s speed to low and slowly pour the oil over the egg mixture while the mixer is running. Do the same to incorporate the milk.

Gradually add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Add the dry ingredients in three batches rather than everything at once.

Place the batter in your cupcake pans using an ice cream scoop, filling them about 2/3 full.

Bake the big/regular cupcakes for 20-22 minutes, the mini cupcakes for 13-15 minutes.

If you’re making a cake, the baking time depends on the size of your pan but start with 40 minutes and bake it until it passes the toothpick test (i.e. insert a toothpick in the centre and if it comes out clean then it’s ready).

Frost your cupcakes or cakes and enjoy!