Easy Cupcake Recipe

You can prepare homemade cupcakes with this recipe using accessible pantry staples. Below you will find ingredient amounts, clear preparation steps, and helpful serving tips.

Ingredients

200 g wheat flour
100 g sugar
2 eggs
100 g melted butter
120 ml milk
2 tsp baking powder
1 tsp vanilla extract

Step-by-step preparation

Preheat the oven to 180°C and line a muffin tin with 12 paper liners.
Mix the flour, sugar, and baking powder. Separately whisk the eggs, milk, cooled melted butter, and vanilla.
Combine the contents of both bowls, stirring only until no dry flour is visible.
Fill the liners to 3/4 height and bake for 20-25 minutes, until a wooden skewer comes out clean. Cool completely.

Time and servings

Time: 40 minutes. Servings: 12 pieces.

Tips and variations

Measure out ingredients before starting.
You can add grated lemon zest or chocolate chips to the batter.
Apply frosting only to completely cooled cupcakes.

How to prepare the batter

Before starting, take the eggs and milk out of the fridge so they are not too cold. Melt the butter over low heat and set it aside to cool: hot butter can curdle the eggs. Meanwhile, line the muffin tin cavities with paper liners and preheat the oven. Batter made with baking powder is best scooped into the tin and baked immediately after mixing.

Mix the flour and baking powder well so the leavening agent is distributed evenly. In a second bowl, whisk the eggs with milk, melted butter, and vanilla. Next, pour the wet ingredients into the dry bowl. Stir with a spoon or spatula just until dry flour disappears. A few small lumps are completely fine. Overmixing can make the cupcakes dense instead of light and tender.

Scooping and baking

Divide the batter evenly among the paper liners. You can use two spoons: scoop the batter with one and push it into the liner with the other. Do not fill the liners to the very top, as the batter rises during baking. This quantity yields about 12 standard cupcakes, though the exact number depends on cavity size.

Place the tin on the middle rack of the preheated oven. Toward the end of the baking time, insert a wooden skewer into the centre of one cupcake. If it comes out clean without raw batter, they are done. If wet batter clings to the stick, bake for a few more minutes and test again. Ovens vary, so always check the interior rather than relying solely on the crust colour.

After taking them out, wait a few minutes, then transfer the cupcakes to a wire rack. This prevents steam from collecting under the paper liners. Allow them to cool completely before decorating. Warm cupcakes will melt frosting or glaze, causing toppings to slide off.

Additions and decorating

Grated lemon zest gives the batter a fresh citrus aroma. Grate only the colourful outer peel, since the white pith is bitter. You can gently fold in chocolate chips at the very end, alongside the last traces of dry flour. Keep additions moderate so the batter can rise freely.

These cupcakes taste great plain without any topping. For a festive look, dust the cooled tops with powdered sugar or coat them with a thin glaze. Pipe frosting onto each cupcake right before serving, or store decorated cupcakes under conditions suited to the frosting used. When transporting, arrange them securely in a container so they do not tip over.

Storage

Store completely cooled, unfrosted cupcakes in an airtight container to keep them from drying out. If baking a day ahead, prepare frosting separately and decorate before serving. Make sure the bottoms are cold before closing the lid: trapped steam will moisten the paper liners and soften the crust.

Choosing muffin tins

A metal baking tin supports the paper liners during baking and maintains a neat shape. If using smaller tins, check for doneness earlier. Larger cups may require extra minutes. Regardless of size, divide the batter evenly so all cupcakes bake at the same pace. Avoid placing the tin too close to the upper heating element.