Basic Cupcake
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 Cupcakes
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Calories
300 kcal
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Course
Baked Goods
Basic Cupcake
Description
This Basic Cupcake recipe begins with creaming unsalted room-temperature butter and caster sugar until the mixture becomes pale and fluffy. Eggs are added one at a time to maintain texture and volume. Self-raising flour and baking powder are sifted and folded gently into the mixture alternated with milk to create a smooth batter.
The batter fills paper-lined muffin tins about two-thirds full and bakes at 170°C (325°F) for 20-25 minutes until a toothpick inserted in the center comes out clean. The result is cupcakes with a tender crumb and slight golden crust. Cooling on a rack before decorating ensures proper setting.
This basic cupcake provides a neutral vanilla flavor suitable for various toppings and fillings. It is ideal for beginners and adaptable to different flavors by adding extracts or mix-ins.
Nutritional information is provided as courtesy and should be used as an estimate.
Ingredients
- 225 g butter Unsalted, room temperature
- 225 g sugar Caster
- 4 large egg
- 225 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
Instructions
- Preheat your oven to 170°C (325°F) with a gas mark of 3. Line a 12-hole muffin tin with cupcake cases.
- Take a large bowl and cream together the unsalted butter and caster sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, and beat until fully incorporated.
- In a separate bowl, sift the self-raising flour and 1 tsp of baking powder. Gradually fold the flour mixture into the butter mixture, alternating with 2 tbsp of milk, until just combined.
- Fill each cupcake case about two-thirds full with the batter.
- Bake in the oven for 20-25 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
- Once done, allow the cupcakes to cool completely on a wire rack.
Notes
- Use unsalted butter at room temperature for optimal creaming texture.
- Beat eggs one at a time into the butter and sugar mixture for even incorporation.
- Sift flour and baking powder before folding to avoid lumps and maintain lightness.
- Do not overmix batter to prevent dense cupcakes; fold until just combined.
- Fill cupcake cases about two-thirds full to allow proper rising without spillover.
- Test doneness by inserting a toothpick in the center; it should come out clean.
- Let cupcakes cool completely on a wire rack before frosting or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 181mg | 8% |
| Potassium | 50mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 563IU | 11% |
| Vitamin D | 0.4µg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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