Vanilla Cupcakes One Bowl Moist Fluffy

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Soft and fluffy vanilla cupcakes made in one bowl with pantry ingredients. Easy to make, quick to bake, and perfect for everyday treats.

Prep Time 15

Cook Time 17

Total Time 32

Servings Cupcakes

Calories 220kcal

Author Fay

Preheat Oven: Set your oven to 180°C (350°F). This temperature will ensure your cupcakes bake evenly.
Prepare Cupcake Tray: Line a cupcake tray with white baking cups. This will prevent sticking and make it easier to remove the cupcakes after baking.
Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, caster sugar, and a pinch of salt. Make sure these are well combined to ensure an even rise in your cupcakes.
Add Wet Ingredients: To the same bowl, add the milk, eggs, vanilla extract, and melted unsalted butter.
Combine Everything: Mix everything together using a hand whisk until the batter is smooth and no flour lumps remain. Be careful not to overmix, as this can lead to dense cupcakes.
Fill Baking Cups: Use a regular-sized cookie scoop to distribute the batter evenly among the 12 baking cups. This ensures each cupcake will be the same size and will bake uniformly.
Bake Cupcakes: Place the tray in the preheated oven and bake for 15-17 minutes. They're done when a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Cooling: After baking, remove the tray from the oven. Allow the cupcakes to cool in the tray on a wire rack for 2 minutes. This brief cooling period makes it easier to remove them from the tray.
Finish Cooling: Transfer the cupcakes from the tray to the wire rack and let them cool completely. This step is crucial for the perfect texture and to prevent sogginess.

Flour: Use cake flour for a lighter texture, or substitute with self-raising flour if needed (omit baking powder if using self-raising flour).

Mixing: Avoid overmixing the batter to prevent the cupcakes from becoming dense.

Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze without frosting.

Sugar Option: Caster sugar is preferred for its fine texture, but granulated sugar works too.