Moist Vanilla Cupcakes

    35 minutes

    These easy cupcakes are the perfect flavour for any of your favourite icings, so have fun. The secret to keeping them moist is the addition of an extra egg yolk.

    234 people made this

    Serves: 12 

    • 1 1/4 cups (155g) plain flour
    • 3/4 teaspoon bicarb soda
    • 1 pinch salt
    • 70g butter, cut into pieces
    • 2/3 cup (170ml) milk
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1 egg yolk
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat an oven to 180 degrees C. Line a standard muffin tin with 12 baking cups. Combine flour, bicarb soda and salt in a bowl; set aside.
    2. Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in colour. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.
    3. Divide batter evenly between baking cups. Bake until toothpick inserted into centre comes out clean, about 20 minutes. Cool cupcakes in tin for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.

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    Reviews in English (231)


    I’m not a food science whiz but I’ve been baking a long time and I recognized some things in this recipe of concern. So I made some changes and ended up with a darn good vanilla cupcake. First, the baking soda - and no baking powder. Baking soda typically is used when there’s something acidic in the batter like chocolate or buttermilk but there is none here. Also, baking soda is 4 times as powerful as baking powder so why so much? If some reviewers complained of an off taste or if their cupcakes were crumbly and coarse too much baking soda could be the problem. I eliminated it entirely, substituting 1-1/2 tsp. of baking powder instead. Others reported these were dry – they might have over baked them, but I’m thinking 5 T. of butter wasn’t enough – I increased it to 1/2 cup. As for technique, I didn’t trust the instructions to heat the milk and butter. I used a traditional creaming method instead – cream the butter and sugar together till light and fluffy, add the eggs one at a time, blending well after each; add the vanilla. Add the dry ingredients, in thirds, alternately with the milk, beginning and ending with the flour. Finally, still others mentioned a flat taste – I added 1/4 tsp. of salt rather than just a pinch, and 1-1/2 tsp. of vanilla. As I mixed up the batter I found it needed another 1/4 c. of flour. The cupcakes rose nicely, had great flavor, and were moist with a light and tender crumb. So, some problems as written, perfect with some tweaks.  -  15 Oct 2012  (Review from Allrecipes USA and Canada)


    I really liked these cupcakes. I doubled the recipe and got about 30 cupcakes (the cupcake cups were only filled halfway). I also put a piece of chocolate in the middle of each cupcake right before baking, because we are not very much into plain cupcakes :-) When I tasted a cupcake right from the oven, it did taste a little eggy (but perhaps I was just looking for this taste...) but once the cupcakes have cooled, they are perfect - moist and sort of fluffy at the same time. I think this is a perfect recipe for a basic cupcake batter and I can imagine all the variations for the creative folks - citrus flavour, cocoa/chocolate, coffee...  -  30 Aug 2011  (Review from Allrecipes USA and Canada)


    I made these and I wasn't thrilled. I thought they were chewy and not as flavorful as I expected I guess. Sorry!  -  24 Aug 2011  (Review from Allrecipes USA and Canada)