Baking Blog

A Foolproof Method for Baking Perfect Cupcakes in 30 Minutes or Less

This flop-proof cupcake recipe will delight both the baker and eater, it is my all-time favorite to bake for family and clients alike, the quickest and easiest method I know. Guaranteed not to fail, I am sure this will become your staple recipe too. These cupcakes are moist, with a light texture and are not overly sweet. They create a base for any flavor combinations you can think of.

With this tutorial + recipe for how to bake cupcakes, you too can have sweet treats ready to decorate in a jiffy!

How to bake cupcakes

Photos via Katrien’s Cakes

Make the Tastiest Cupcakes Ever!

The Pefect Cupcake

Discover irresistible flavor combinations and impressive decorating techniques for designer cupcakes that will satisfy any sweet tooth.Enroll Now »

How to bake cupcakes

This recipe makes approx. 20 standard muffin-sized cupcakes

Ingredients:

  • 2 cups (260 g/9 1/4 oz ) self-rising flour
  • 1 1/4 cup (250 g/9 oz) granulated sugar
  • 1 cup (230 g/8 1/4 oz) salted butter, softened (or at room temperature)
  • 4 large eggs
  • 1/4 cup (60 ml/2 1/4 fl oz) milk
  • 2 teaspoons (10 ml) vanilla essence or vanilla extract

Tip: I use salted butter in my recipes as it is easier to find and cheaper than unsalted butter. The salt in the butter enhances the flavor of the cupcakes, but if you prefer to use unsalted butter, add a generous pinch of salt to the recipe.

Assemble cupcake ingredients

Step 1:

Preheat the oven to 325 F (160°C) for a conventional oven. 

Place 20 standard muffin-wrappers into muffin tins and assemble your ingredients.

Beat together ingredientsStep 2:

Sift the flour into a mixing bowl and add the sugar, softened butter and eggs. Mix for 30 seconds with a handheld electric beater or a standing mixer with a paddle attachment on medium speed to combine all the ingredients.

Add milk to cupcake batter

Light and fluffy cupcake batterStep 3:

Add the milk and vanilla essence or extract and beat for another 2 minutes or until the mixture looks light and fluffy.

Spoon batter into wrappersStep 4:

Spoon rounded ice cream scoops (± 1/4 cup/ 60 ml/ 2 1/4 fl oz) of batter into the wrappers and bake for about 20-22 minutes or until an inserted skewer or toothpick just comes out clean.

Cooling cupcakesStep 5:

Take the cupcakes out of the oven and let them cool for 5 minutes. Lift them out of the muffin tins and place on a wire cooling rack.

Decorate cupcakes

Step 6:

Decorate the cupcakes with the icing of your choice.

Keep un-iced cupcakes for 2 days in an airtight container at room temperature or freeze for up to 2 months.

Iced cupcakes will last for four days at room temperature in an airtight container.

Decorated cupcakes

Want more cupcake ideas? Check out our resources here.

Basic butter cupcakes recipe variations

Chocolate cupcakes

Replace 1/3 cup (40 g/1 1/2 oz) flour with a 1/3 cup (30 g/1 oz) of unsweetened cocoa powder. Add 1 tsp (5 ml) instant coffee granules to the milk to give a deeper flavor to the cupcakes.

Marbled cupcakes

Make 1/2 a recipe vanilla and 1/2 a recipe chocolate batter and spoon alternate dollops of batter into each cupcake wrapper. Use a toothpick to marble the two cupcake batters together.

Strawberry cupcakes

Mix 1/2 cup (125 ml/4 1/2 fl oz) chunky strawberry jam into the cupcake batter. You could also add a few drops of red food coloring and strawberry essence instead of vanilla essence to create an authentic look and flavor.

Peanut butter, nut butter or cookie butter cupcakes

Mix 1/2 cup (125 ml/4 1/2 fl oz) chunky peanut butter, nut butter or cookie butter into the cupcake batter.

Orange or lemon cupcakes

Add the grated zest of 1 orange or lemon to the cupcake batter and use the juice of the orange or lemon with milk to make up the liquid amount to a 1/4 cup (60 ml/2 1/4 fl oz).

Almond cupcakes

Add 1/4 cup (35 g/1 1/4 oz) ground almonds to the cake batter and replace 1 tsp (5 ml) of the vanilla essence or extract with almond essence or extract.

Coffee cupcakes

Stir 1/4 cup (60 ml/2 1/4 fl oz) instant coffee granules into the milk before adding it to the cupcake batter.

Caramel cupcakes

Use soft brown treacle or Demerara sugar instead of white sugar and replace the vanilla essence or extract with caramel essence.

Pineapple, apple, peach or pear cupcakes

Add 1/2 a can (±190 g/6 3/4 oz) of drained pineapple pieces, drained apple slices, drained and chopped peach or pear slices to the cupcake batter, folding them in before spooning the mixture into the cupcake wrappers.

Coconut cupcakes

Add 1/3 cup  (45g/1 1/2 oz) toasted, unsweetened desiccated coconut to the cupcake batter and if preferred replace 1 tsp (5 ml) of the vanilla essence or extract with 1 tsp (5 ml) coconut essence or coconut liqueur.

Passion fruit cupcakes

Replace the 1/4 cup (60 ml/2 1/4 fl oz) of milk with passion fruit juice or with 1 small can (115 g/4 oz) or 1/3 cup (80 ml/3 fl oz) passion fruit pulp with or without seeds.

Chai cupcakes

Replace the milk with a 1/4 cup (60 ml/2 1/4 fl oz) of cooled milky tea and add ½ tsp (2.5 ml) each of ginger powder, cinnamon powder and finely ground cardamom or mixed spice to the mixture.

Gluten-free cupcakes

Replace the self-rising flour with gluten-free self-rising flour.

Dairy-free cupcakes

Replace the 1 cup (230 g/8 1/4 oz) of salted butter with dairy-free shortening or margarine and add a generous pinch of salt to the batter. Replace the 1/4 cup (60 ml/2 1/4 fl oz) of milk with almond milk, soy milk, rice milk or oat milk.

Learn More About Baking Perfect Cupcakes!

The Pefect Cupcake

Discover irresistible flavor combinations and impressive decorating techniques for designer cupcakes that will satisfy any sweet tooth.Enroll Now »

32 Comments

Enid Myburgh

Is it possible to send this resepies to my email address please

Reply
Katrien Van Zyl

Hi Enid, I will do so with pleasure.

Reply
sonik

To email too… pls!! 🙂
Thank you in advance…!!
Wish you “Happy Holidays”!!

Reply
Katrien Van Zyl

Sent 🙂

Reply
Vani

Dey looks awesome.

Reply
Katrien Van Zyl

Thank you Vani!

Reply
christina skinner

Can you please e-mail recipes to me. Thanks gor sharing.

Reply
Katrien Van Zyl

Sent 🙂

Reply
Lorna bentley

Hi Katrina your recipes are awesome please can you email the receipts – much appreciated lorna

Reply
Katrien Van Zyl

Sent 🙂

Reply
Sonia

Please email me this recipe. Where can I find your book “Cakes”?

Reply
Katrien Van Zyl

Sent 🙂

Reply
Caroline Princehorn

Would love to have the recipes also sent to my e-mail address.
They all sound so delicious and so easy. I will definitely have to try a few. Thank you in advance.

Reply
Katrien Van Zyl

Sent 🙂

Reply
Shevon

Would love it if you kindly send the recipes to my email. Thanks in advance. Have a bless one.

Reply
Katrien Van Zyl

Sent 🙂

Reply
JT

Hi, could you please e-mail this recipe/ page please?
Thankyou

Reply
Katrien Van Zyl

Sent 🙂

Reply
Sheralee Womack

Is it possible you could send me the recipe to my email address please

Reply
Barbara H

Hello. I have a question. If I use margarine in this recipe will change the flavor or texture of the cupcake? Thanks

Reply
Katrien Van Zyl

Hi Barbara, the margarine will change the flavor slightly but if you are used to the taste of margarine you are welcome to use it. The texture will not change. Happy baking!

Reply
Ameenah Dee

Pls send to my mail too. Thanks

Reply
Rosemary Correia

Could you please email me the recipes as I would love to try some of these recipes.

Thank you.

Reply
firelizard8367

If I just wanted to use all purpose flour instead of the self-rising, what else would I need to substitute?

Reply
Katrien Van Zyl

Hi Firelizard, if you use all purpose flour, add 2 tsp (10 ml) baking powder to the flour.

Reply
joy

hi mam,,,is it possible to cook that in steamer…i dont have oven…i would like to have a recipes of coconut cupcakes and peanut butter cupcake..please…no bake cupcake is possible?im a begginners only…

Reply
Annette Johnson

Hi Katrien,
Thank you for the gift of this blog. You’ve simplified the tastiest cupcakes for us all.
Can you please forward your recipes to my email? I look forward to future blogs from you.

Reply
Kristin Doherty

Hi Annette,
The best way to get all our new recipes and tutorials is by subscribing to the blog! Here’s the link to subscribe to the Cake Decorating Blog: http://www.feedblitz.com/f/?sub=857376 Hope that helps!
Kristin at the Craftsy Blog

Reply
Emiliana M. Coronel

Please email me your very interesting recipes. I’m quite new to baking. Thank you. More power.

Reply
Craftsy

Hi Emiliana,
We’re so glad you enjoy our recipes! If you’d like to receive our new recipes via email, we’d recommend subscribing to the blog here: http://www.craftsy.com/blog/subscribe/ Thanks for reading the Craftsy Blog!

Reply
Madihah

Hello! these recipes are great as I need to make an experiment on how different types of fruits affect the cupcakes but I have one question.. since these recipes quantities are for 20 cupcakes.. may I ask how to make it into one serving? Please email me the recipes and thank you!

Reply
Ana Becker

Ours loved this recipe !!! I’ll do it and then I’ll count the results. Thank you for sharing these wonderful recipes.

Reply

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