Welcome to the world of baking where we’re going back to basics with a timeless favorite: Basic Cupcakes. This recipe is a cornerstone for any budding baker, offering a simple yet delicious treat that’s perfect for any occasion.

Whether you’re hosting a birthday party, a casual gathering, or simply craving a sweet indulgence, these cupcakes are sure to delight.

Originating from humble beginnings, the basic cupcake has stood the test of time, becoming a staple in kitchens around the world. Its simplicity allows for creativity to flourish, with endless possibilities for flavor variations and decorations.

Despite its uncomplicated nature, mastering the perfect cupcake requires attention to detail and a touch of finesse, making it an ideal recipe for both beginners and experienced bakers alike.

Crafted with just a handful of pantry staples, including butter, sugar, eggs, flour, baking powder, and a dash of milk, these cupcakes embody the essence of homemade goodness.

The combination of creamy butter and delicate sugar creates a light and fluffy texture, while the addition of eggs lends richness and structure. Sifted self-raising flour ensures a tender crumb, while a hint of baking powder provides the perfect rise. Finished with a touch of milk for moisture, these cupcakes are a true testament to the beauty of simplicity.

Expert Tip: For extra flavor, add a teaspoon of vanilla extract or your favorite extract to the batter before mixing.

Ingredients

Butter Unsalted: Butter adds richness and flavor to the cupcakes, resulting in a moist and tender crumb.

Sugar Caster: Caster sugar helps to sweeten the cupcakes and contributes to their light and airy texture.

Eggs: Eggs provide structure and richness to the cupcakes, helping them to rise and maintain their shape during baking.

Self-Raising Flour: Self-raising flour contains leavening agents that help the cupcakes to rise, resulting in a light and fluffy texture.

Baking Powder: Baking powder further enhances the rise of the cupcakes, ensuring they are light and airy.

Milk: Milk adds moisture to the cupcakes, keeping them soft and tender.

Expert Tip: Use an ice cream scoop or a measuring cup to portion the batter evenly into the cupcake cases for uniform cupcakes.

Serving Suggestions

Serve these Basic Cupcakes plain for a simple and satisfying treat, or get creative with your favorite frosting and decorations. Here are some serving suggestions to elevate your cupcake experience:

• Vanilla Buttercream Frosting: Whip up a batch of creamy vanilla buttercream frosting and pipe it onto the cupcakes for a classic finish.
• Chocolate Ganache: Indulge your sweet tooth with a rich and decadent chocolate ganache topping. Simply melt together chocolate and cream, then pour over the cooled cupcakes.
• Fruit Compote: Top your cupcakes with a spoonful of homemade fruit compote for a burst of fresh flavor. Choose your favorite fruits such as strawberries, blueberries, or raspberries.
• Sprinkles and Decorations: Add a playful touch to your cupcakes with colorful sprinkles, edible glitter, or fondant decorations. Let your creativity run wild!

No matter how you choose to serve them, Basic Cupcakes are sure to be a hit at any gathering or celebration.

Expert Tip: Ensure all ingredients are at room temperature before starting to ensure proper incorporation and a smooth batter.

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but keep in mind that it may affect the overall flavor of the cupcakes. Adjust the amount of additional salt in the recipe accordingly.

Can I substitute all-purpose flour for self-raising flour?

Yes, you can substitute all-purpose flour, but you will need to adjust the amount of baking powder used. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder.

How can I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week. Bring them to room temperature before serving for the best taste and texture.

Can I freeze these cupcakes?

Yes, you can freeze cupcakes for up to three months. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator overnight before serving.

How can I prevent my cupcakes from sinking in the middle?

To prevent cupcakes from sinking, make sure not to overmix the batter and avoid opening the oven door too often while they are baking. Additionally, ensure that your baking powder is fresh and that your oven is preheated properly.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Vanilla Cupcakes
• Chocolate Cupcakes
• Oreo Cupcakes
• Sweet Potato Pie Cupcakes
• Red Velvet Cupcakes

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Basic Cupcake

by Nabeela Kauser

Learn to make basic cupcakes at home with this simple recipe. An ideal treat for sweet tooths, these delightful, fluffy cupcakes are a joy to create regardless of your baking expertise. 

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Baking

Cuisine American, British

Servings 12 Cupcakes

Calories 300 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 225 g Butter Unsalted, room temperature
• ▢ 225 g Sugar Caster
• ▢ 4 large Eggs
• ▢ 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

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 300kcalCarbohydrates: 33gProtein: 5gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 103mgSodium: 181mgPotassium: 50mgFibre: 0.5gSugar: 19gVitamin A: 563IUVitamin D: 0.4µgCalcium: 39mgIron: 1mg

Keyword Baked, Cakes, Cupcakes, Fairy Cakes, Food, Party Food, Recipe

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