Milk Cupcakes
These Milk Cupcakes are a baker’s staple, prized for their incredibly soft, tight crumb and subtle sweetness. Unlike heavy butter cakes, these rely on a higher milk-to-flour ratio to achieve a “cloud-like” texture that melts in your mouth.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup whole milk, room temperature
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Preparation Instructions
1. Cream the Base
Preheat your oven to 175°C (350°F) and line a cupcake tray with paper liners. In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy—about 3 minutes.
2. Incorporate Wet Ingredients
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate small bowl, whisk together the flour, baking powder, and salt.
3. The Alternating Method
To keep the batter smooth, add the dry ingredients in three parts, alternating with the milk. Start and end with the flour mixture. Mix just until combined; over-mixing at this stage will make the cupcakes tough rather than fluffy.
4. Bake to Golden
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are a light golden yellow.
5. Cool and Serve
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. These are delicious plain, but they also pair beautifully with a light whipped cream frosting or a simple dusting of powdered sugar.
To customize your cupcakes:
Get a recipe for light Whipped Cream Frosting
Learn how to make Dulce de Leche filling
