Best vanilla cupcake recipe

Plush, bakery-style vanilla cupcakes using the hot milk method plus a browned-butter vanilla infusion for deeper flavor and a velvety crumb.

Prep Time 20

Cook Time 22

Cooling Time 4

Total Time 46

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Keep the shelf in the middle so heat circulates evenly.
Line a standard muffin tin with cupcake liners.
Whisk flour, baking powder, and salt in a large bowl until fully combined, then set aside.

Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt the butter. Do not let the milk bubble and boil, foam is fine.
For the “secret bakery twist,” add a split vanilla bean pod to the jug now, then briefly return to heat just until the butter smells toasty and turns lightly golden. Cover and leave in the microwave to keep very warm.

In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
With the beater still running, pour the sugar in over 30 seconds.
Beat for 6 minutes on speed 8, until tripled in volume and almost pure white; it should fall in thick ribbons.
Scatter 1/3 of the flour across the surface, then beat on speed 1 for 5 seconds. Stop, add half the remaining flour, then mix on speed 1 for 5 seconds.
Add the remaining flour, then mix on speed 1 for 5 to 10 seconds until the flour is just incorporated. The moment you cannot see flour, stop to avoid gluten development.
Pour the hot milk, vanilla extract, and oil into the now empty flour bowl. Add about 3/4 cups of the egg batter into the hot milk and whisk until smooth; you can be vigorous here and it will look foamy.
With the beater on speed 1, pour the milk mixture into the egg batter over 15 seconds, then turn the beater off.
Scrape down the sides and base of the bowl, then beat on speed 1 for 10 seconds until the batter is smooth and pourable.

Pour batter into the muffin tin, filling 2/3 of the way up. Do not fill more or you risk flat or sunken surfaces.
Bake 22 minutes, until golden and a toothpick inserted into the middle comes out clean.
Cool 2 minutes, then use a fork to lift them out onto a rack. Cool completely before frosting, or serving with cream plus fresh berries or jam.

Fill liners only 2/3 full and stop mixing as soon as the flour disappears to keep the crumb plush. Cool fully before frosting.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword bakery-style, beurre noisette, brown butter, hot milk method, vanilla cupcakes

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