Add sugar and butter in a large bowl, beat them then add eggs. Add vanilla extract o the mixture, add baking four if you are not using self-raising flour. Add the dry ingredients to your wet ingredients then add milk and continue to mix. Spoon batter into the cupcake cases and put it in a preheated oven. Bake until brown then remove and place them in a cooling rack. If you want to prepare the cupcakes ahead of time, it’s best if you make the cupcakes and frosting and store them separately, then frost the cupcakes with frosting the same day or the day before you serve them. The best way to make the cupcakes is to use a large cookie scoop to ensure the batter is evenly divided between each liner.
This batter is on the thinner side, so the cookie scoop works perfectly. Have your ingredients ready at room temperature. The butter may take longer, but the egg, sour cream, and milk can sit on the counter for 15-20 minutes or so. Room temperature ingredients bond together very easily since they’re warmer, creating a seamless and evenly textured batter. Mix your dry and wet ingredients separately. Combine the flour, salt, and baking powder/soda together in a separate bowl and then adding them to the wet batter ensure that everything is evenly mixed and incorporated without the risk of overmixing. Which we’ve already determined is not a good thing.
Always use cupcake liners for cupcakes, and use an ice cream scoop to fill them. This is my favorite tool and favorite tip when making cupcakes. If you want evenly sized cupcakes, do yourself a favor and grab one of those spring release ice cream scoops. They are the perfect size to fill about 2/3 – 3/4 of the cupcake cups which is exactly what you need.
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tbsp baking powder
- 1 large egg, room temperature
- 2/3 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup liquid fat
- Preheat the oven to 200 C. Line a muffin tin with muffin liners or spray with nonstick spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well.
- Any spices you might be adding would be added into the dry ingredients.
- In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined.
- Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
- Divide the batter evenly between the 12 muffin cups.
- Bake at 400 F (205 C) for about 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.