These magical cupcakes can be stuffed with anything and then frosted. They are soft, easy to bake, delicious, buttery, and flavourful. Put room-temperature unsalted butter into a mixing bowl and add sugar and a pinch of salt. Using an electric mixer, mix the ingredients for about 5 minutes until some of the sugar dissolves and the butter turns yellow.

Add two eggs and vanilla extract for flavour and continue mixing for another 2 minutes. Sift in cake flour and a tablespoon of baking powder into the butter mixture. Mix the flour for about one minute until the batter looks smooth with no lumps, if you are using a spatula, this will take longer.

For the last ingredients, add unsweetened milk which is going to make this cupcake as fluffy and soft as possible, continue mixing until smooth and dense. Pour the batter into a piping bag which will be easier to pipe into the cupcake liners, you can alternatively use a spoon. Line the muffin pan with cupcake liners then pipe or scoop the batter and add to the liners to three-quarters full.

Bake in a preheated 330 Fahrenheit/ 165C oven for 15 to 20 minutes. After baking the cupcakes, put them on a cooling rack to cool down completely. Since these cupcakes are pretty buttery, you can add whipping cream, fruits, and serve.


  • 100g/ 3.54Oz (¼ cup + 3 tbsp) unsalted butter
  • 100g/ 3.5Oz (1/2 cup) Sugar
  • 1/8Tsp Salt
  • 2 Eggs
  • 1,5Tsp pure vanilla extract
  • 150g/ 5.3Oz (1 Cup)  of  Cake flour
  • 1Tsp Baking powder
  • 100ml Milk

Bake at 330F/ 165℃ for 20 minutes

Here is the recipe for a creamy buttercream frosting