Description
Joanna Gaines’ irresistible cupcakes blend classic comfort with modern flair, creating a delightful dessert that whisks home bakers into sweet culinary magic. Sweet vanilla layers topped with silky buttercream promise pure indulgence you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 large eggs (50 – 55 grams / 2 ounces each), at room temperature
- ¾ cup caster / superfine sugar
- 1 cup plain / all-purpose flour
- ½ cup milk, full fat
Fats and Oils:
- 60 grams / ¼ cup unsalted butter, cut into 1.5 centimeters / ½ inch cubes
- 1 ½ teaspoons vegetable or canola oil
- 2 teaspoons vanilla extract, the best you can afford
Leavening and Seasoning:
- 1 ¼ teaspoons baking powder
- 1/8 teaspoon salt
Instructions
- Prepare the oven environment by positioning the rack in the middle and heating to 180°C / 350°F (160°C fan). Arrange cupcake liners inside the muffin tin.
- Combine dry ingredients in a large mixing bowl, thoroughly whisking 120 grams / 1 cup flour, 1 1/4 teaspoons baking powder, and 1/8 teaspoon salt until evenly distributed. Set the mixture aside.
- Melt 60 grams / 1/4 cup butter and warm 120 milliliters / 1/2 cup milk in a heatproof container. Use the microwave for approximately 2 minutes, ensuring the butter melts completely without allowing the milk to boil. Cover to maintain temperature.
- Whisk 2 eggs at medium speed for 30 seconds. Gradually introduce 150 grams / 3/4 cup sugar over 30 seconds, then increase to high speed for 6 minutes until the mixture becomes voluminous, pale, and exceptionally fluffy.
- Gently fold the flour mixture into the egg mixture in three stages. Mix on low speed for 5 seconds between each addition, ensuring minimal disruption to the batter’s delicate structure.
- Create a liaison by combining 3/4 cup of the egg mixture with the warm milk mixture. Whisk until achieving a smooth, foamy consistency. Gradually incorporate this tempered mixture into the remaining egg batter while mixing on low speed.
- Perform a final gentle mix, scraping bowl sides to guarantee a uniformly smooth, pourable batter consistency.
- Distribute the batter evenly into cupcake liners, filling each approximately 2/3 full. Utilize an ice cream scoop for precise portioning. Bake for 22 minutes until achieving a golden brown color and passing the toothpick test.
- Allow cupcakes to rest in the tin for 2 minutes, then transfer to a wire rack for complete cooling. Once cooled, embellish with preferred frosting, whipped cream, fresh berries, or jam.
Notes
- Crack eggs at room temperature to ensure smoother mixing and better volume when whipping, creating lighter, fluffier cupcakes.
- Gently fold ingredients until just combined, stopping as soon as no dry streaks remain to maintain a tender crumb.
- Heat milk and butter carefully, aiming for a warm (not hot) temperature that helps ingredients blend seamlessly.
- Measure batter precisely, filling cupcake liners exactly two-thirds full to guarantee perfect rising and even baking.
- Allow cupcakes to cool completely on a wire rack, giving frosting the best surface for smooth, clean application.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 275 kcal
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 155 mg