• Bruni

New Favourite Vanilla Cupcake

Updated: Jan 28, 2019

Forget dense and heavy vanilla cupcakes.

The recipe below gives you a cupcake which is airy, light and full of vanilla flavour. This is our new favourite go-to recipe for vanilla cupcakes.

You can serve it plain or fill it with any seedless jam.

Yield: 12 cupcakes

Active time: 20 minutes prep + 20 minutes baking

Tin: cupcake pan


- 150g unsalted butter, softened

- 2/3 cup* (140g) granulated white sugar

- 1 and 1/2 cups (225g) all-purpose flour

- 1 teaspoon baking powder

- 4 egg whites, room temperature

- 2 teaspoons vanilla extract or vanilla bean paste

- 1/2 cup (125ml) full-fat milk, room temperature


- Plain or any seedless jam


- Plain, powdered sugar, cream cheese or any other frosting

*cup=250ml cup


1. Preheat oven to 175C. Line cupcake pan with paper baking cups.

2. Sift flour with baking powder. Set aside.

3. In a large bowl mix butter and sugar on high speed until creamy (5-8 minutes). Every so often clear edges of the bowl from any residue. Add egg whites, one at a time. Add vanilla extract, stir until combined. Add sifted flour and gently stir only until combined. Add 1/2 cup milk (at 21C) and gently stir until all ingredients are just about combined. Divide the batter evenly into prepared cupcake cups, filling in 2/3 high. You can leave plain or fill in with seedless jam (I used piping bag: press the tip at least half way down the batter and fill with jam).

4. Bake at 175C for 18-20 minutes. You want cupcakes to be golden and tops to spring back when lightly pressed. Once baked leave for 5 minutes in cupcake pan before transferring to the cooling rack.


1. Beat butter with eggs until fluffy. 8 minutes of mixing may sound like a lot but this will give you the desired texture. Be gentle once stirring egg whites and do it one at a time. After those two steps don’t over mix as you will end up with dense cupcakes. I prefer to use wooden spoon to stir in flour and milk.

2. Use butter and eggs at room temperature. Warm up milk to anything between 21-30C before mixing in with the batter.

3. Jam - you can approach it both ways - you can add to the batter before baking or wait until cupcakes are baked and cooled and fill with jam then.

This is our modified version of vanilla cupcake recipe found on ‘I am Baker’.

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