Easy cupcake recipe, for perfect results every time!

This easy cupcake recipe is my ‘go-to’ recipe, which I use for all my customer orders.

It can be changed to different flavours, so is very versatile!

Simply change out some of the flour for cocoa powder to create chocolate cupcakes. Or, replace the vanilla extract with another flavour, such as lemon.

I must have baked 100’s or even 1000’s of these over the past few years, and always get fabulous feedback about them.

 

So, let’s get baking….

As well as sharing my favourite easy cupcake recipe with you, I will also be answering some of the questions I get asked most often.

If you are new to baking, or even if you are a seasoned baker, I hope you will find these hints and tips useful.

easy-cupcake-recipe-by-julie-rogerson

What is the secret to fluffy cupcakes?

This is an easy one!

Always use the margarine and eggs at room temperature.

Simply remove the chilled ingredients from the fridge for 1-2 hours before using, for best results (this may vary, depending on the temperature of your room).

Note – I personally don’t keep my eggs in the fridge – I store at room temperature.

Why do you need to use ingredients at room temperature?

When at room temperature, margarine, eggs, butter, and other dairy ingredients form an emulsion which traps air. Whilst baking in the oven, this trapped air expands and produces a fluffy baked sponge cake (or other bake).

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How do you make cupcakes equal?

One of the most popular questions I get asked is how to make sure your cupcakes are all the same size.

The only way to achieve this, is to put the same amount of batter into each cupcake case.

You could weigh the batter into each case individually. But that is going to be quite a task!

So, I use an ice-cream scoop, to make sure my cupcakes bake evenly.

 

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How do I bake the perfect cupcake?

The recipe you follow is important in achieving that perfect cupcake, but your oven can have a big effect on your results too!

They can have ‘hot’ spots or ‘cold’ spots, then there is the conversion of temperatures, depending if you are using gas, electric, fan assisted etc.

One of my best recommendations, is to get an oven thermometer. Quite often, the temperature on the dial is not as accurate as you think, and can vary.

Simply place the oven thermometer in the oven, before you turn it on, and you can pre-heat to the correct temperature for baking your cake.

What temperature do you bake cupcakes?

I bake my cupcakes at 150C in an electric fan oven, which is lower than recommended in some recipes.

For other types of oven, you can find a handy temperature conversion chart here

Baking at a lower temperature, will help you to achieve cupcakes with a flatter top, rather than a large dome.

 

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What is the best cupcake recipe?

I must have baked 1000’s of cupcakes over the past few years, and this is the best cupcake recipe I have found.

I have tried others, but they don’t produce the same results.

These cupcakes are light, airy and taste amazing!

Try the recipe for yourself, and see what you think…..

easy-cupcake-recipe-by-julie-rogerson

Easy cupcake recipe (vanilla cupcakes)

Julie Rogerson
Learn how to bake these deliciously light and airy cupcakes. Follow this easy recipe for a perfect result every time.
Prep Time 10 mins
Cook Time 20 mins
Course Dessert, Snack
Cuisine English
Servings 12 cupcakes

Ingredients
  

  • 125 g Margarine
  • 125 g Caster sugar
  • 2 Eggs (large)
  • 1/4 tsp Vanilla extract
  • 125 g Self-raising flour
  • 1/4 tsp Bicarbonate of Soda
  • 1-1/2 tbsp Milk

Instructions
 

  • Preheat oven to 160C (315F/Gas Mark 2-3).
  • Line a muffin tray with cupcake cases.
  • Beat margarine and caster sugar together until light and fluffy (approximately 5 minutes with an electric whisk or stand mixer).
  • Add eggs, 1 at a time, beating well after each egg until fully combined.
  • Add vanilla extract and mix to incorporate.
  • Add self-raising flower and bicarbonate of soda, mix on a very slow speed (or fold in with a spatula), until just incorporated.
  • Add milk and mix in gently, to slightly loosen the mixture.
  • Divide the cupcake batter equally between the 12 cupcake cases.
  • Bake on the middle shelf of the oven for 20 minutes, until golden and springy to the touch.
  • Remove from oven and allow to cool for 5 minutes, before removing from muffin tray to cool completely on a wire cooling rack.

Notes

To convert this vanilla cupcake recipe into chocolate cupcakes, replace 25g of the self-raising flour with cocoa powder.
For other flavour choices, simply replace the vanilla extract with a different flavoured extract, such as lemon or orange etc.
Keyword baking, cupcakes, easy bake, home baking, vanilla cupcakes

All you need to do now, is follow my top tips and recipe to get great results for baking the perfect cupcakes!

Once you have baked your cupcakes, you may decide you want to to decorate them! For more help with cake decorating, take a look at my other blogs

Other ways I can help you, on your cake decorating journey….

If you are looking for extra help, take a look at my online courses or join my FREE FB community group

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Join my FREE FB community

For hints, tips, tutorials and support – come and join us. 

We are a very friendly group!!

Cake-covering-online-course

Enjoy learning online?

In this online course, I will teach you how to cover a cake like a pro!

Learn at your own pace and in your own time – re-watch whenever you like.

Content Disclaimer

The information contained above is provided for information purposes only. The contents of this blog  are not intended to amount to advice and you should not rely on any of the contents of this blog. Professional advice should be obtained before taking or refraining from taking any action as a result of the contents of this blog. Julie Rogerson Limited disclaims all liability and responsibility arising from any reliance placed on any of the contents of this blog.