Basic cupcakes recipe


For kids who wish to learn how to measure, mix, and bake cupcakes, our cupcake recipe is ideal for novice bakers.

You only need five ingredients to make delicious cupcakes. There will be 24 cupcakes from this recipe, which you may freeze after they're baked and cooled. Although these cupcakes taste great just the way they are, you may also enjoy customizing them with your favorite toppings.  

If you think our chocolate cupcake recipe or the vanilla cupcake recipe from Hummingbird Bakery seem good, you should definitely try these simple cupcakes. If you want to try something new when it comes to cupcake decorating, try our rainbow cupcakes.


  • 250g softened unsalted butter
  • 250 grams of caster sugar
  • 250 grams of flour with self-raising
  • 4 medium-sized eggs
  • 4 tsp milk
  • A pinch of salt, if desired

You will also need:
  • scoop for ice cream (optional)
  • 2 x12-hole muffin pans with paper covers lining them


    1. Set oven temperature to 190°C (170°F, Gas 5). You can either bake in batches of 12 using one muffin tray, or you can line two muffin trays with 12 cupcake cases each.
    2. To begin, use an electric whisk or wooden spoon to cream butter and sugar in a bowl. Beat until the mixture is light in color, fluffy, and soft. Once the mixture is smooth, add the flour, eggs, milk, and salt and whisk again.
    3. Aim for an equitable distribution of the mixture throughout each paper case as you divide it among them. This is something you can do with an ice cream scoop. 
    4. Place the cupcake liners in the oven and bake for 15 minutes. After that, rotate the liners so that the bottom tray is now at the top of the oven and vice versa. Bake for an additional 3 to 7 minutes, or until the cupcakes on both trays are light golden in color. 
    5. Test the cupcakes with a clean skewer to make sure the sponge is cooked through; if it comes out clean, it is. Take the pans out of the oven. 
    6. After a few minutes of cooling in the tins, remove the cupcakes and place them onto a wire rack to finish cooling. Once fully cool, you can adorn with icing mixture, buttercream, and a variety of other decorations.

Top tips for making this cupcake recipe

Even while these simple cupcakes taste great just the way they are, you are welcome to decorate them anyway you choose. In America, cream cheese frosting is a popular alternative to sweet buttercream frosting, which is preferred by some. You can use a spoon or palette knife to spread the frosting on your cupcakes, or you can use a piping bag and use various nozzle attachments to create swirls and other designs.

If you need more ideas, check out our tutorial on icing cupcakes, or keep reading for some pointers and advice that will guarantee you always produce flawless cupcakes. 

Can I change the flavour of this cupcake recipe?

Simply follow the above instructions and add a few drops of your preferred extract to give each basic cupcake some flavor to make them into zesty lemon cupcakes or even rich coffee cupcakes.

A couple of drops of vanilla essence provide a lovely sweetness to the cake mix, or, as culinary writer Jessica Ransom suggests, zest from an orange, lemon, or lime can also be used for an inexpensive and delicious flavor boost. 

How can I make sure all of my cupcakes are the same size?

Use an ice cream scoop to fill the cupcake cases with the mixture so that the cupcakes bake evenly. This will guarantee that the mixture is distributed evenly throughout each case and that they all rise to the same height.

An alternative method is to weigh the finished batter and divide the total by 24 to determine the precise amount needed for each case. Another easy method, according to food writer Jessica Ransom, is to use a tablespoon measure and add a few teaspoons of mixture to each case until it is evenly distributed. 

How long do you bake cupcakes for?

A batch of cupcakes should bake in about 20 minutes on average. It is advised that you bake the cupcakes for 15 minutes before checking. 

"I love making cupcakes and have been making them for years," says Jessica Dady, Food Editor. My general rule is to bake them for 15 minutes, or until the tops are springy to the touch or they appear golden. Do not open the oven if the middle of your cupcakes is slightly underdone; they are still not done. After three to five more minutes, go check. When the skewer is clean after being inserted into the cake, it indicates that the cupcakes are done. If not, check after baking for a few more minutes.

"You might not have let your oven pre-heat fully if your cakes are taking a long time to cook but are beginning to brown on top. Cover the cakes with tin foil to prevent further browning and bake for an additional five minutes, checking every five minutes," she continues. Check out our what's wrong with my cake guide for a comprehensive Q&A if you'd want additional expert advice on baking cupcakes and cakes in general.

Do cupcakes need to be refrigerated?

Once they are baked and cooled, cupcakes don't need to be refrigerated. You can store them in an airtight container or tin on the kitchen counter and keep them at room temperature. You could wish to refrigerate your cupcakes if your kitchen is warm, but be aware that doing so could cause them to dry out.

It might be better to store the cupcakes in the refrigerator if your kitchen is warm or if you're cooking them during the summer, especially if you're covering them with buttercream (either chocolate or lemon). The heat will cause the buttercream to melt and become spoiled.

According to Food Editor Jessica Dady, "I line the tin or Tupperware with some kitchen paper to absorb any moisture or cupcake' sweat' that may occur when storing in the kitchen." This is because her kitchen is always heated up from cooking.

Then, she continues, "But when it comes time to serve, I take my cupcakes out of the refrigerator to'set,' if I've added buttercream."

After they cool down and aren't decorated, cooked cupcakes can also be frozen. When needed, thaw by wrapping in clingfilm and refreeze. 

What is the secret to moist cupcakes?

preparing sure you cream the butter and sugar together until the mixture is pale and fluffy is one of the most crucial procedures in preparing cupcakes or any other sponge cake that uses the creaming process. "Many people do not realise that the creaming process can take anywhere from 5 - 10 minutes," says food writer Jessica Ransom. To make sure everything is blended in, it's crucial to scrape down the edges of the bowl a few times while whisking.

Effective creaming is crucial because it incorporates a lot of air and evenly mixes the sugar, which results in final cupcakes that are light and fluffy. 

Once the mixture is well blended, it's crucial to transfer the cupcakes into the cupcake cases and bake them as soon as possible. The flour's chemical raising agent is triggered as soon as the wet and dry ingredients are mixed together. The reaction will have finished if you wait too long to put the mixture in the oven, which will cause the cupcakes to rise less and have a denser texture. 

Post a Comment