This is the only cupcake recipe you will ever need. It makes moist, fluffy, delicious cupcakes on its own and it allows you to add any flavours your little heart desires. It can be halved, doubled, tripled, quadrupled… you get it. The original recipe makes about 24 cupcakes, the one I use makes roughly 45 N.7 cupcakes. I use N.7 liners, which are slightly smaller than the “standard” ones you can find, and significantly larger than mini-cupcakes, because I find that size to be optimal for me, but you can use this recipe for standard or mini cupcakes and even full sized cakes. Here goes… Are you ready?
1/2 cup butter (113g)
2/3 cup sugar
3 large eggs
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup milk
Preheat your oven to 350F/175C
Cream the sugar and butter until fluffy.
Add the eggs one by one and beat until well combined. The mixture will split and look curdled, that is expected, don’t freak out!
Mix the dry ingredients separately.
Alternate adding the dry ingredients and milk, starting and ending with the dry.
Pour into cupcake liners to about 2/3 full and bake for 16-18 minutes.
You are done. No, really, that is it.