These cupcakes are known for their delicate texture, soft crumb, and slightly creamy center. The swirl of lighter batter on top forms naturally as the cupcakes rise, giving them that classic homemade look. This recipe is easy to prepare and gives you a batch of tender, golden cupcakes perfect for breakfast, snacks, or sharing with family and friends.
Ingredients
1 and 1/2 cups all-purpose flour
3/4 cup sugar
2 large eggs (room temperature)
1/2 cup milk (room temperature)
1/2 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cornstarch (optional for extra fluffiness)
2 tablespoons milk powder (optional but gives color and flavor)
A few drops of yellow food coloring (optional for the swirl)
Instructions
Preparing the Batter
Start by preheating your oven to 180°C (350°F). Line a muffin tray with paper liners. The liners help the cupcakes rise evenly and give a neat finish.
In a medium mixing bowl, combine the flour, baking powder, salt, cornstarch, and milk powder if using. Stir them together lightly so the dry ingredients distribute evenly. This helps the cupcakes rise well and prevents dense spots.
In another bowl, cream the softened butter with sugar using a hand mixer or whisk. Beat for at least 3 minutes until the mixture becomes pale and fluffy. This step adds air to the batter and gives the cupcakes a soft texture. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Once the wet mixture is smooth, gradually add the dry ingredients in two or three portions. Alternate with the milk, starting and ending with the dry mixture. Mix gently just until everything is combined. Overmixing can cause the cupcakes to become dense, so it is best to stop as soon as the batter looks smooth.
Creating the Two-Tone Effect
Scoop about half a cup of the batter into a smaller bowl. Add a few drops of yellow food coloring to this portion and stir until the color is even. This small amount of colored batter will create the swirl seen in the finished cupcakes.
Fill each cupcake liner about 2/3 full with the plain batter. Then place a teaspoon of the yellow batter on top of each one. You do not need to swirl it with a toothpick. As the cupcakes bake, the colored batter naturally rises to the top and forms the beautiful dome.
Baking the Cupcakes
Place the muffin tray in the center of the preheated oven. Bake for 18 to 22 minutes, depending on your oven. The cupcakes should rise well and turn a golden color around the edges. The tops will form that signature slightly cracked, rounded shape.
To test doneness, insert a toothpick in the center of one cupcake. It should come out clean or with a few moist crumbs but no wet batter. Let the cupcakes cool in the tray for five minutes before transferring them to a wire rack.
Serving and Storage
These cupcakes are delicious warm or at room temperature. Their texture is soft, airy, and buttery, making them great on their own without frosting. They pair perfectly with tea, milk, or coffee.
Store them in an airtight container for up to three days at room temperature. They also freeze well for up to a month if wrapped individually.