Recipe by: Stephanie Maas

Source: adapted from Magnolia Bakery’s Vanilla Cupcake

Makes 10 cupcakes


  • 85 g self raising flour
  • 70 g cake flour
  • 113 g unsalted butter at room temperature
  • 170 g caster sugar
  • 2 eggs at room temperature (60gr each)
  • ½ cup whole milk at room temperature
  • ½ tsp good quality vanilla extract


Preheat oven to 175C (350 F)

  • Line cupcake tin with cupcake papers
  • Sieve flours together in a bowl (to avoid any lumps)
  • In another bowl, add vanilla extract to the milk
  • Use an electric mixer and beat butter and sugar until white and fluffy.
  • Add eggs – one at a time – to the butter mixture, and mix until incorporated.
  • Add the sifted flours in 3 times, alternating with the milk .
  • Do not over mix, we want light and fluffy cupcakes!
  • Pour 60 g of the cupcake mixture into each cupcake liner and bake for 20-25 minutes until slightly golden brown.
  • Check with a tooth stick if it’s fully cooked and touch the top of cupcakes with your fingers to check consistency.
  • The surface of cupcakes don’t have to be too golden brown – avoid a crust – since you will decorate them with buttercream/ganache/fondant.

Download PDF here (more photos in the PDF): American Vanilla Cupcakes Stephanie Maas