Here’s a simple and delicious Milk Cupcakes recipe you can try at home. These cupcakes are soft, moist, and perfect for any occasion.
Ingredients (makes 12 cupcakes)
For the Cupcakes:
- 1 cup (240 ml) milk
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Topping (Frosting or Glaze):
- Whipped cream, chocolate ganache, or a simple sugar glaze
Instructions
1. Preheat and Prep
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with milk (start and end with dry ingredients).
- Mix until smooth, but do not overmix.
5. Fill Cupcake Liners
- Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.
6. Bake
- Bake in preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Frost
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
- Frost or glaze as desired once completely cooled.
💡 Tips for Perfect Milk Cupcakes:
- Use room-temperature eggs and butter for a smoother batter.
- Avoid overmixing once you add flour to keep cupcakes soft.
- Add a few drops of lemon juice to milk to make “buttermilk” for extra fluffiness.
If you want, I can also give you a quick milk cupcake variation with condensed milk frosting that makes them ultra-rich and creamy—it’s a favorite for kids and parties!
Do you want me to share that version too?
