Cotton Cupcakes (Ultra-Soft Vanilla Cupcakes)
These Cotton Cupcakes truly live up to their name. Light, airy, and incredibly delicate, they have a cloud-like texture that melts in your mouth. Unlike traditional vanilla cupcakes that rely on heavy creaming methods, this recipe uses a whipped egg base combined with gently folded dry ingredients to create a sponge that is exceptionally soft and tender.
What makes these cupcakes special is the careful balance between air and moisture. Whipping the eggs and sugar properly gives structure and volume, while the warm butter and milk mixture adds richness without weighing the batter down. The result is a beautifully risen cupcake with a fine crumb and a subtle vanilla flavor that pairs perfectly with frosting or can be enjoyed plain.
These cupcakes are ideal for birthdays, afternoon tea, or whenever you want a simple yet elegant homemade dessert.
Why You’ll Love This Recipe
- Extremely soft and fluffy texture
- Light vanilla flavor that isn’t overly sweet
- Simple ingredients and easy technique
- Perfect base for frosting, fillings, or toppings
- Delicious served warm or the next day
Ingredients
- 2 large eggs, at room temperature
- 120 g granulated sugar
- 120 g all-purpose flour
- 1 teaspoon baking powder
- 80 g unsalted butter
- 60 ml milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin pan with paper liners and set aside.
- In a large mixing bowl, add the eggs and granulated sugar. Using an electric mixer, beat on high speed for about 5 minutes until the mixture becomes pale, thick, and noticeably increased in volume. This step is essential for achieving the light, cotton-soft texture.
- Sift the flour and baking powder together. Gently add the dry ingredients to the egg mixture. Mix briefly on low speed for about 10 seconds, then switch to a spatula and fold carefully until smooth. Avoid overmixing to preserve the air in the batter.
- In a separate microwave-safe bowl, combine the butter and milk. Heat for about 1 minute, or until the butter is fully melted. Stir well to combine.
- Add two spoonfuls of the cupcake batter to the warm butter mixture and stir until smooth. This step helps the butter blend evenly into the batter without deflating it.
- Pour the butter mixture back into the main batter. Add the vanilla extract and gently fold until fully incorporated and smooth.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Lightly tap the pan on the counter to release any trapped air bubbles.
- Bake for approximately 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- As soon as the cupcakes come out of the oven, gently tap the pan once or twice on the counter to help prevent sinking. Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
Serving Suggestions
These cotton cupcakes are delicious on their own, especially while still slightly warm. They can also be topped with whipped cream, vanilla buttercream, or lightly dusted with powdered sugar. For extra moisture, store them in an airtight container overnight before serving.
Storage Tips
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 4 days if topped with cream
- Freeze unfrosted cupcakes for up to 1 month