Cotton Cupcakes

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Cotton Cupcakes – Soft, Fluffy, and Irresistibly Light

These Cotton Cupcakes live up to their name — soft, fluffy, and delicately sweet, with a melt-in-your-mouth texture that feels just like cotton. They’re a lighter take on classic vanilla cupcakes, made with a simple technique that ensures a tender crumb and an airy interior every single time. Perfect for afternoon tea, birthdays, or as a comforting homemade treat, these cupcakes will win everyone over with their cloud-like softness.

Why You’ll Love These Cupcakes

  • Soft and Airy Texture: Beaten eggs give the batter incredible volume and fluffiness.
  • Simple Ingredients: All-purpose flour, eggs, sugar, butter, and milk — pantry staples that create bakery-quality cupcakes.
  • Delicate Vanilla Flavor: The pure vanilla extract gives a warm, comforting aroma that pairs beautifully with the light sponge.
  • Perfect for Decorating: Enjoy them plain or top them with whipped cream, buttercream, or fresh fruit for an elegant touch.

Ingredients

  • 2 large eggs (room temperature)
  • 120 g (½ cup + 2 tablespoons) granulated sugar
  • 120 g (1 cup) all-purpose flour
  • 4 g (1 teaspoon) baking powder
  • 80 g (⅓ cup) unsalted butter
  • 60 ml (¼ cup) milk
  • 2 teaspoons pure vanilla extract
  • A small pinch of salt (optional, to enhance flavor)

Instructions

Step 1: Prepare the Egg Mixture

In a mixing bowl, combine the eggs and sugar. Using an electric mixer, beat on high speed for about 5 minutes until the mixture becomes pale, thick, and creamy. This step incorporates air, giving the cupcakes their signature cotton-like texture.

Step 2: Add the Dry Ingredients

Sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, mixing on low speed for about 10 seconds to avoid overbeating. Finish folding gently with a spatula until no streaks of flour remain.

Step 3: Melt the Butter and Milk

In a microwave-safe bowl, combine the butter and milk. Heat for about 1 minute, until the butter is fully melted. Stir until smooth and well combined.

Step 4: Temper the Batter

Add 2 spoonfuls of the cupcake batter to the warm butter-milk mixture and stir until blended. Then pour this mixture back into the main batter, along with the vanilla extract. Mix gently until the batter is smooth and homogenous.

Step 5: Fill and Bake

Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with batter. Tap the pan gently on the counter to release any trapped air bubbles.

Bake in a preheated oven at 350°F (180°C) for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cupcakes

Once baked, immediately tap the pan lightly on the counter (“shock” them) to prevent the cupcakes from sinking. Transfer to a wire rack and let cool completely.

Tips for the Best Cotton Cupcakes

  • Use room-temperature ingredients to ensure a smooth, even batter.
  • Don’t overmix. Overbeating can deflate the air and make the cupcakes dense.
  • For extra moisture, store the cooled cupcakes in an airtight container overnight before serving — this helps them stay soft and tender.
  • Serve plain for a classic look or top with whipped cream, vanilla buttercream, or a dusting of powdered sugar for an elegant finish.

Serving Suggestions

These cupcakes are perfect on their own with a cup of tea or coffee. For a fancier dessert, top them with whipped cream and fresh berries, or frost them with lemon or strawberry buttercream for a pop of flavor and color.

 

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