Perfect Bake® recipe

Vanilla Cupcakes

The humble cupcake has been around since the 1800's. It derives its name two different ways. First, before the invention of muffin tins these cakes were baked in ramekins or "cups". Secondly, cupcakes gained their popularity during the height of the pound cake, which was made by weight whereas the cupcake was a cheaper version made by volume using a standard cup measurement. This particular recipe makes a wonderfully simple cupcake that is moist and delicious. It's also a blank slate for many different filling and frosting options. Your imagination is the only limit with this one.


US | Metric
Metric | US
  • Egg - 3⅞ oz
  • Vanilla Extract - 1/4 oz
  • Milk - 4⅝ oz
  • All Purpose Flour - 7½ oz
  • Baking Powder - 1/8 oz
  • Salt - 1/4 oz
  • Unsalted Butter - 4⅜ oz
  • Granulated Sugar - 5¾ oz


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