Here’s a soft, tender, and lightly sweet Milk Cupcakes recipe—a simple classic that’s perfect for kids, tea time, or any occasion:
Ingredients (Makes 12 cupcakes)
Dry Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (100 g) sugar
Wet Ingredients:
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 tbsp lemon juice or vinegar (to make buttermilk)
- 1 large egg
Instructions
- Preheat the oven:
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners. - Prepare buttermilk:
Mix milk with lemon juice or vinegar and let sit for 5 minutes. This makes a simple homemade buttermilk. - Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar. - Mix wet ingredients:
In another bowl, beat the egg with the oil (or melted butter), vanilla, and prepared buttermilk. - Combine:
Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix. - Fill cupcake liners:
Pour batter into the liners, filling about 2/3 full. - Bake:
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. - Optional frosting:
Top with whipped cream, buttercream, or a simple dusting of powdered sugar.
💡 Tips:
- Adding a teaspoon of almond extract or lemon zest gives a lovely subtle flavor twist.
- For extra moist cupcakes, you can substitute half the milk with yogurt or use oil instead of butter.
- These cupcakes freeze well—wrap individually for up to 2 months.
If you want, I can also give a super creamy milk-soaked version where the cupcakes are soaked in sweetened milk after baking, almost like a light “milk cake” in cupcake form. It’s extra soft and indulgent. Do you want me to share that version?
