Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Main Ingredients
- 4 eggs
- ½ cup oil (canola oil works great)
- 1 cup milk
- 3 cups all-purpose flour
Leavening & Seasoning
- 3 tsp baking powder
- Pinch of salt
Instructions
-
Prep the oven
Preheat your oven to 180°C (350°F). Line a cupcake tray with liners or lightly grease it. -
Whisk the eggs
In a large bowl, whisk the eggs well until slightly pale and airy. -
Add oil & milk
Slowly pour in the oil while whisking, then add the milk and continue mixing until smooth. -
Add dry ingredients
Sift in the flour, baking powder, and salt. Gently mix until just combined. Don’t overmix—this keeps the cupcakes soft. -
Bake
Divide the batter evenly into the cupcake liners.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. -
Cool & enjoy
Let the cupcakes cool slightly, then enjoy as-is or frost if you like.
Additional Notes
- Texture Tip: Don’t overmix after adding flour—this is the key to fluffy cupcakes.
- Flavor Boost: Add 1 tsp vanilla extract for a stronger vanilla flavor.
- Frosting Ideas: Buttercream, whipped cream, or even a light dusting of powdered sugar works beautifully.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate up to 4 days.
Variations
- Chocolate Vanilla Cupcakes: Add 2 tbsp cocoa powder and reduce flour by 2 tbsp.
- Lemon Vanilla: Add 1 tbsp lemon zest to the batter.
- Eggless Option: Replace each egg with ¼ cup yogurt (texture will be slightly denser).
Nutritional Information (Approx. per cupcake)
Fat: 9g
Calories: 210
Protein: 4g
Carbs: 28g
