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The Hummingbird Bakery Cookbook's Vanilla Cupcakes Recipe

yield: 10 cupcakes


  • 1 cup all-purpose flour
  • a "scant" 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • a pinch of salt
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1 egg
  • 1/4 teaspoon vanilla extract


  • Preheat the oven to 325 F.
  • Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment* and beat on slow speed until you get a sandy consistency and everything is combined.
  • Gradually pour in half the milk and beat until the milk is just incorporated.
  • Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the batter is smooth, but do not overmix.
  • Spoon the batter into cupcake cases until two-thirds full and bake for 20-25 minutes, or until light golden and the cake bounces back when touched.
  • When done (you can test this by inserting a toothpick in the center; if it comes out clean when you pull it out, the cupcakes are ready to go), let the cupcakes cool slightly in the pan before letting cool on a wire rack.


From The Hummingbird Bakery Cookbook
The cookbook claims that the recipe will yield 12 cupcakes; I’ve made these cupcakes a bunch of times and it has only ever yielded 10.